Chicken "40 cloves of garlic" quick, easy and amazing delicious! Classic Provencal cuisine.

"Website" in a hurry to provide extremely easy but very delicious recipe of baked chicken. Trust me, it's something!





Chicken "40 garlic cloves" (Poulet au 40 gousses d'ail) is a classic dish of Provencal cuisine, which over time has acquired many variations. One thing remains unchanged: 40 cloves of garlic, which fill the very bird, the kitchen and adjacent territory can not be delicious fragrance!





Baked chicken with hasnocontent

• 1 chicken weighing about 1.5 kg
• 40 cloves of garlic (3-4 garlic cloves)
• 1 tbsp. dry white wine
• 1 tbsp. l. dried Provencal herbs
• 50 g butter
• salt and ground black pepper to taste

Cooking

1. Preheat oven to 180 degrees. The prepared chicken RUB with salt and pepper inside and out.
2. In the baking pan with a thick bottom or roaster heat up butter and lightly sauté it peeled garlic.
3. Put in the form of the bird directly on the prepared garlic, sprinkle herbs de Provence, pour in the wine. Don't forget to pre-tie the chicken legs!
   
   
   
4. Send the chicken to bake for 1 hour, do not forget to cover with a lid or foil. Then take off the cover, fields carcass separated juice and cook another 30 minutes or until Golden brown.

By the way, the garlic after baking in any case, don't throw it away! It softens and mingling with the juice, chicken, wine and the aroma of herbs, turns into a delectable sauce that is well apply to grancem or meat. Next time, perhaps, all 60 teeth add!

Invite your friends for a treat in the French style, I'm sure they will ask for the recipe!

The author

Marina Artemova Loves to photograph the beauty of nature, enjoys handmade. Son Vanya had taught the mother to cope with any household tasks effortlessly: Marina knows how to get the most stubborn stains and to clean the house in minutes. Interested in the most acute, various life issues, never remain aloof from what actually matters! Favorite book Marina — "gone with the wind" by M. Mitchell.