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Charlie's Garlic Chicken
Chef:  Charles E. Dobbs - Medford, NY          Category:  Main Dishes

1 bulb garlic
2 cups basil
1 cup mint
1 can black olives
4 cups extra virgin olive oil
1 medium tomato
2 teaspoons hot sauce
sea salt, to taste
pepper, to taste
3 -4 lbs. chicken, cut up
1 package string beans, fresh or frozen
1 cup rice, brown or white
2-1/4 cups chicken stock
1 bottle white wine
1 loaf Italian bread
1/4 -1/2 cup cheese, grated

Directions: Add bulb of garlic, basil leaves, mint leaves, black confirmed pitted olives, extra virgin olive oil, hot sauce, tomato, sea salt and black pepper into a blender. Blend until you have what looks like a green pea soup. Place the chicken in a large bowl, pour half of the garlic sauce on the chicken. Make sure to add white wine to cover the chicken, one bottle should be good, if more liquid is needed add water. Marinate for at least 24 to 36 hours. Keep some of the sauce for basting and for garlic bread (see below) Bake the chicken in the oven at 350°F for about 1 hour. The last 15 minutes increase the temperature to 450°F to get it crispy. Coat the chicken pieces with the left over sauce, check every 15 minutes and keep adding more. Serve with white rice and Italian string bean combo. Add rice to chicken stock and Italian frozen or fresh string beans, cook covered until all of the liquid has been absorbed. Take one loaf of Italian bread slice about ½ -3/4 inch thick brush with garlic sauce and sprinkle with your favorite grated cheese. Place in oven at 375°F for about 10 to15 minutes, bake until golden brown.