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Garlicky Chicken Braise

  • 10 minutes
  • 2 hours
  • 4-6
Garlicky Chicken Braise

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.


  • 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


  1. Preheat the oven to 160ºC.
  2. 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.
  3. Transfer the chicken and any oil to a casserole. Add the unpeeled garlic with the chicken stock and rosemary and cover.
  4. 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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