Chicken with 40 Cloves of Garlic
Ingredients
Units
- 40 cloves of garlic, unpeeled
- 1 large, organic chicken, cut into pieces
- 1 cup white wine or chicken broth or a mixture
- 3 Tablespoons extra virgin olive oil or duck fat
- fresh thyme, chopped (or 1 teaspoon dried thyme)
- fresh sage, chopped (or 1/2 teaspoon dried sage)
- fresh parsley, chopped
- 4 small bay leaves
- 1 teaspoon herb salt & some freshly ground pepper
Instructions
- Scatter garlic cloves over the bottom of a casserole dish. You can use a shallow dish if you want more crispy skin, or a deep dish if you want softer, juicier chicken.
- Place chicken pieces over the garlic, skin side up.
- Sprinkle the chicken with wine or broth, drizzle with oil or dot with fat, and sprinkle with seasonings and herbs.
- Cover the dish tightly with foil (and a lid if it has one) to hold in the steam. Bake at 180C for 2-3 hours. (Chicken will be cooked in 2 hours, but is softer if cooked longer.)
- Remove lid and foil, and return to the oven to brown for another 15 minutes at 200C. Discard bay leaves.
- Serve with cauliflower or potato mash, with the chicken juices drizzled over, lots of steamed veges or a leafy green salad, and some homemade bread if you like. Squeeze the garlic from the skins onto the bread or mash, sprinkled with herb salt.