Chicken with 40 garlic cloves
- 40 cloves of garlic, unpeeled
- 1 large, organic chicken, cut into pieces
- 1/2 cup (125ml) white wine or Verjuice or apple juice or chicken stock
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh thyme or 1 tsp dried thyme
- 2 tbsp fresh sage, chopped finely or 1/2 tsp dried sage
- 2 tbsp fresh parsley, chopped finely
- 4 small bay leaves
- 1 tsp herb salt and freshly ground pepper
Preheat oven to 180°C (160°C fan-forced).
Scatter garlic cloves over the bottom of a casserole dish. You can use a flat dish if you want a crispier skin, or a deep dish if you want softer, juicier chicken.
Place chicken pieces over the garlic, skin side up. Sprinkle the chicken with wine, juice or stock, oil, seasonings and herbs.
Cover the dish tightly with foil (and a lid if it has one) so no steam can escape. Bake for 1 1/2 hours. Remove lid and foil, and return to the oven to brown for another 15 minutes. Discard bay leaves.
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- 40 cloves is around 4 heads of garlic. Buy the best garlic you can afford. It really makes a difference to the flavours.
- Serve with mashed potato with the chicken juices drizzled over, lots of steamed veggies or a big green salad, and some lovely fresh bread. Squeeze the garlic from the skins onto the bread, sprinkle with salt, and use it to mop up the lovely juices from the chicken.
- This recipe was created by Quirky Cooking for Kidspot. You can see Quirky cooking on Facebook, Twitter and Pinterest.