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Balbo Chicken with Garlic and Olive Recipe


1 (4 pound) whole chicken

8 cloves garlic, crushed

8 tablespoons olive oil

1 red bell pepper, chopped

2 cups chopped tomatoes

1 cup water

1 cup butter

1 cup all-purpose flour

1/4 cup seasoning salt

1 (1 pound) loaf Brussels sprouts

2 tablespoons butter

1 teaspoon salt


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow baking sheet.

Place the piece of foil close to the skin (you may want to press the foil slightly over the skin) and cut it into 4 portions. Spread a layer of too-sweet garlic and oil on the Brussels sprouts in a circle; then sprinkle the Brussels sprouts with salt and pepper to taste, then spread the remaining 1/2 cup garlic and oil over the top to give the Brussels sprouts a nice, sticky coating.

Bake in a preheated oven for about 30 minutes, or until Brussels are very much cooked.

While the Brussels sprouts are still warm, soak them in warm water until tender. Drain and pat dry.

To the Brussels sprouts add the butter, 2 tablespoons flour, 1 teaspoon seasoning salt, 1 cup water, 1 teaspoon salt and 4 tablespoons olive oil. Heat through, pour over the Brussels sprouts and sprinkle with the remaining 1/2 cup garlic and pepper. Cook until the Brussels sprouts are tender but still firm, then stir in the remaining 1/2 cup garlic and pepper. Simmer for another 30 minutes.