1x 4 lb free range chicken,cut into 8
4 heads garlic cloves, seperated but unpeeled
6 tbsps olive oil
1 tsp herbes de provence
1 bay leaf
6 stalks parsley
salt & pepper
Flour for dough
Instructions...
1) Preheat the oven to 180 C, Gas 4.
2) Place the chicken and garlic cloves in a casserole dish.
Pour over the olive oil and use your hands to smear it
all over the chicken.
3) Season with salt and pepper and sprinkle over the herbs
de provence.Tuck in the parsley and bay leaf.
4) Make a dough with the flour, water and a little oil.
Roll into a long thin sausage. Moisten the inside rim of
the casserole. Press the dough sausage all the way round
and clamp the lid firmly in place.
5) Cook for 1 hour and 45 minutes. Break the dough seal at
the table.Serve the chiken with the garlic cloves and
the juices, popping the garlic cloves out of their skins
to eat.
