THE BUTCHERS CUT
BY MUFFS OF BROMBOROUGH
CHICKEN WITH 40 CLOVES OF GARLIC
Ingredients :
• 3 whole heads of garlic about 40 cloves
• 1 large chicken 2k , cut into 8 pieces ( ask your butcher )
• Salt
• Black pepper
• Large knob of butter
• 2 tablespoons of olive oil
• 1.5 glasses white wine
• 1 tin chicken stock
• 4 sprigs of fresh thyme
• 2 tablespoons plain flour
• Double cream
Method :
• Separate the cloves and peel .
• Season the chicken liberally with salt and pepper on both sides coat the chicken with the flour . Heat the butter and oil in a large frying pan over medium heat and sauté the chicken until nicely browned and place in a large casserole dish . Take the frying pan off the heat and deglaze with the chicken stock and white wine .
• Add the garlic cloves and thyme to the chicken pour over the deglazed chicken stock and wine cover with lid and place in oven 180 o C for 90 minutes . Carefully take the casserole out of the oven check that the chicken is fully cooked .
• Add the cream and season to taste and serve .
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