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Mediterranean Chicken

3 heads garlic
8 whole boneless chicken breasts, skin on
3/4 cups all-purpose flour
1 tsp salt
1 tsp freshly ground pepper
3 tbls chopped fresh rosemary or 1 tbls dried
1/2 cup olive oil
1 lb smoked ham, thickly sliced
4 red onions, thickly sliced
1/2 cup brandy
2 bay leaves
1 cup sliced black olives
1/2 cup finely chopped parsley

Preheat oven to 400F. Add garlic to pot of cold water, and bring
to boil. Boil for 3 minutes, drain and peel the garlic cloves.
Cut each chicken breast in half, then in thirds.

In shallow dish. combine flour, salt, pepper and 1 tbsp fresh
rosemary. Coat chicken pieces with flour. Heat olive oil in large
fry pan on high heat. Brown chicken in batches, about 1 - 2 minutes
per side. Remove with slotted spoon to large ovenproof casserole.
Turn heat to medium-low.

Dice ham and add to frying pan with the onions, garlic and remaining
rosemary. Saute until onions are golden-brown, about 10 minutes.
Pour in the brandy and bring to boil. Scrape contents of frying
pan over chicken breasts, add bay leaves and olives and bake,
uncovered, for 15 to 20 minutes, or until chicken is cooked through.
Sprinkle with parsley.

Serves 16 to 20


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