Ingredients

2 broiler-fryer chickens, cut in serving-size pieces
4 Tbsp. olive oil
2 Tbsp. butter
1 Tbsp. flour
1 can (14-1/2-oz.) chicken broth
30 cloves fresh garlic, peeled
1 C. rice
fresh chives and parsley minced

Cooking Instructions

Brown chicken in 2 Tbls. oil and butter. Remove from pan and stir in flour, then broth and garlic. Bring to boil, return chicken to pan and simmer, covered, for 45 minutes. Saute rice in remaining 2 Tbls. oil until rice is opaque. Add to chicken, easing into liquid with fork. Cover and simmer for another 25 minutes. Just before serving stir in fresh herbs.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)