March Madness Chicken Dish from Bucky's Culinary Creations
March 23, 2004 | General News
Just in in time for your Final Four or Frozen Four parties, UW team chef R.J. Klein provides this recipe for award-winning chicken.
Bucky's Culinary Creations features recipes from the Division of Intercollegiate Athletics own chefs. The cooking corps, overseen by Executive Cheff Herbert Hackworthy, caters all of the events for the department. This includes serving the suites and special social functions as well as providing the daily training table meals for the UW athletes.
Using the ingredients listed below, follow these directions for a great dinner dish. You may also find other recipes by UW's chefs by clicking on the Bucky's Culinary Creations icon on uwbadgers.com.
Chicken with 40 Cloves of Garlic
1. Marinate the chicken pieces in the white wine for two hours under refrigeration. Remove and pat dry.
2. Dredge the chicken in flour and season lightly with salt and pepper. Saute the chicken in the olive oil until browned.
3. Remove the chicken from the pan and saute the garlic until it begins to brown. Place the chicken on top of the garlic in a single layer. Add the wine marinade and herbs and cover.
4. Place into a 325-degree oven and cook until tender, approximately 45 minutes.
5. Remove chicken and garlic from the pan and reserve. Remove and discard the herbs. Place pan on stovetop and reduce the wine until slightly thick; season with salt and pepper.
6. Serve 2 pieces of chicken and several of the garlic cloves resting on two slices of the crusty bread. Top with a portion of the sauce and garnish with the fresh parsley. Enjoy!
A.J. Klein
Division of Intercollegiate Athletics
Team Chef
