Ingredients (4 people)
1 chicken 40 cloves of garlic and at the 3 heads
3 20cl olive oil
1 celery
rosemary (1 sprig)
laurel (3 leaves)
parsley (2 sprigs)
sage (4-5
thyme leaves (5 branches)
salt and pepper
For me this was a good opportunity to use my wonderful tajine and the result was amazing ....
Salt and pepper the inside of the chicken and settle down two and three bay leaves sprigs of thyme.
Pour the oil on the bottom of tajine. Add the garlic strictly "poached", a sprig of rosemary, a bay leaf, two sprigs of parsley, two of thyme, the entire coast of celery and some folgiolina sage. Heat just a couple of minutes on medium-low heat without browning, then add the chicken and brown it slightly for 10 minutes on all sides over medium heat. Stopper with a cone and bake at 200 ° C for one hour and a half. At the end, let it sit for a few minutes.
Pour the oil on the bottom of tajine. Add the garlic strictly "poached", a sprig of rosemary, a bay leaf, two sprigs of parsley, two of thyme, the entire coast of celery and some folgiolina sage. Heat just a couple of minutes on medium-low heat without browning, then add the chicken and brown it slightly for 10 minutes on all sides over medium heat. Stopper with a cone and bake at 200 ° C for one hour and a half. At the end, let it sit for a few minutes.
To use all quell'aglio, you can drain off the cloves of garlic, squeeze them in order to recover the soft flesh, and smash it with little cooking oil and a few drops of water. Finally, serve the cream of garlic crostini with toasted bread.
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