Chicken Baked With 40 Cloves of Garlic |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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It is courtesy Tony de Luca, Hillebrand Estates Winery Restaurant, Niagara on the Lake, Ontario. Although it takes some time to cook, it's incredibly easy. I've made it for guests and everyone raves about it and the garlic is sweet and amazing. I have also made it with and without the sealing dough, it's a bit messy and if you don't want to bother just make sure you seal your dish well, I used foil between the dish and lid. But I think making the dough helps keep it moist. Enjoy. Ingredients:
1/2 cup water (125 ml) |
1/2 cup flour (125 ml) |
1 tablespoon olive oil (15 ml) |
1 tablespoon kosher salt (15 ml) |
1 whole chicken, cut into 8 pieces |
salt and pepper, to taste |
1/4 cup olive oil (60 ml) |
2 sprigs rosemary |
2 sprigs thyme |
2 bay leaves |
1/4 cup white wine (60 ml) |
40 garlic cloves, skin on |
Directions:
1. Sealing Dough:.
2. Add the water, flour, salt and olive oil in a bowl. Stir to form a paste. Use the dough on the casserole to seal.
3. Chicken:.
4. Preheat the oven to 375°F.
5. Season the chicken with salt and pepper. Heat the olive oil in a large skillet over medium heat. Carefully add the chicken pieces. Cook the chicken until golden brown on all sides. Remove chicken from the oil onto a kitchen towel to absorb excess fat. Discard the oil.
6. Place the seared chicken pieces in a casserole (one with a tight fitting lid) that holds the chicken pieces snugly. Add the rosemary, thyme, bay leaves, wine and garlic. Place the lid on the casserole and seal with the sealing dough. Transfer the casserole to the oven. Bake for 2 hours.
7. Remove from the oven and let cool slightly. Crack the sealing dough to open the lid. Carefully remove the chicken onto 4 large dinner plates. Divide the garlic and cooking juices and serve.
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