Recipes:
# Garlic-Sauced Chicken
## INGREDIENTS
1 tablespoon vegetable oil
1 (2 1/2-pound) chicken, quartered
1 onion, chopped
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups boiling water
1/4 teaspoon crushed hot red pepper flakes
1/2 teaspoon salt
SERVES 6
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## Make Ahead
Leftover shredded chicken can be a fast midweek supper. Place in a casserole dish; add a can of sliced green beans. Heat in a 375°F oven for 20 minutes or until heated through.
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## VARIATION
Slice mushrooms and sauté them with the chicken in step 1 for an elegant touch.
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### 1
Heat oil in a large skillet over medium-high heat. Add chicken; cook until browned, about 5 minutes per side. Remove chicken; keep warm.
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### 2
Add onion and garlic to drippings in skillet. Cook, stirring frequently, until vegetables are a deep golden brown, about 5 minutes. Add flour. Cook, stirring continually, until golden brown.
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### 3
Gradually stir boiling water into skillet. Cook, stirring continually, until sauce thickens slightly. Return chicken to skillet.
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### 4
Simmer, covered, stirring occasionally, for 20 minutes or until chicken is tender. Add red pepper flakes and salt. Simmer chicken for 5 minutes longer.
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## Make It Quicker
• For a quicker sauce, omit the flour and water. Brown the onion and garlic in the skillet drippings and add a can of cream of chicken soup. Heat to serving temperature.
• Sprinkle a little salt over the garlic before mincing. This will help keep the garlic from sticking to the knife.
