45 mins
Chicken with Garlic Cloves
Recipe by Graham
Chicken with Garlic Cloves (otherwise known as Poulet aux gousses d'ail or Poulet a l'ail) is a concession to Meester Graham's French connections and you will no doubt be surprised to see that 25 cloves of garlic (about 4 complete heads of garlic) are used. Don't be alarmed, however, because the cloves are not peeled or crushed and therefore impart only a very delicate 'perfume' to the chicken. It really is very French and very tasty!
Chicken Vermicelli 
Chicken With Sesame Seeds Ingredients for Chicken with Garlic Cloves
Currently displaying quantities in US Imperial Measurements
How to Cook Chicken with Garlic Cloves
- 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
- 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.
- 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.
GRAHAM'S HOT TIP:
For ease, you may choose to use chicken portions, but buying a whole chicken is less expensive and gives you a good carcass for making stock.
A Merlot like Chateau de Fonbel St Emilion works well with Chicken with Garlic Cloves. Merlot is a dream with your Thanksgiving turkey or roast chicken lunch. It also pairs well with roast duck and deep, rich casserolesReviews of Chicken with Garlic Cloves
| September 12 2014 What a surprise! I was convinced that the chicken was going to taste really garlicy but my husband convinced me to give it a try and it was delicious. The garlic does nothing more than impart a very gentle aroma to the meat. I guess that's because it is neither peeled nor grated. A really nice recipe that we'll be doing again. judyM (3 reviews) |
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