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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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A delicious, low fat, garlicky chicken. Done in a dutch oven or a roasting pan with lid, the chicken steams on top of a bed of veggies and herbs. Don't be afraid of the amount of garlic cloves, they will sweeten and become very mild. Wonderful started the day before if you rub some olive oil, thyme and sea salt on it then let it sit in the fridge over night but that is not necessary. Still great if you don't. Ingredients:
1 roasting chicken |
sea salt |
fresh ground black pepper |
40 -50 garlic cloves, unpeeled |
4 -5 carrots, cut into thick julienne |
2 -3 red onions, cut into chunks |
5 -6 new potatoes, cut in half |
1 leek, cut into sections |
2 -3 celery ribs |
10 green beans (optional or a bunch of swiss chard) |
1 pint of good dry white wine |
1 cup olive oil |
1 bunch fresh sage |
rosemary |
thyme |
parsley |
10 juniper berries (optional) |
2 tablespoons plain white flour |
Directions:
1. Preheat your oven to 350 degrees F. In your Dutch oven or cast iron pot (with lid), lay the vegetables, the garlic. Place your bird on top and pour the white wine over the chicken, then the oil.
2. Seal the lid with a mixture of flour and water, and bake for 90 minutes. When done, remove from oven and allow your pot/Ducth oven to sit still for a good fifteen minutes! Don't peak, it's all good. Serve with country crusty bread and a good, young Shiraz.
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