Tuesday, April 10, 2012

Chicken sauteed with field garlic (Allium vineale)

Over Easter weekend we foraged weeds from around Thag's mother's yard.  She was as eager for us to uproot her field garlic as we were to harvest them!

This was tonight's dinner:

4 chicken breasts
butter (2-5 TBSP)
1 to 2 cups field garlic, cleaned and chopped, bulbs separated from greens
1/2 cup chicken broth

Dredge chicken in flour sprinkled with salt.

Melt butter in large skillet.  Add bulbs (reserve greens).  Add chicken.

Saute chicken until browned on both sides and cooked through.

Remove chicken.  Add greens and broth.  Cook on highish temp, mixture should be bubbly and require stirring, until broth is much reduced and resembles syrup.  Pour broth/field garlic mixture over chicken.


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