Grand Marnier Chicken with Garlic
Recipe was submitted by Elizabeth Molinaro.
|3 whole heads of garlic, about 40 cloves|
|1 Tbsp butter|
|2 Tbsp Vera Jane’s Extra-Virgin Olive Oil|
|1 whole DLM Chicken, 3–4 lbs, cut into parts|
|Salt and freshly ground pepper|
|3 Tbsp Grand Marnier, divided|
|1½ cups dry white wine|
|1 Tbsp fresh thyme|
|1/4 cup heavy cream|
|Zest from one organic lemon|
|Zest from one organic orange|
|Freshly ground nutmeg|
Separate the cloves of garlic and blanch them for 60 seconds in a pot of boiling water. Drain, peel, and set aside. Heat butter and oil in a large pan over medium-high heat. Liberally season the chicken with salt and pepper and sauté the chicken, in batches, skin side down first, until nicely browned. Remove chicken as it is browned to a large plate.
After the last piece of chicken is browned and removed from the pan, add all of the garlic to the pan. Lower the heat to medium and sauté the garlic for a minute or two until fragrant. Add 2 tablespoons of the Grand Marnier and all of the wine, scraping the bottom of the pan, mixing the browned bits into the wine sauce.
Return the chicken to the pan and add the thyme. Cover and
simmer about 30 minutes until the chicken is done. Remove the chicken to a serving platter and cover with foil. Increase the heat in the pan; add the cream, the last tablespoon of Grand Marnier, and the zests. Let the sauce come to a quick boil, season to taste with salt, pepper, and a dash of fresh nutmeg. Pour sauce over chicken and serve immediately with rice or mashed potatoes and
a fresh green salad.
Makes 4 servings
Prep Time: 15 Minutes
Cook Time: 50 Minutes
Per serving: 507 calories; 21g total fat; 8g saturated fat; 157mg cholesterol; 194mg sodium; 17g total carbohydrates; 1g dietary fiber; 43g protein;