Garlic Chicken with Herbes de Provence

• Milk free
• Diabetic (low sugar)

Preparation time :	10 minutes, plus 1 hour marinating
Cooking time :	3 hours 25 minutes
Total time :	4 hours 35 minutes

Serves: 6

Ingredients

15g pack fresh tarragon, chopped
3 tbsp extra virgin olive oil
½ bulb of garlic cloves
6 Waitrose Fresh Organic British Free Range Chicken Legs
2 tbsp dry white wine
6 bay leaves
15g pack fresh rosemary
15g pack fresh thyme
300ml chicken stock

Method

1. In a pestle and mortar, pound the tarragon with ¼ teaspoon salt, ¼ teaspoon black pepper, 1 tablespoon oil and 3 cloves garlic into a paste.
2. Make a little pocket under the skin at the top of each chicken thigh and stuff 1 teaspoon of the tarragon mixture into it. Spread the rest over the legs.
3. Place the chicken pieces in a plastic food bag with the wine and remaining garlic, thickly sliced, and expel as much air from the bag as possible. Marinate in the fridge for about an hour. Then remove the chicken and pat dry on kitchen paper. Strain the marinade and reserve the garlic, but discard the wine. Preheat the oven to 180°C, gas mark 4.
4. In a large flameproof casserole, heat the remaining olive oil over a medium-high heat and fry the chicken legs skin-side down in 2 batches until the skin is golden brown. Remove and set aside.
5. Allow the pan to cool down, then place the herbs and reserved garlic in the casserole. Add the chicken pieces, skin-side up, then pour in the stock.
6. Cover with greaseproof paper. Place in the oven, then immediately turn the temperature down to 140°C, gas mark 1. Cook for 1 hour 30 minutes, or until the chicken is cooked through and there is no pink meat. Serve the casserole, minus the herb sprigs, with the mixed bean and rocket salad.