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Chicken with 40 cloves of garlic

Australian Gourmet Traveller main course recipe for chicken with 40 cloves of garlic

By Rodney Dunn
  • Serves 4
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Chicken with 40 cloves of garlic
Based on Richard Olney's recipe in Simple French Food.


  • 1.8 kg chicken, cut into 8 pieces
  • 4 heads garlic, cloves separated and unpeeled
  • 60 ml extra-virgin olive oil, plus extra for drizzling (¼ cup)
  • 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


  • 1
    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.
  • 2
    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.
  • 3
    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.
  • Author: Rodney Dunn