Israeli Garlic Chicken Recipe
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- Type
- Chicken
- Level
- Medium
- Prep Time
- 20 Minutes
- Total Time
- 1 Hour 50 Minutes
- Yield
- 6 Servings
Tools You Will Need:
1 large skillet
1 small saucepan
1 cup measure
1 tbsp measure
1 tsp measure
garlic press
1 small saucepan
1 cup measure
1 tbsp measure
1 tsp measure
garlic press
Ingredients:
1 large whole roasting or fryer chicken cut into 6 pieces (skinned if you prefer)
4 large ripe tomatoes, chopped
5 celery stalks, chopped finely
1 C flour
1/4 cup extra virgin olive oil
1-1/4 cups black pitted olives, whole
1 tbsp fresh tarragon (or 1 tsp dried)
1/8 tsp ground ginger
1/2 tsp black peppercorns
12 cloves garlic
4 small oranges, unpeeled, chopped finely
1/4 C cognac
3/4 C white wine or white cooking wine
Salt to taste
2 C water
4 large ripe tomatoes, chopped
5 celery stalks, chopped finely
1 C flour
1/4 cup extra virgin olive oil
1-1/4 cups black pitted olives, whole
1 tbsp fresh tarragon (or 1 tsp dried)
1/8 tsp ground ginger
1/2 tsp black peppercorns
12 cloves garlic
4 small oranges, unpeeled, chopped finely
1/4 C cognac
3/4 C white wine or white cooking wine
Salt to taste
2 C water
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1. Dredge chicken pieces in flour.
2. Heat olive oil in large skillet.
3. Add chicken and brown on both sides.
4. In saucepan, add 2 cups of water and black olives. Bring to a boil and remove from heat.
5. Drain olives and set aside.
6. In saucepan add 2 cups of water and 11 of the 12 garlic cloves. Bring to a boil and cook for 3 minutes before removing from heat.
7. Drain garlic cloves and set aside.
8. Use garlic press to mince the remaining garlic clove.
9. In the skillet containing the chicken, add crushed and boiled garlic, olives, celery, peppercorns, tarragon, tomatoes and ginger, frying for 30 minutes.
10. After 30 minutes add oranges.
11. In small saucepan heat the wine and cognac.
12. Once heated, pour wine and cognac over chicken and VERY CAREFULLY set a match to it.
2. Heat olive oil in large skillet.
3. Add chicken and brown on both sides.
4. In saucepan, add 2 cups of water and black olives. Bring to a boil and remove from heat.
5. Drain olives and set aside.
6. In saucepan add 2 cups of water and 11 of the 12 garlic cloves. Bring to a boil and cook for 3 minutes before removing from heat.
7. Drain garlic cloves and set aside.
8. Use garlic press to mince the remaining garlic clove.
9. In the skillet containing the chicken, add crushed and boiled garlic, olives, celery, peppercorns, tarragon, tomatoes and ginger, frying for 30 minutes.
10. After 30 minutes add oranges.
11. In small saucepan heat the wine and cognac.
12. Once heated, pour wine and cognac over chicken and VERY CAREFULLY set a match to it.
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