Wednesday 1 June 2016

Chicken in 40 Cloves of Garlic

The garlic theme continues on our Isle of Wight holiday with the classic Chicken in 40 Cloves of Garlic. This is a famous dish that probably originated in France but has been tweaked by many a chef and home cook. The internet is jam packed with different versions of this recipe but in our van we are keeping it very simple, just chuck the lot in the oven and roast it.


2x Chicken breasts, skin and bone on
40x Garlic cloves, whole and in their skins
1x Glass of white wine (large)
Some nice oil


1. Put the chicken and garlic in a roasting tin, season, cover with tin foil and pop in the oven on gas mark 3 for about 1 hour.
2. Remove the foil lid, drizzle over a good coating of oil then return to the oven uncovered and turn up to gas mark 6 for about 30 minutes.
3. When the chicken skin has crisped up nicely set it aside with the garlic cloves and deglaze the oven tin with the glass of wine to make a sauce.
4. Serve with seasonal greens and mashed potato as a meal, or simply tuck in, spread that lovely garlic pulp onto some hunks of bread and butter, top with a slice of chicken and dip into the sauce. You will whiff for a day or two but by gum its worth it.

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