Chicken with 40 cloves of garlic and artichokes
We never tire of this southern French classic and its innumerable variations.
Ingredients
- 1 chicken
- 6 medium artichokes and/or 1 fennel bulb
- 40 cloves garlic, skin-on
- 2 Tbsp Herbes de Provence
- 2 tsp fennel seed
- 1 tsp black pepper
- 1 tsp salt
- 1 lemon
- 6 Tbsp olive oil
- 1 glass white wine
- 1 hint nutmeg
- 1 cubes tomato, diced
- ½ cup parsley, chopped
Method
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1
Preheat oven to 325°F. Wash chicken in cold water. Dry thoroughly with a paper towel. Chop into 8 pieces. Place in a bowl.
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2
Remove tough leaves from artichokes. Halve them and remove choke with a small spoon. Rinse in cold water and place in the bowl with the chicken. Add garlic, herbs, spices and salt to the bowl. Remove zest from lemon with a peeler and place in the bowl. Add half the lemon juice. Add 4 tablespoons of olive oil and stir well.
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3
Spread chicken pieces and vegetables on a baking tray, spaced to they do not touch. Roast for around 1½ hours.
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4
Remove baking tray from oven. Place chicken and vegetables on a plate. Put baking tray on the stove over medium heat. Add wine, nutmeg, remaining lemon juice and diced tomatoes. Deglaze the pan by scraping it with a spatula and reducing the juice a little.
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5
Pour the sauce over the chicken and garnish with chopped parsley.
A variation of the Chicken Roasted with Citrus and Turkish Spices from The Spice Trekkers Cook at Home
