50 Clove Garlic Chicken

Name: 50 Clove Garlic Chicken
Total time: 90 min
Ingredients: 40 ml Olive oil; 2 kg Chicken; Sea salt and pepper, to season; 2 sticks Celery, chopped; 2 Onion, sliced; ½ bunches Thyme; 2 Bay leaf; 3 sprigs Parsley; 1 tsp Mixed herb, dried; Nutmeg, grated; 50 cloves Garlic; 125 ml Vermouth; Bread

By Andy Cooks · 90 min

Ingredients

Olive oil40 ml
Chicken2 kg
Sea salt and pepper · to season
Celery · chopped2 sticks
Onion · sliced2
Thyme½ bunches
Bay leaf2
Parsley3 sprigs
Mixed herb · dried1 tsp
Nutmeg · grated
Garlic50 cloves
Vermouth125 ml
Bread

Instructions

Preheat the oven to 170°C fan-forced (340°F).
Season the chicken pieces well with salt and pepper.
Heat the oil in a large ovenproof saucepan over medium-high heat.
Brown the chicken in batches for 6-8 minutes until well browned all over, then set aside.
Add the onion and celery to the pan and cook for 3 minutes until softened.
Stir in the thyme, bay, parsley, dried herbs and a grating of nutmeg.
Scatter half the garlic cloves over, return the chicken with its resting juices, then add the remaining garlic and pour in the vermouth.
Cover with a lid and bake for 1 hour 15 minutes.
Serve the chicken with crusty bread, squeezing the softened garlic from its skins to spread over the bread.

Summarized from Andy Cooks's video. Watch it for the details.

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