Ingredients: 2 Chicken Split Breasts, 4 Boneless Chicken Breasts, 3 Cubes Chicken Bouillon, 5-6 Cups Water, 5 Cloves Garlic, 1 Onion, Olive Oil, 1 Cup Diced Carrots, Italian Flat Leaf Parsley, 2 TSP Poultry Seasoning, Kosher Salt, Pepper, 1 Cup Ditalini or Angel Hair (Optional), Aluminum Foil
Preheat oven to 450 degrees.
Directions. Start by roasting the garlic in the oven. Smash and peel 5 garlic cloves, add to aluminum foil with 1 TBSP olive oil and seal on all sides. Roast on 450 degrees for 5-7 minutes. While the garlic cooks, sprinkle chicken with kosher salt, poultry seasoning, sear the outside of the chicken on medium high heat in about 2 TBSP olive oil for 2-3 mins per side until you get a nice sear on both sides, set aside. Remove the roasted garlic from the oven. Add another tablespoon or two of olive oil to the dutch oven and add the roasted garlic and brown 1-2 mins. Dissolve the bouillon in 5 cups of hot water and add to the dutch oven. Reduce to medium and add the chicken back to the mix.
Cover and cook on medium heat for 35 mins. While the chicken and roasted garlic cook, chop the onions, flat leaf parsley, and diced carrots. Remove the chicken and chop away discarding all bones, unwanted fatty portions, and chicken skin. Add the chicken and chopped vegetables to the dutch oven, stir, and cook for another 30 mins. Serve as pictured with parsley garnish. Add some cooked Ditalini or Angel Hair pasta if preferred. Enjoy!
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