Chicken with lots of garlic
Chicken breasts are browned in a pan, then finish cooking on a bed of garlic cloves. Serve with pasta and a tomato herb sauce. Use chicken thighs in this recipe if you prefer - two pieces per person.
Ingredients
Serves: 8
- 10 bulbs garlic, cloves separated and peeled
- 8 skinless, boneless chicken breast halves
- 15 ml olive oil
- 15 ml white wine
- 1 g ground black pepper
- 1 onion, chopped
- 5 ml olive oil
- 30 g butter
- 2 (14.5 ounce) cans diced tomatoes
- 2 g chopped fresh rosemary
- 224 g spinach tagliatelle pasta
Directions
Prep:10min ›
Cook:1hr ›
Ready in:1hr10min
- Preheat oven to 350 degrees F (176 degrees C)
- In a large frying pan, heat the 1 tablespoon of oil, add chicken and cook 2 minutes. Add wine and cook 2 minutes. Place the garlic in a lightly greased 23x33cm baking dish and place chicken on top.
- Sprinkle with pepper, cover and bake for 30 to 45 minutes or until the chicken is cooked through.
- In a medium frying pan, cook the onion in the 1 teaspoon of olive oil and butter until soft and golden.
- Add tomatoes and rosemary, or any combination of your favourite fresh herbs to taste. Stir together and remove from heat.
- Cook tagliatelle according to package instructions and drain.
- Place tagliatelle in a long, shallow serving dish. Pour the onion and tomato mixture over it, then place baked garlic chicken pieces on top with some or all of the garlic.
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Reviews and ratings
Global ratings:
(34)
Reviews in English (25)
We *LOVED* This recipe!! It was quick and simple to make and absolutely wonderful to eat!!! This will be a common dish in our home from tonight on. Thank you for this one!!! - 12 Nov 2002 (Review from Allrecipes US | Canada)
We halved the amount of chicken in the recipe, but being garlic lovers, kept that as is. The chicken and tomato sauce turned out deliciously, but the garlic barely cooked through at all. Next time we plan to pre-cook the garlic a bit, not counting on the garlic to cook enough at a (very low) 180F for 45 minutes. Also might want to increase the amount of pasta and tomato sauce relative to the number of breasts you cook. - 22 Jan 2004 (Review from Allrecipes US | Canada)
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