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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

Method

  • 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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