Smothered Chicken
You can microwave everything in the same dish, including a whole head of garlic; once cooked, the cloves are soft enough to mash, and the taste is mild and sweet.
Everyday Food, June 2005
34 Ratings
- 5 star values: 7
- 4 star values: 5
- 3 star values: 11
- 2 star values: 9
- 1 star values: 2
Martha Stewart Member
Rating: Unrated
This is one of the best things I've ever eaten. I am in love with the sauce that the garlic makes, it is so sweet and not at all like raw garlic. The chicken is always tender. I serve everything over brown rice with a random vegetable on the side. The children love it as well so that's a plus. I always make just a little extra and adjust the seasonings for my family's taste. Also, give yourself a little extra time for the garlic to cool because it is easier to handle when its not so hot.
Martha Stewart Member
Rating: Unrated
I just remember one other change I made to this recipe--I replaced the red bell pepper with a can of petite diced tomatoes. We loved it!
Martha Stewart Member
Rating: Unrated
We enjoyed this chicken recipe. The chicken was tender and had good flavor. It is good with roasted or steamed broccoli and crusty baguette to soak up the delicious juices from the chicken and sauce. I didn't make this in the microwave, but instead used the oven to make the sauce. We also like to have this with the sauce served over linguini.
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Martha Stewart Member
Rating: Unrated
The garlic "sauce" is great. We make this for two but keep the same amount of sauce and serve it over rice.