Wednesday 7 October 2015

30 Garlic Clove-Chicken Casserole

30 Garlic Clove-Chicken Casserole

 I know 30 cloves of garlic might seem excessive but once you taste this you will understand. Plus the health benefits from garlic alone are worth it.
This is a fantastic casserole to make if you are feeling under the weather, which I am at the moment!!

30 Garlic Clove-Chicken Casserole


Serves 2
4 chicken legs
Olive oil
2 medium red onions
2 tablespoons of plain flour
200ml dry white wine
200ml chicken stock
2 teaspoons of Dijon mustard
Sea salt and black pepper
3 bulbs of garlic
A small bunch of thyme

Method
Preheat oven to 200°c
Joint the chicken legs in 2 pieces between the thigh and drumstick. Get a large pan nice and hot and heat the oil. Brown off the chicken in batches, adding them to a large casserole dish when done.
In the same pan add a little oil and reheat, peel and quarter the red onions and fry off in the pan until slightly coloured all over, add in the flour and gradually stir in the wine and stock until smooth. Add the mustard and season with salt and pepper. Allow this sauce to simmer slightly.
Break up the garlic bulbs and count out 30 cloves and add them to the casserole dish, no need to peel them. Add in the thyme and carefully pour over the sauce. Place in the oven with the lid on and cook for 1 ½ hours.

Serve with some creamy mashed potatoes for the ultimate ‘feel good’ meal.

30 Garlic Clove-Chicken Casserole

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