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.

Serves 4

1 small free range chicken (1.2 – 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

Heat 1 tablespoon of olive oil in a large heavy based casserole dish, cook the onions and celery until just beginning to soften, add half the fresh herbs. Lay 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.
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, season with salt and pepper. Cover the casserole dish and place in a preheated oven 180°C Gas 4 for 1 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.

Thanks to The Really Garlicky Company