This is a Tom Kine recipe from rural France. Don’t be put off by the quantity of garlic – when roasted, it becomes very sweet and loses it’s pungency. A great way to eat – just roll up your sleeves and dig in! This dish can be made with a whole chicken in much the same way, but you will need more wine and stock and will have to cook the meat for longer.
2 tablespoons olive oil
Chicken thighs, drumsticks and chicken breasts, skin on (enough for four people)
20 garlic cloves, unpeeled
1 glass dry white wine
Zest of 2 lemons, juice of 1 lemon
Sprig of thyme
2 bay leaves
Sea salt and freshly ground black pepper
17 fl oz chicken stock
1 French baguette
20 flat parsley leaves
Heat a heavy-bottomed casserole pan over a medium-high heat. Add the olive oil and the chicken pieces, skin-side down, to cover the bottom of the pan. If the chicken won’t fit in one layer, you will have to cook it in two batches. Cook for about 4 minutes on each side until golden brown.
Add the garlic cloves. Tip off any excess oil, add the wine to the pan and cook for 2 minutes until reduced.
Add the lemon zest and juice, thyme and bay leaves. Season well with salt and pepper. Add the stock. Cover the pan with a lid and turn down the heat. Gently simmer for 20 minutes.
After this time, check to see that the chicken is cooked by inserting a small sharp knife into the chicken flesh, just by the bone. If the juice runs clear then the meat is done. If the juice is still pink then cook for a little more time.
Check the seasoning and adjust accordingly with salt and pepper. Transfer to a serving dish. Roughly chop the parsley and scatter over the top.
Cut the French bread into slices and toast them.
Place the slices of toast in a bowl alongside the chicken. Let each person squeeze the soft garlic out of its papery skin on to the pieces of toast, which can then be used to soak up the juice.