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Sprinkle chickens with salt and pepper to taste and bake at 350F 1 hour. Meanwhile, combine water, broth and bay leaves and bring to boil. Reduce heat and let simmer. Saute onion and garlic in butter until onion is tender. Add wine and cook over low heat 15 minutes. Stir in broth mixture and tomato puree. Add chopped parsley. Cook over low heat 1 hour. Strain and pour over baked chicken. Garnish with parsley sprigs, if desired.
Created by: Mon-Arc, Los Angeles
Your POULET A L'AIL (CHICKEN WITH GARLIC) is ready. Bon appetit!
Related recipes: Poultry, Main dish, French
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