“Don't let the name of this fool you - it is elegant enough for dinner guests. I've made several slight revisions over the years. I prefer skinless, boneless chicken breasts for the health value, and I do a single layer in a 'bring to the table' shallow baking dish. Suggestion: Spread the soft garlic cloves on some crusty bread, like butter. The flavor is not overpowering!” - by Martha
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Preheat oven to 375 degrees F (190 degrees C).
- Place olive oil in a heavy oven-safe Dutch oven which can be tightly covered. Add 1/3 of the chicken, garlic, parsley, celery leaves, tarragon, salt, white pepper, allspice, cinnamon and dry white wine. Mix. Repeat two more times.
- Cover pot tightly and place in preheated oven, cook for about 1 1/4 hours. The chicken will not be brown, but moist and succulent. If desired, serve with crusty bread to mop up the sauce.
Nutrition
Amount Per Serving (6 total)
- Calories
- 467 cal
- 23%
- Fat
- 27.2 g
- 42%
- Carbs
- 11.1 g
- 4%
Based on a 2,000 calorie diet
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Reviews (15)
Rate This Recipe
"This is absolutely delicious!!! I received so many compliments on my cooking by making this dish. I cut chicken breast (with bone and skin) in half and I don't measure the white pepper. I seasoned the..." See more chicken with the white pepper first and set it aside while I prepared the other ingredients. In order to peel the garlic easier, I boiled water in a sauce pan and dropped the heads of garlic into the water and let it sit for 1 minute. Then I removed the garlic and peeled it. This is a wonderful recipe!!! Excellent!!!"
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