Creamy Garlic Roast Chicken
Serving Size : 4 Preparation Time : 0:30
Categories : Main Meal Cuisine: "French Style"
1 1.5kg free range chicken
3 heads garlic
2 shallots -- finely chopped
180 mls white wine
250 mls good chicken stock
125 mls cream
75 grams butter
45 grams flour
olive oil
Cut two of the heads of garlic in half and place in cavity of chicken. Push about 30 grams of butter under the skin of the chicken breast. Preheat oven to 180oC
Heat the olive oil in a roasting tin and sauté the shallots until soft.
Add the chicken and turn in the oil until browned. Break up the other head of garlic and add to roasting tin, do not peel.
Over with foil and put into preheated oven and roast until cooked through and the juices run clear when pierced with a fork.
Remove to a hot dish and cover with foil while finishing the sauce.
Pour off the fat from the roasting tin, remove the roasted garlic and squeeze flesh out, return to the tin with the wine and boil scraping up cooking juices. Add the stock and reduce a little, add the cream and blend remaining butter with the flour. Add to pan and simmer for a minute or two until the sauce has thickened slightly.
Carve chicken, adding any extra juices to the sauce.
Start to Finish: 2:00
Source: sylv@nicebites.com
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