7 tablespoons olive oil
1 onion, chopped
4 cloves garlic, chopped
2 (4 ounce) cans chicken broth
1 (10.75 ounce) can condensed chicken broth
1 (6 ounce) can chicken broth
1/4 cup chopped fresh parsley
1 teaspoon crushed red pepper
1 teaspoon ground allspice
salt and pepper to taste
1 1/2 tablespoons butter, diced
In a large bowl, mix olive oil, onion, garlic, chicken broth, chicken broth and chicken broth. Mix thoroughly and refrigerate at least 2 hours. Serve chilled.
Meanwhile, crease flour in small, heavy-duty plastic bag; measure 2 inches in width.
Heat olive oil in small skillet over medium heat. Melt garlic and saute until golden. Stir in onions and saute 1 minute more, stirring constantly, until mixture resembles coarse crumbs form. Pour chicken broth mixture over chicken mixture; simmer over medium heat until reduced by half.
Add parsley, oregano, salt, pepper, allspice and butter. Simmer 5 minutes, stirring occasionally. Continue this heat as long as necessary; as long as all ingredients are heated and bubbly, serve hot.
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