Tuesday, 13 February 2007

Chicken with 40 cloves of garlic

I was meant to be cooking a recipe from Nigel Slater's "Real Food" tonight but popped in to Waitrose on the way home and picked up the latest copy of "Food Illustrated" (only because it was free to me as a John Lewis card holder!). I flicked through it whilst waiting in the queue and came across this recipe - we've all been suffering with malingering colds recently and as garlic is such a good immune system booster I thought I'd give it a bash. Shame about the after effects of so much garlic, especially as it's Valentine's Day tomorrow.....

8 chicken joints (thighs, drumsticks or breasts)
2 red onions, sliced into wedges
2 red peppers, deseeded and sliced
2 bulbs of garlic, unpeeled but divided into individual cloves
1 lemon, cut into wedges
3 sprigs of fresh thyme, leaves only
4 tbsp olive oil
150 ml dry white wine

Preheat the oven to 190 degrees
Place the chicken pieces in a large roasting dish. Scatter the onions, peppers, garlic, lemon wedges and thyme. Drizzle over half the oil and season. Cover with foil and bake in the oven for 30 mins
Remove the foil and return to the oven for a further 30 mins
Pour the wine into the pan, trying not to wet the chicken skin and drizzle the skin with the remaining oil. Cook for a further 15 mins.

We served this with couscous and there isn't a morsel left! I'll be doing this regularly...


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