Really Garlicky Chicken by the Really Garlicky Company
The Really Garlicky Company, based just outside Nairn, are Scotland’s only garlic growers. The Allingham family have been growing garlic for the past 17 years, where they originally diversified their seed potato business to offer something new to Scottish foodies.
Priding themselves in producing flavourful, large, juicy bulbs, they now produce a range of garlicky products, including aioli, garlic ciabatta, garlic butter and various chutneys and condiments.
After a good harvest they are now re-launching their garlic bulbs into specialist food shops nationwide. Find them in your local Waitrose, Farm Shop or Deli. Or visit their website www.reallygarlicky.co.uk
This dish is traditionally known as Chicken with Forty Cloves of Garlic. Cooked in this way the garlic becomes mild and sweet, with a buttery smooth texture.
Ingredients: Serves 4
1 small free range chicken
(1.2kg-1.3kg)
40 cloves of Really Garlicky garlic
150ml (5fl oz) dry white wine
4 tbsp extra virgin olive oil
1 onion, chopped
1 stick celery, chopped
3 tbsp mixed fresh herbs, chopped (eg. flat leaf parsley, tarragon, chervil, thyme, basil)
1 lemon
Salt and freshly ground black pepper
Method
1 Pre-heat the oven to 180˚C/Gas 4.
2 Heat one tablespoon of olive oil in a large heavy based casserole dish, cook the onions and celery until just beginning to soften, then add half the fresh herbs. Lay the chicken onto the herby mixture and scatter the garlic cloves around the chicken, don’t worry about peeling 40 cloves, part of the fun of eating this dish is squishing the juicy cloves from the skins as you are eating.
3 Pare the rind from the lemon using a potato peeler and squeeze the juice over the chicken, pour in the white wine and the rest of the olive oil. Scatter on the rest of the fresh herbs, then season with salt and pepper. Cover the casserole dish and place
in the oven for one hour. Uncover and cook for a further 20 minutes to brown the chicken. Serve with creamy mashed potatoes with the garlicky juices poured over the top.
In association with Taste Communications.
www.tastecommunications.co.uk
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