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READY IN 1 hr
45 mins
Chicken with Garlic Cloves Recipe

Chicken with Garlic Cloves

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for EntertainingAn Unusual Recipe
Graham

Recipe by  

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.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

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 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: GrahamA 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
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Reviews of Chicken with Garlic Cloves

Rating 5 out of 5 - Many cooks will make this recipe again 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.
(3 reviews)
 

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