Chicken Wrapped in Sorrel Leaves
Ingredients
- 1 clove elephant garlic (2-3 white garlic cloves)
- 1 medium onion
- 2 Hungarian hot wax peppers
- 1 bunch garlic chives
- grated lemon peel
- 1/2 cup white wine (vermouth or cooking wine)
- Salt
- pepper
- olive Oil
- 2 chicken breasts
- 1 bunch thyme
- 1 bunch sorrel
Instructions
Mince the garlic and onions. Cut hot peppers into small pieces. Salt and pepper the chicken. Grate lemon peel. Chop chives, thyme and some sorrel. Preheat oven to 350 degrees. Saute garlic, onions and hot peppers in olive oil until onions become translucent. Add chicken breasts, chives and grated lemon peel. When the chicken breasts are lightly browned, add the wine, thyme, and chopped sorrel (squeeze in a little lemon if you like too). Cook for a couple more minutes and remove from the heat. Lay sorrel leaves in the bottom of a roasting or clay pan and add the chicken breasts. Cover chicken completly with sorrel leaves. Cook in the oven for about 30 minutes at 350 degrees. If you have a clay cooker, use it. It steams the sorrel leaves around the chicken perfectly.
