Categories: Poultry, Garlic, French 
      Yield: 4 servings 
  
      9 ea Pieces of skinned chicken           4 ea Whole garlic cloves 
      2 tb Garlic puree                        3 tb Cream or sour cream 
      1 ea Wedge Roquefort cheese              1 ea Olive oil as needed 
     12 ea Strips of Bacon                     3 tb Liquor 
      1 ea Onion, sliced                       1 ea Salt & pepper to taste 
  
  Wrap skinned chicken with bacon and secure with toothpick.  In a large pan, 
  heat the garlic cloves in olive oil.  Do not brown the cloves, but heat 
  them enough to impart their flavor into the oil.  Remove garlic cloves and 
  save.  Rub chicken with salt and pepper and sear chicken in olive oil until 
  golden brown.  Stir in the sliced onions and 2 of the garlic cloves. Cover 
  pan and place in 350 degree oven for 1 hour. Serve with R/G Sauce. 
   
  R/G SAUCE: 
     Heat garlic puree gently in 1/3 cup olive oil in pan (do not brown). Add 
  2 tbsp of your favorite liquor (optional).  Stir until melted, 1 crumbled 
  wedge of Roquefort cheese.  Skim fat, and strain the pan juices of the 
  bacon and chicken, and add to the sauce.  Mix well while reheating. Serve 
  sauce with the baked chicken and enjoy! 
   
     Jeff Viets