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This is a classic French recipe that uses a ton of garlic. It will perfume the house while it is being cooked and the garlic will acquire a soft taste and will become sweeter.
Preparation time: 15 minutes
Cooking time: 1 hour and 50 minutes approximately
Makes: 6 servings
Ingredients
2 kilograms of cleaned chicken
2 tablespoons of olive oil
40 garlic teeth, whole, unpeeled
8 peeled scallions, peeled
150 ml of dry white wine
4 stems of thyme
1 lemon, sliced in half
½ kilogram of baby carrots
Sea salt and pepper
Preparation
- Dry the chicken completely and season it both inside and out with salt and pepper. Use a big pot that can be put inside the oven, heat up the oil and brown the chicken on both sides.
- Take the chicken out of the pot and add in the garlic and scallions together. Sautee them for 5 to 7 minutes over high heat, stirring constantly. Slowly pour the white wine over the garlic and scallions and mix it all in well. Put the chicken back into the pot and sprinkle the thyme and salt to the taste. Squeeze the lemon in and cover the pot.
- Preheat the oven to 190 degrees C. and put the casserole in the oven for 1 hour. Then add in the carrots and cook it for another 30 minutes. Take the top off and place the casserole in the oven again for another 10 to 15 minutes until the chicken skin is crunchy.
- Cut the chicken and serve it with the juice that has been released during cooking, the creamy garlic and the roasted carrots.
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