Flambéed chicken with tomatoes and garlic
Chicken second courses

This Burgundian dish, adapted from Anne Willan, combines whole garlic cloves simmered with tomatoes and mellowed with Cognac. I've taught it many times in a class featuring Chicken Dishes from France. <br /> <br />We use thighs at our house, because we prefer the dark meat, but you can use breasts if you'd rather. Please leave the meat on the bone, though. There's so much more flavor that way. - ChefJune
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