Chicken pieces in Garlic


French in Origin, but so easy to cook.

Serves 6.


chicken (about 2kg)
30 cloves
10 ml
Fair trade mixed dried herbs (rosemary, thyme, savory, basil)
Fair trade bayleaf
60 ml
Zaytoun Palestinian FAIRTRADE olive oil
salt, FAIRTRADE pepper, and FAIRTRADE grated nutmeg
15 ml


Cut the chicken into ten (two drumsticks, 2 thighs, 2 wings, two breasts halved.

Peel the garlic of the rough outer skin, but not the final layer.

Place the herbs and garlic in the bottom of a cocotte (or a le creuset pan) and sprinkle with oil.

Place the chicken joints on top and add salt, freshly ground black pepper and a grating of nutmeg.

Cover and place over a very low heat for 2 hours.

In the good old days a little extra water might have been needed, but if your chicken has had water added by the butchers (so they can sell you the extra water at chicken prices) then no extra will be needed.

After cooking, remove from the heat, add the brandy, ignite and re-cover. Leave for a few minutes before serving.

Arrange the chicken in a serving dish garnished with buttered noodles, cover with foil and keep hot.

To make the gravy

Strain the sauce into a bowl, put the pan back on the heat and deglaze with a little hot water.

Pour the sauce back in and allow it to bubble for a few moments. Turn out into a gravy boat.

To serve

Serve with boiled or roast potatoes and green vegetables or carrots.

(p.s. and a good bottle of Reisling)