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Chicken With Forty Garlic Cloves

21st.Century.Chef's picture
Ingredients
  Chicken 4 Pound, giblets removed (Oven Ready, 2 Kilogram)
  Olive oil 2 Tablespoon
  Garlic 40 Clove (200 gm), unpeeled
  Shallots 8 , peeled
  Dry white wine 1⁄4 Pint (150 Milliliter)
  Chicken stock 1⁄4 Pint (150 Milliliter)
  Thyme sprigs 4
  Lemon 1 , halved
  Small carrots 1 Pound (500 Gram)
  Sea salt To Taste
  Pepper To Taste
Directions

1. Pat the chicken dry and season inside and out with salt and pepper. Heat the oil in a large flameproof casserole and brown the chicken on all sides.
2. Remove the chicken from the casserole and add _ the garlic and shallots to the casserole in one layer. Saute gently for about 5-7 minutes, shaking the pan frequently. Slowly pour the wine and stock into the pan. Return the chicken to the casserole and sprinkle with the thyme and salt. Add the halved lemon and cover the casserole tightly.
3. Cook in a preheated oven, 190°C (375°F), Gas Mark 5, for 1 hour, then add the carrots and cook for a further 30 minutes. Remove the lid and put the casserole back in the oven for a final 10-15 minutes to crisp the chicken skin.
4. Carve the chicken and serve with the pan juices it and the creamy garlic cloves and roasted carrots. (Diners peel the garlic cloves as they eat.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Garlic
Preparation Time: 
20 Minutes
Cook Time: 
90 Minutes
Ready In: 
110 Minutes

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