Ingredients
- 1 clove garlic
- 1,600 ml broiler (whole)
- 325 ml chicken broth
- 160 ml broth
- 160 ml dry wine (white)
- 100 gr pecans
- 55 ml creamy goat cheese
- 30 ml olive oil
- 16 ml water (cold)
- 7 ml lemon juice
- 8 gr cornstarch
- 2 slices baking on a bed of onion (pan)
- 1 slice onion
- 1 slice lemon
registers 180=F8F. Baste occasionally with pan juices during baking. If necessary, tent with foil toward end of cooking to prevent overbrowning. Remove chicken from pan and keep warm. Strain pan juices, discarding lemon and onion slices. Skim fat from pan juices.
