The amount of garlic in this old classic, Provencal , French
dish may seem a little excessive but the slow roasting mellows this garlicky dish
into a buttery goodness that is pleasing to the palate. To make the sauce memorable, mash some of the piece of
garlic into broth to make thicker or spread some pieces of the garlic on a nice rustic piece of bread. With little fuss to this dish, the aroma itself will warm you on chilly Winter evenings
and will surely be a memorable dish.
6 pieces of chicken ( breasts, thighs, drumsticks or wings) or one whole chicken cut up.
40 garlic cloves, skin removes, keep them whole
1 large shallot, rough chopped
1 cup chicken stock
1 cup white wine, dry
3 sprigs of thyme
2 bay leaves
2 TB Fresh chopped parsley
cracked pepper and grey sea salt
How To :
Season the chicken pieces with salt and pepper. In a dutch oven, add olive oil to coat the bottom, add the pieces of chicken skin side down unless golden brown, about 3-5 minutes. Remove and set aside. In the same dutch oven, add half of the garlic and shallot, thyme, bay leaves and cook for about 2-3 minutes until the pieces are golden. Add back the chicken pieces, top with the remaining garlic, add the wine, the chicken stock, parsley.
Cover and cook for about 2 hours in a 375 oven. In the last 15 minutes, I turn the heat up to 400 with the lid off to crisp the skin and reduce the liquid some.
Enjoy !
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