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Chicken with 40 cloves of garlic

Based on Richard Olney's recipe in Simple French Food.

You'll need

  Chicken 1.8 kg chicken, cut into 8 pieces 4 heads garlic, cloves separated and unpeeled 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling ¼ tsp each dried thyme, dried oregano and dried savoury ½ cup plain flour   Bouquet garni 1 stalk celery, cut into 3 pieces 2 fresh bay leaves 3 stalks parsley 1 piece leek, top part only, rinsed


  • 01
  • Place chicken, garlic, oil and herbs in a large casserole dish, season with sea salt and freshly ground black pepper and combine. Tie bouquet garni ingredients together using kitchen twine and add to casserole, cover with lid.
  • 02
  • Preheat oven to 180C. In a small bowl combine flour, a drizzle of olive oil and enough water to form a dough. Roll dough into a sausage shape long enough to fit around the edge of casserole. Press to seal the lid and dish together. Cook for 1 hour and 45 minutes.
  • 03
  • To serve, place casserole on the table, break pastry seal and discard, along with bouquet garni. Serve chicken pieces with roasted garlic cloves, squeezed from their skins, sautéed potatoes and a green salad, if desired.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jul 2007

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