Garlic Chicken

Garlic Chicken

Serves Four

You will need

A lidded flameproof casserole large enough to hold the chicken comfortably - about 4.5 litres.

One Whole Chicken or 4 Chicken Portions

10g Butter

1 Dessertspoonful of Olive Oil

30 Cloves Garlic, (unpeeled), 6 Small Sprigs Rosemary

1 Heaped Tablespoon Chopped Rosemary

1/2 Bottle White Wine (Dry)

Salt and Pepper milled black pepper

For the Huff Paste

225g Plain Flour

150ml Cold Water

Method

Preheat the oven to 400F, 200C

Dry the chicken with kitchen paper and season well.

On the hob melt the butter and oil in the casserole dish and brown the chicken on all sides.

Remove chicken from the casserole dish.

Add the garlic cloves and rosemary sprigs, toss them around.

Return chicken to the casserole and sprinkle the chopped rosemary all over.

Pour in wine around chicken and gently bring to simmering point.

Meanwhile prepare the huff paste:-

Place flour in a bowl and add enough cold water to make a soft but not sticky dough.

Divide dough into four and roll each into a cylinder about 9in (23cm) long.

Position these around rim of casserole.

Press down the lid carefully to seal casserole making sure there are no gaps.

Place casserole in the oven for 90 minutes.

Now remove the lid and return to the oven a further 10 minutes.

Serving

Serve the carved chicken or chicken portions with the garlic cloves alongside.

Pour the cooking juices around it.

Compliment with creamy mashed potatoes and a selection of fresh vegetables.

As you eat squash the garlic cloves with your knife to release the creamy pulp.