portuguese chicken i

Ingredients

• Servings: 4
• 1/4 cup butter
• 4 bone-in chicken breast halves, with skin
• 1 1/2 cups chicken stock, or as needed
• 1 cup dry white
• 4 cloves garlic, peeled
• 1 tablespoon all-purpose flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup heavy cream

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• melt butter in a large skillet over medium-high heat. add chicken breasts, and cook until nicely browned on both sides. pour in chicken stock and white , using enough chicken stock so that the chicken pieces are covered halfway to two thirds by liquid. add whole garlic cloves. reduce heat to medium-low, sprinkle flour over the top of the contents of the pan and cover with a lid. simmer for 40 to 45 minutes, until chicken is cooked through.
• when chicken is cooked through, remove to a dish, and keep warm. boil the liquid in the skillet until it is reduced to about 1 1/2 cups. whisk cream into the reduced liquid, breaking up the garlic cloves as much as you can. return chicken to the pan, and heat through.