Ingredients Jump to Instructions ↓

  1. Chicken wrapped in Sorrel leaves

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

  3. 1 medium onion

  4. 2 Hungarian hot wax peppers

  5. 1 bunch garlic chives

  6. grated lemon peel

  7. 1/2 cup white wine (vermouth or cooking wine)

  8. Salt

  9. pepper

  10. olive Oil

  11. 2 chicken breasts

  12. 1 bunch thyme

  13. 1 bunch sorrel

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

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

  16. and some sorrel.

  17. Preheat oven to 350 degrees.

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

  19. become translucent. Add chicken breasts, chives and grated lemon

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

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

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

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

  24. the chicken breasts. Cover chicken completly with sorrel leaves.

  25. 30 minutes at

  26. 350 degrees.

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

  28. around the chicken perfectly.


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