->Sorrel <-

1 clove elephant garlic (2-3 white garlic cloves)

1 medium onion

2 Hungarian hot wax peppers

1 bunch garlic chives

grated lemon peel

1/2 cup white wine (vermouth or cooking wine)

Salt

pepper

olive Oil

2 chicken breasts

1 bunch thyme

1 bunch sorrel

Mince the garlic and onions. Cut hot peppers into small pieces.

Salt and pepper the chicken. Grate lemon peel. Chop chives, thyme

and some sorrel.

Preheat oven to 350 degrees.

Saute garlic, onions and hot peppers in olive oil until onions

become translucent. Add chicken breasts, chives and grated lemon

peel. When the chicken breasts are lightly browned, add the wine,

thyme, and chopped sorrel (squeeze in a little lemon if you like

too). Cook for a couple more minutes and remove from the heat.

Lay sorrel leaves in the bottom of a roasting or clay pan and add

the chicken breasts. Cover chicken completly with sorrel leaves.

30 minutes at

350 degrees.

If you have a clay cooker, use it. It steams the sorrel leaves

around the chicken perfectly.