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CHICKEN WITH 40 CLOVES OF GARLIC

Sounds scary but I am interested – the recipe looks so easy.

Serves 4-6

  • 2 x 15 ml tablespoons regular olive oil
  • 8 chicken thighs (with skin on and bone in), preferably organic
  • 1 bunch or 6 spring onions
  • small bunch fresh thyme
  • 40 cloves garlic (approximately 3-4 bulbs), unpeeled
  • 2 x 15 tablespoons dry white vermouth or white wine
  • 11/2 teaspoons pouring salt
  • good grinding pepper

Preheat the oven to 180C/Gas Mark 4. Heat the oil on the hob in a wide, shallow ovenproof and flameproof casserole (that will ultimately fit all the chicken in one layer, and that has a lid), and sear the chicken over a high heat, skin-side down. This may take 2 batches, so transfer the browned pieces to a bowl as you go.

Once the chicken pieces are seared, transfer them all to the bowl. Finely slice the spring onions, put them into the casserole and quickly stir fry them with the leaves torn from a few sprigs of thyme.

Put 20 cloves of the unpeeled cloves of garlic (paper excess removed) into the casserole, top with the chicken pieces skin-side up, then cover with the remaining 20 cloves of garlic.

Add the vermouth (or white wine) to any oily, chickeny juices left in the bowl. Swill it around and pour this into the casserole.

Sprinkle with salt, grind over the pepper, add a few more sprigs of thyme. Put the lid and cook in the oven for 11/2 hours.

I am serving this with a big green salad and potato dauphinouse

This recipe is from Kitchen Recipes from The Heart of the Home by Nigella Lawson



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1 comment. Leave a Reply

  1. It tasted great!!!

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