Based on Richard Olney's recipe in Simple French
Chicken1.8 kgchicken, cut into 8 pieces4 heads garlic, cloves separated and unpeeled60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling¼ tsp each dried thyme, dried oregano and dried savoury½ cup plain flourBouquet garni1 stalkcelery, cut into 3 pieces2fresh bay leaves3 stalks parsley1 piece leek, top part only, rinsed
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.
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.
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.