Garlic Chicken with Consomme Rice |
| Name: |
Melba Acheson |
| Base: |
retired/Offutt AFB |
| Recipe: |
8-10 Chicken thighs (boneless/skinless works best)
8-10 garlic cloves, peeled and crushed or sliced
2 bay leaves (remove bay leaves before eating)
1 teaspoon crushed basil (can use 1/4 cup
fresh basil leaves...good)
2-3 cups cheap white wine (want enough wine to cover chicken)
Brown chicken thighs in heavy skillet. Add garlic, bay leaves, basil and saute 2-5 minutes. Cover chicken with wine and put lid on skillet. Cook on medium low to medium heat until wine is reduced to a thin sauce consistency. Ready to eat in about 45 minutes to one hour. If cooks dry, add a smidge more of wine and stir. Cook 2-3 more minutes.
Consomme Rice (start cooking before making the garlic chicken)
2 cans Campbell's Consomme Rice (undiluted)
1 cup uncooked white rice
1/4 cup parsley (fresh or dried)
1/4 stick margerine or butter.
Spray loaf bread pan with Pam. Combine the above in pan. Cover with foil and place in 350 degree oven for 1 hour.
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