Kate McRostie
Buy This at

La Belle Cuisine - More Lagniappe * Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

*Lagniappe (lan-yap)  - a little something extra,
that little unexpected pleasant surprise.


Alva Double-Garlic Chicken with
Overnight Tomatoes



Premium wines and gourmet gift baskets 
Wine & Spirits Top Values of the Year at

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!








Garlic, Ischia Ponte, Ischia, Bay of Naples, Campania, Italy
Garlic, Ischia Ponte, Ischia, Bay of Naples, Campania, Italy
Photographic Print

Bibikow, Walter
Buy at








Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


 Garlic, Fresh and Roasted
Garlic, Fresh and Roasted
Photographic Print

Treloar, Debi
Buy at



La Belle Cuisine


Alva Double-Garlic Chicken with
Overnight Tomatoes

Great American Food
by Charlie Palmer with Judith Choate,
1996, Random House


Serves 6

“The pungent garlic flavors become dense and sweet in this simple
dish created for my bistro-style restaurant, Alva. The oven-dried
tomatoes can be made a few days in advance and stored, airtight,
at room temperature.”

12 ripe plum tomatoes
Coarse salt
3 large bulbs garlic
1/4 cup olive oil
3 large, whole chicken breasts
with wings attached
6 chicken thighs
2 large bunches arugula
1 1/2 pounds fresh spinach
3 tablespoons corn oil
3 cups chicken stock
3 tablespoons unsalted butter
3 tablespoons chopped fresh
Italian [flat leaf] parsley
6 sprigs fresh parsley

Preheat oven to 350 degrees F.
Wash and dry tomatoes. Cut them in half, lengthwise, and season to taste with salt and pepper. Place on a wire rack on a small baking sheet in preheated oven. Lower heat to 175 degrees F. and roast for 8 hours, or
until almost completely dry. Remove from oven and set aside.
Raise oven heat to 325 degrees F.
Separate cloves from garlic bulbs. Toss cloves in 2 tablespoons of olive
oil. Place them in a small baking dish and roast for 18 minutes, or until
very soft. Peel each clove and divide the peeled cloves in half. Purée and
reserve one half. Set remaining half aside.
Cut and bone chicken breasts. [Cookbook contains detailed instructions,
with photographs, for “breaking down poultry”.] Using a boning knife, carefully cut down into the thighbones. Cut against the bones to detach
the meat from the bones. Life meat away from bones. Trim off any
cartilage or excess fat. Pat dry.
Rub garlic purée into the skin of all chicken pieces. Season to taste with
salt and pepper.
Wash and dry arugula and spinach well. Set aside.
Heat 1 1/2 tablespoons of corn oil in each of two large sauté pans over medium heat. Add the chicken, skin-side down. Tilting the pans from time
to time to distribute the fat evenly, cook for10 minutes, or until skin is
golden-brown and crusty. Turn and cook for 8 minutes, or until chicken
is golden-brown and just cooked through, draining pan if excess fat builds
up. Remove chicken from pan and drain on paper towels. Cover lightly
and keep warm.
Return both pans to medium heat. Place stock, reserved whole garlic
cloves, butter, and parsley in one pan. Raise heat and cook for 5 minutes,
or until slightly thickened. Place arugula and spinach in the remaining pan, adding no more than 2 tablespoons of olive oil, if necessary, to coat the
greens lightly. Sauté for 3 minutes, or until just softened. Taste and adjust
seasoning in both pans with salt and pepper. Add tomatoes to sauce and simmer for 30 seconds.
Place greens in the center of a warm platter. Slightly overlap the chicken pieces, alternating a breast and a thigh, around the edge of the bed of
greens. Spoon sauce over the chicken, placing a tomato on top of each
chicken piece. Garnish with parsley sprigs and serve immediately.

Suggested Wine:  A Pinot Noir, such as Au Bon Climat

Featured Archive Recipes:
Casserole-Roasted Chicken with
Garlic Cream

Fennel- and Garlic-Crusted Pork Roast
with Warm Quince and Apple Compote

Garlic Bread Puddings
Garlic-Laced Shrimp Cakes, Corn
and Avocado Salsa

Garlic, Roasted, and General
Garlic Information

Garlic Soup (Bayona, New Orleans)
Garlic Soup, Old Salzburg
Garlicky Shrimp with Olive Oil
Roast Chicken with Garlic and Lemon
Roasted Chicken with Lots of Garlic
Roasted Garlic Bread with Gorgonzola
Roasted Red Peppers with Garlic
Packed in Olive Oil

Seared Sea Scallops with a Garlic,
Tomato and Olive Compote

More Lagniappe Recipes!
Index - Poultry Recipe Archives
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright © 1999-2013 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: June 26, 2013.