1 chicken (or part as here); 40 unpeeled garlic cloves; 1 cup dry white wine; 1 carrot; 2 celery; 3-4 tbsp olive oil; bouquet garni: fresh thyme, rosemary, parsley, sage; salt, black pepper
40 Garlic clove chicken
If the chicken isn’t whole drizzle the chicken pieces with oil and season it well. Place the chicken in a cast iron or ceramic casserole dish on top of a layer of the garlic, vegetables and herbs. Add the wine and cover it with a lid. Bring it to the boil and cook it on a low heat in an oven set to 180°C (356F) for 1 ¼ hours. Remove the chicken from the dish and keep it warm. Remove the vegetables and bouquet garni leaving just the garlic. Crush half of the garlic with a fork or potato masher and push the mash through a sieve together with the sauce. Reduce the sauce that you get from this until it thickens or thicken it with a pinch of nutmeg. Add some salt and pepper. Place the chicken on plates and pour over the sauce. Serve with toast.