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chicken with 40 colves of garlic recipe

Written on Tuesday, October 11, 2016 | 9:52:00 PM




Serves : 4 - 6 servings 

Ingredients : 
- 250g shallots (small ones, not banana shallots)
- 1 x 1.5kg chicken, giblets removed
- 1⁄2 lemon, halved
- 1 bay leaf
- 25g butter
- 1 tbsp olive oil
- 1 tbsp finely chopped fresh thyme
- 40 garlic cloves, unpeeled
- 150ml vermouth
- 250ml chicken stock
- 2 tbsp chopped fresh tarragon leaves
- 100ml double cream or crème fraiche
- sea salt and freshly ground black pepper

Preparation Method :
1) Preheat the oven to 200°C/Fan 180°C/Gas 6. Place the shallots in a bowl, cover them with just-boiled water and leave them to stand for about 5 minutes. This will make the skins easier to remove. Remove any string from the chicken and place the lemon and bay leaf in the cavity. Season the chicken inside and out with plenty of salt and black pepper.

2) Melt the butter with the oil in a large flameproof casserole dish. Brown the chicken for a couple of minutes on each side, then sprinkle it with the chopped thyme. Drain the shallots and, once they are cool enough to handle, peel off the skin, halving any larger ones. Add the shallots and the garlic cloves to the casserole, nestling them around the chicken.

3) Pour over the vermouth and chicken stock and bring the liquid to a simmer on the hob. Cover the casserole dish with a tight-fitting lid, then transfer it to the oven. Bake for 1 hour and 15 minutes, or until the chicken is cooked and the garlic is completely softened.

4) Transfer the chicken, garlic and shallots to a warm dish and cover it with foil and a couple of dry tea towels. Tilt the casserole dish to one side and skim off any fat from the surface of the cooking juices and discard it.

5) Put the casserole dish back on the hob and stir in the tarragon and cream or crème fraiche into the cooking juices. Bring to a gentle simmer, while stirring, and cook for about 3 minutes. Season the sauce to taste, then pour it into a warm jug. Serve the chicken with the sauce and have some crusty bread on the side so you can squeeze the garlic out of its skin and spread it on the bread. Outrageously good.

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