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Country garlic chicken on greens

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Country garlic chicken on greens

This wonderful garlic chicken is served on a peas and beans base.


Peas and beans base

  • 2 cups split peas
  • 3 cups chicken stock
  • 1 onion, peeled
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon salt
  • 2x 500 grams frozen broad beans
  • 1 red pepper
  • 1 teaspoon minced or fresh ginger

Garlic chicken

  • 8 chicken pieces
  • 1 tablespoon paprika
  • 1 teaspoon white pepper
  • 1 teaspoon chopped fresh thyme
  • 4 bulbs garlic
  • 1 sprig thyme
  • 1½ cups chicken stock
  • 1 tablespoon flour
  • ¼ cup chopped fresh tarragon


Peas and beans base

  1. Put the split peas in a bowl of boiling hot water and let them stand until the water is cold. Drain well. Put the peas in a saucepan with the chicken stock, onion and pepper and simmer for about 40 minutes until the split peas are just cooked. Remove the onion and set aside.
  2. Blanch and peel the broad beans and mix into the peas.
  3. Core and finely slice the red pepper, pan-fry in a drop of oil with the ginger until fragrant and wilted.
  4. Mix the peas, beans and pepper together. Season with salt and pepper.

Garlic chicken

  1. Remove all the skin from the chicken.
  2. Mix the paprika, pepper and thyme together and rub well into the chicken pieces. Set aside for at least an hour, or overnight if you like.
  3. Press firmly on the base of the garlic bulb to separate all the cloves. Discard any excess papery skin.
  4. Heat the oil in a frying pan and add the garlic and thyme. Cook over a moderate to low heat until the cloves are cooked and lightly golden. Remove from the pan and set aside.
  5. Re-heat the pan and brown the chicken pieces until golden on both sides.
  6. Place the garlic in an oven-proof baking dish and arrange the chicken on top. Pour the stock over it and cook at 180ºC for 20 minutes.
  7. Set the chicken aside. Sieve the garlic and cooking liquid and return the mixture to a clean saucepan. Mix the flour to a paste and stir in, cooking until thickened. Add the tarragon and season with salt and pepper.
  8. Reheat the peas and beans mixture and arrange on a platter. Place the chicken pieces on top and pour over the tarragon sauce. Garnish with tarragon and serve with dry mashed or roasted pumpkin.

Cooks Tips

- For a less lean version and 1/2 cup cream to the sauce before serving.

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