Ingredients
| 1 chicken |
(about 2kg) |
| 30 |
cloves garlic |
| 10 ml. |
Fair trade mixed dried herbs rosemary, thyme, savory, basil |
| 1 |
Fair trade bayleaf |
| 60 ml |
Zaytoun Palestinian FAIRTRADE olive oil |
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salt, FAIRTRADE pepper, and FAIRTRADE grated nutmeg |
| 15ml |
brandy |
| FAIRTRADE |
Sources
Spices
Wine
Olive Oil
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Method
Cut the chicken into ten (two drumsticks, 2 thighs, 2 wings, two breasts halved.
Peel the garlic of the rough outer skin, but not the final layer.
Place the herbs and garlic in the bottom of a cocotte (or a le creuset pan) and sprinkle with oil.
Place the chicken joints on top and add salt, freshly ground black pepper and a grating of nutmeg.
Cover and place over a very low heat for 2 hours.
In the good old days a little extra water might have been needed, but if your chicken has had water added by the butchers (so they can sell you the extra water at chicken prices) then no extra will be needed.
After cooking, remove from the heat, add the brandy, ignite and re-cover. Leave for a few minutes before serving.
Arrange the chicken in a serving dish garnished with buttered noodles, cover with foil and keep hot.
To make the gravy
Strain the sauce into a bowl, put the pan back on the heat and deglaze with a little hot water.
Pour the sauce back in and allow it to bubble for a few moments. Turn out into a gravy boat.
To serve
Serve with boiled
or roast potatoes and
green vegetables
or carrots.
(p.s. and a good bottle of Reisling)
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