This recipe is not as unsociable as it sounds! In fact it’s one of the best chicken dishes I’ve ever had. The garlic cooks to a soft sweet stickiness which makes a delicious sauce. Very simple to make. There are many variations of this recipe on line but here’s mine:
Slow Cooked Chicken with 40 cloves of Garlic
1 large chicken (the best you can afford), kept whole or jointed
40 cloves of garlic (that’s about 3-4 bulbs), peeled
half a lemon, cut in two
two sprigs rosemary
few sprigs thyme
2 bay leaves
100ml white wine
50ml olive oil
100ml chicken or vegetable stock (made with a cube or powder is fine)
2 tablespoons creme fraiche.
Preheat slow cooker to High setting
Heat a large frying pan. Rub the chicken with some of the olive oil and brown all over on a high heat. Remove to the slow cooker pot.
Toss the garlic cloves in the hot pan until slightly coloured (Don’t allow to go brown as they will taste bitter.
Add the wine, stock, remaining oil, lemon and herbs and bring to boil. Pour over the chicken, cover with lid and cook on High setting for at least 3 hours (check your own model for timings). Meat must show no sign of pinkness when done or reach 75ºC if checked with a meat thermometer.
Remove chicken and keep warm. Pour sauce into a saucepan, removing the rosemary and thyme stalks the bay leaves and the lemon pieces. Reduce the sauce a little by simmering on the hob then stir in the creme fraiche.
Serve with potatoes and seasonal vegetables.
Happy Valentines Day!