A Provencal way with chicken from Richard Olney’s ” Simple French Food”.
Ingredients
- 4 lb free range chicken cut into eight pieces
- 4 heads garlic seperated but not peeled
- 6 tbsps olive oil
- sea salt & black pepper
- 1 tsp herbes de provence
- 1 fresh bay leaf
- parsley
- flour for a dough
Servings:
Instructions
- Place the chicken and garlic cloves in a casserole dish. Pour over the olive oil and use your hands to smear it all over the chicken and garlic.
- Season with salt and pepper and the herbes de provence. Tuck in the bay leaf and parsley.
- Make a dough with the flour, water and a little oil. Roll into a long thin sausage. Moisten the inside rim of the casserole with a little water and press the dough all the way round. Clamp the lid firmly in place.
- Cook in a preheated oven at 180 C Gas 4 for 1 hour and 45 minutes. Break the seal at the table.
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