Chicken with Garlic Cloves

Serves: to serve 6

Prep Time: 10 Minutes

Cook Time: 1 Hour 35 Minutes

Ready In: 1 hr 45 mins

Ingredients

25 - garlic

3 tablespoons - olive oil

1 x 3lb - oven-ready chicken

  - bouquet garni

  - salt and pepper

  - grated nutmeg

2 tablespoons - brandy

Directions

1. Cut the chicken into serving pieces and retain the carcass to make a chicken stock. Place the garlic cloves (unpeeled) into an ovenproof casserole dish. Spoon over half of the oil then place the chicken portions on top. Liberally season the chicken with salt, pepper and nutmeg, add the bouquet garni, then cover the dish and cook in a preheated moderate oven (Mk 3 - 325ºF - 160ºC) for 45 minutes
2. Turn the chicken portions over, add the remaining oil, cover and return to the oven for a further 45 minutes. Remove from the oven and take out the bouquet garni. Pour over the brandy, ignite with a match or lighter and immediately recover the dish, then leave to stand for 5 minutes.
3. Transfer the chicken to a warmed serving dish and keep hot. Strain the liquor into a small pan, discarding the garlic cloves. Stir 1 tablespoon of water into the casserole dish to 'collect' the remnants of the liquor and add this to the pan. Bring the liquor to the boil. Pour a little over the chicken and put the rest into a small dish or gravy boat to use an an accompaniment. Serve hot with potatoes Lyonnaise or golden fried potatoes for a real taste of France.