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Chicken in Scape Sauce


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One dozen green garlic scapes
2 Tablespoons of butter
2-3 chicken breasts, or 7 chicken thighs


Tip and tail (cut off the tips of the florets and the tails of the stems) the green garlic.
Melt 1 tablespoon of butter in a large sauteé pan over medium heat and add the green garlic. Add a splash of dry vermouth or white wine and sauteé for 5-7 minutes until slightly tender.

Remove the green garlic from the pan, leaving as much of the liquid in the pan, and set aside in a bowl. Add 1 tablespoon of butter to the pan, leaving the pan on medium heat.

When the butter has melted, add 7 chicken thighs (I used Rosies, what I had in the freezer, otherwise I would have used chicken breasts). Throw a few green garlic stems onto the chicken for good measure. Cover the chicken and cook over medium heat for 20 minutes. Turn over the chicken and cook for another 10 minutes. Slice into one of the chickens to check for doneness.


Remove the chicken to a plate, leaving the juices in the pan. (I invert a bowl over the chicken to keep it warm if necessary.)

Bring the juices to a boil and reduce to low heat. Briskly whisk 1/2 tablespoon of flour into the juices until the mixture thickens into a gravy, between 30-60 seconds. Add the green garlic to the gravy and mix well, warming over low heat. Pour the green garlic gravy over the chicken and serve.


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