Tuesday, December 2, 2008

Getting Ready for the Holidays and Garlic Chicken and Rice

The holiday shopping season is among us and this tasty chicken and rice dish hits the spot after a long day at the mall!
I am starting to put together some christmas cookies which is a real challenge when I have to omit all 8 allergens plus gluten, but I think you will like the results, look for them in the next week or two, I still have some tweaking to do...

Chicken of Many Garlic Cloves
Serves 6

The garlic is great if you squeeze it out of it's skin on rice bread or my dinner rolls. See Thanksgiving Sides Your Whole Family Will Love

6 chicken legs and thighs
1 cup rice
1½ cups chicken stock
3 sprigs Italian flat leaf parsley, minced
2-3 tablespoons extra-virgin olive oil
25 garlic cloves, unpeeled
½ cup white wine
1 tablespoon tarragon
2 teaspoons Kosher salt

Preheat oven to 375°F.

Lay rice in bottom of large casserole dish, add chicken stock.
Heat extra-virgin olive oil in a saute pan and sear chicken on each side to seal in juices.
Add chicken and garlic over rice in casserole dish.
Mix white wine, Italian flat leaf parsley, tarragon and Kosher salt in a separate bowl and pour over chicken.
Cover casserole dish and bake 1½ hours – don’t peek.

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