Chicken with 40 cloves of garlic

Chicken with 40 cloves of garlic

By
From
Encyclopedia of Food and Cookery
Serves
4-6

A dish from the French provincial area of Dauphine. Don’t be startled by the quantity of garlic in this recipe. The chicken will emerge golden, meltingly tender and with the most wonderful aroma of herbs and garlic. Serve with crusty bread, spread with the tender garlic; a treat for garlic lovers.

Ingredients

Quantity Ingredient
1.75kg whole chicken
salt and freshly ground black pepper
small bouquet fresh parsley, thyme, rosemary and tarragon
190ml olive oil
40 garlic cloves, unpeeled
bunch fresh rosemary, thyme, sage, bay leaf, parsley and celery leaves
150g plain flour, mixed to a thick paste with 60 ml water

Method

  1. Season chicken inside and out with salt and pepper. Place bouquet of fresh herbs inside.
  2. Pour oil into a flameproof casserole just large enough to hold chicken and add unpeeled garlic cloves. Place the larger bunch of fresh herbs on top of garlic. Gently warm oil, then add chicken and turn to coat all over.
  3. Cover dish and seal lid to base with flour and water paste. Bake in a preheated moderate oven (180°C) for 1½ hours. Break pastry seal, clean seal from the edge and serve in the dish with crusty bread.
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