Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?


Garlic Chicken         HT   MC     110mins

Serves 4     Hot   Poultry  Alcohol  Spices   Main Course Gluten Wheat Free  Eggless



8 Chicken wings and Legs

50g/2oz Butter

1 tbsp Oil

Salt and Black Pepper

A whole bulb of Garlic, each clove crushed

150ml/5fl.oz. Dry White Wine

390ml/13fl.oz. Hot Milk

1 teasp Cornflour

3 tbsp Single Cream

1/4 teasp Cayenne Pepper




1. Heat the oil and half the butter in a large pan, add the chicken pieces and brown on all sides. Season with salt and pepper, lower the heat and gently cook for a further 15 minutes.


2. Remove the chicken from the pan and keep warm. Add the remaining butter and the garlic and very gently sauté, stirring constantly, until softened.


3. Add the wine, bring to the boil and cook for 5 minutes. Replace the chicken, add the hot milk, cover and simmer for 30 minutes.


4. In a small bowl, blend the cornflour, cayenne and pepper with the cream then add a little of the hot cooking liquor. Stir into the pan containing the chicken, mix well and simmer for a few minutes. Serve hot.




More Chicken Recipes  |  General Prep & Cooking Times  



Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference.   Click here to go to the chart. Why not print it off for future reference. Convert all recipes written in metric or imperial quickly and easily.


Metric/imperial users can do the same but the other way round - from cups to grams or ounces.



Click here to ask a culinary question

More information about this recipe

 Follow us  



Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

 Sign up for Free E-Mailings

For the latest kitchen equipment ideas

Still not found what you're looking for?


Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!



About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  


This Web Site was designed and created by Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos ©