Recipe for Poulet A L'ail (Chicken With Garlic)


2 chickens (2 1/2-lb each) halved or; quartered
1 salt, pepper
4 cup boiling water
1/4 cup beef broth
4 bay leaves
1 large onion; chopped
1/2 head garlic; cloves minced
1 tablespoon butter or margarine
1 cup dry white wine
1/2 cup tomato puree
1 tablespoon chopped parsley
1 parsley sprigs (optional)


Sprinkle chickens with salt and pepper to taste and bake at 350F 1 hour. Meanwhile, combine water, broth and bay leaves and bring to boil. Reduce heat and let simmer. Saute onion and garlic in butter until onion is tender. Add wine and cook over low heat 15 minutes. Stir in broth mixture and tomato puree. Add chopped parsley. Cook over low heat 1 hour. Strain and pour over baked chicken. Garnish with parsley sprigs, if desired.

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