Chicken with 40 Cloves of Smoked Garlic

A traditional recipe from the south of France. This is a winning combination that we’re sure will appeal to everyone. And the best part, it comes together easily and spends most of its time cooking away in the oven. Bon appetite!

Ingredients

Directions

Preheat oven to 200ºC / 180ºC fan
Brown chicken - Heat a large flameproof, ovenproof Dutch oven (that will ultimately fit all the chicken in one layer, and that has a lid) over high heat. Add oil, season the chicken with salt and pepper and cook, skin-side down, until golden brown. This may take two batches. Transfer to a bowl and set aside.
Finely slice the scallions, put them into the Dutch oven and quickly stir-fry them with the leaves torn from a few sprigs of thyme.
Put 20 of the unpeeled cloves of garlic (papery excess removed) into the pan, top with the chicken pieces skin-side up, along with any juices left in the bowl, then cover with the remaining 20 cloves of garlic.
Add the vermouth (or white wine), season with salt and pepper, and add a few more sprigs of thyme.
Bake in the pre-heated oven for 1 ½ hours with lid on.

Serve with a side of potatoes and some green beans or peas but a must have is some crusty bread so you can squeeze the garlic from their casings and spread it like butter onto the bread while mopping up the flavoursome juices.

Chicken with 40 Cloves of Smoked Garlic

Ingredients

Directions

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