Chicken with 40 cloves of garlic

Although its origins are shady (some sources even contend that it originated in America), chicken with 40 cloves of garlic is generally thought to hail from that sunny, southern region of France Dumas spoke of so fondly. You will need about 3 bulbs of garlic to get 40 cloves. Don't be put off by the quantity – when roasted, the garlic develops a creamy texture and sweet flavour.

Ingredients 

•  6 sprigs thyme
•  40 cloves garlic, unpeeled
•  2 stalks celery, roughly chopped
•  1 carrot, roughly chopped
•  1 onion, roughly chopped
•  1.5kg chicken, rinsed and patted dry with paper towel
•  60ml (1/4 cup) extra virgin olive oil
•  180ml (3/4 cup) chicken stock
•  180ml (3/4 cup) dry white wine
•  Boiled chat potatoes tossed with parsley, and green beans, to serve

Method 

Step 1
Preheat oven to 200C. Place 2 sprigs thyme, 3 cloves garlic and one-quarter each of the celery, carrot and onion inside the cavity of the chicken. Using kitchen string, tie the legs together, then rub chicken all over with 1 tablespoon oil. Season with salt and pepper.
Step 2
Scatter the remaining celery, carrot, onion, thyme and garlic over the base of a small roasting pan, drizzle with remaining 2 tablespoons oil and toss to coat. Place chicken on top, breast-side up, and pour stock and wine into the pan. Roast for 25 minutes, then reduce heat to 180C and roast for a further hour or until the juices of the chicken run clear when the thickest part of the thigh is pierced with a skewer.
Step 3
Transfer the chicken to a plate, cover loosely with foil and rest for 10 minutes. Using a pair of tongs, remove garlic from pan and set aside. Strain pan juices through a fine sieve into a small saucepan, discarding solids. Using a ladle, skim excess fat from the top, then bring juices to a boil over medium heat and cook for 3 minutes or until slightly reduced.
Step 4
Carve chicken and serve with roasted garlic, boiled potatoes, green beans and pan juices.


Nutrition

Energy 3423kJ	Fat saturated 14.00g
Fat Total 54.00g	Carbohydrate sugars 1.00g
Carbohydrate Total 4.00g	Dietary Fibre 6.00g
Protein 72.00g	Cholesterol 278.00mg
Sodium 408.38mg

All nutrition values are per serve.

Notes

* Squeeze out the roasted cloves and combine them with the chicken and pan juices.
* Don't throw away leftover roasted garlic. For a delicious snack, spread it on toast and top with sliced tomatoes or cheese.
And to drink... 2006 E. Guigal Cotes du Rhone, $20


Source:

http://www.taste.com.au/recipes/26735/chicken+with+40+cloves+of+garlic?ref=collections,french-recipes