Food & Wine, 9/87. "The garlic in this dish cooks so long that it mellows and is luscious spread on grilled or toasted French bread rounds." 1. Preheat the oven to 375. Season the chicken pieces with the salt and 1/2 tsp. of the pepper. In a large flame-proof casserole, heat 2 Tbsp. of the olive oil over moderately high heat. Add the chicken in batches and brown evenly, about 3 minutes on each side. 2. Remove the casserole from the heat. Return all of the chicken to the casserole and add the herbes de Provence, garlic, remaining 1/2 cup plus 2 Tbsp. olive oil and 1/2 tsp. pepper. Toss to coat well. Place aluminum foil over the casserole and cover with the lid. Bake, without removing the lid, for 1 hour and 10 minutes. 3. Serve the chicken with the garlic cloves, to be spread onto the toasted French or Italian bread. Posted to FOODWINE Digest 17 Sep 96 From: Tracey Meyer
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|Serving Size: 1 To 8 servi (109g)|
|Recipe Makes: 6 To 8 servi|
|Calories from Fat: 957 (100%)|
|Amt Per Serving||% DV|
|Total Fat 108g||144 %|
|Saturated Fat 15.5g||78 %|
|Monounsaturated Fat 51.9g|
|Polyunsanturated Fat 35.7g|
|Cholesterol 0mg||0 %|
|Sodium 0.4mg||0 %|
|Potassium 10.7mg||0 %|
|Total Carbohydrate 0.6g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.3g|
|Protein 0.1g||0 %|
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Calories per serving: 957
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