zoom
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Garlic Chicken with Herbes de Provence

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Garlic Chicken with Herbes de Provence

    • Diabetic
    • Milk Free
    • Preparation time: 10 minutes, plus 1 hour marinating
    • Cooking time: 205 minutes
    • Total time: 4 hours 35 minutes 60 minutes 60 minutes 60 minutes 60 minutes 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.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary