As a cookery student in London, this was one of my favourite chicken dishes. Don't baulk at the amount of garlic - as it is unpeeled, the dish ends up with a very mild flavour.
Ingredients
- 4-6 chicken leg and thigh portions
- ½ cup olive oil (virgin is best here)
- 3 bulbs garlic, separated into cloves (unpeeled)
- ½ cup chicken stock
- 1-2 small sprigs fresh rosemary or ½ teaspoon dried rosemary
Method
- Preheat the oven to 160ºC.
- Season the chicken with salt and freshly ground pepper. Heat the oil in a frying pan or flameproof casserole. Add the chicken and brown over a moderate heat on both sides.
- Transfer the chicken and any oil to a casserole. Add the unpeeled garlic with the chicken stock and rosemary and cover.
- Bake in the preheated oven for 1½ hours until the chicken is tender and cooked through. Serve with toasted crusty bread, on to which the meltingly soft cloves of garlic can be easily spread.
Cooks Tips
- Add ¼ cup medium-style sherry or marsalad to the casserole before cooking. - Vary the herbs; try thyme or sage.
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