Boil the garlic-cloves in a small saucepan with the cream for about 25 mins. The garlic should be really tender. Be careful not to burn the cream. Mash everything to a thick custardy consistence, add salt and pepper to taste. Let it cool. Lift the skin carefully off the side of the breasts, put garlic-cream under skin. Put back in place and seal with a piece of string. Put it in an ovenproof dish, skin side up, drizzle with a little oil and fry in a 200 degrees hot oven for about 25-30 mins. until light brown Serve with pasta.
Chicken with garlic cloves - the garlic isn't too much at all, just creamily delicious.
For the Dumplings
- 3 medium potatoes
- 1 large egg
- ½ teaspoon salt
- ½ teaspoon pepper
- 125 millilitres all-purpose flour
For the Sauce
- 250 millilitres heavy cream
- 57 grams crumbled gorgonzola cheese
- 57 grams cubed taleggio cheese
- 125 millilitres parmesan cheese
Garlicky Chicken is a community recipe submitted by klp66 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.