40 Clove Garlic Chicken

Active time: 20 minutes Total time: 1h 45min Servings: 4 Recipe from: Essential Mediterranean Cookbook

Why?

• Great source of lean protein

• Vitamin Bs including B12

• Anti-inflammatory

• Good for blood pressure

• Healthy source of fats with olive oil

• Immune supporting properties in the garlic

Ingredients:

• 10g butter

• 1 tablespoon olive oil

• 1 large (No.20) free-range chicken

• 40 cloves garlic, unpeeled

• 2 tablespoon chopped fresh rosemary

• 2 sprigs fresh thyme

• 275ml dry white wine

• 150ml chicken stock

How to prepare

1. Preheat the over to 180 degrees.

2. You’ll need a good roasting pan. You can also use a frypan for the first browning of the chicken and then pour all the juices into a roasting pan to continue the recipe. I tend to do it this way.

3. Melt the butter and oil in the roasting pan and brown the chicken over medium heat until golden all over. If you are going dairy free, just replace the butter with another tablespoon of olive oil.

4. Remove the chicken and add the garlic cloves (still in the skin), rosemary and thyme and cook together for 1 minute

5. Return the chicken to the dish and add the wine and chicken stock.

6. Bring to a simmer, basting the chicken with the sauce.

7. Cover the pan with aluminium (aluminum) foil so that no air escapes. I usually go length wise of the pan with one sheet and then width wise with another sheet or two, depending on the size of the pan).

8. Bake for 1h 25mins. Then remove the aluminium and let brown for another 15mins. Then transfer to plate.

9. Pour the juices into a saucepan and reduce to 1 Cup over medium heat.

10. Carve up the chicken and serve with the garlic around the chicken. To eat you just pierce the skin. The garlic is so soft and creamy and isn’t strong at all.

11. Serve with the juices

Goes well with: Steamed green beans, mashed potato or sweet potato.