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Chicken with Garlic Cloves

Ready in 1 hr 45 mins

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!

Preparation Time

10 Minutes

Cooking Time

1 Hour 35 Minutes

Ingredients for Chicken with Garlic Cloves

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 6:

25 garlic
3 tablespoons olive oil
1 x 3lb oven-ready chicken
  bouquet garni
  salt and pepper
  grated nutmeg
2 tablespoons brandy

How to Cook Chicken with Garlic Cloves

  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.
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.
 
GRAHAM'S WINE RECOMMENDATION:
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 casseroles