I found this recipe in a Pillsbury Cookbook a long time ago and have made it several times. Now that I have started this WOE I'm glad it happens to be low in carbs also.

1 tbsp. Oil
3 to 3 1\2 lb. cut-up frying chicken (I use 5 breasts)
1\4 tsp. pepper
1\8 tsp. salt
30 garlic cloves, peeled whole (don't let this scare you!)
2 tbsp. tarragon white wine vinegar (I use white wine vinegar)
1\2 c. chicken broth
1 tbsp. chopped tarragon
1 tbsp. butter

1~Heat oil in large skillet over medium heat. Add chicken; sprinkle with salt and pepper and brown all sides.

2~Remove chicken, reduce heat, and add garlic. Cook until light brown, being careful not to burn.

3~Return chicken to skillet and add Vinegar and broth. Bring to a boil. Reduce heat to medium-low;cover and cook 30 to 40 mins. or until chicken is done.

4~Remove chicken from skillet; place on a serving platter. Press garlic cloves in skillet with the back of a spoon to mash. With a wire wisk, stir in tarragon and butter;cook 1 min. or until slightly thickened. pour sauce over chicken and enjoy!

I don't think I have ever followed this recipe exactly and it is excellent everytime. The garlic isn't as strong as you would think once it's simmered so long.

Total Fat 28g
Saturated 8g
Cholesterol 145mg
Sodium 320mg
Total Carbohydrate 8g
Dietary Fiber 1g
Sugars 0g
Protein 45g


Try it, it's yummy! Nic