The chicken with 40 cloves of garlic is one of those rustic traditional dishes that are a pleasure to make and eat. Forty is just an approximative figure, as in Alibaba and the forty thieves, but there is indeed a lot of garlic in it. You do not peel the garlic but let it cook in oil so that you get a puree that can be spread out on bread. I decided to make a variation and added cubes of raw celery and sweet potato to the garlic in the oil and it was delicious.
- One chicken
- Three heads of garlic
- One sweet potato
- Half a celery root
- Some mixed herbs like bay leaf, thyme, marjoram
- A quarter of a litre of olive oil
- Flour, water, pepper
- Coarse bread
- Cut the celery and sweet potato in small cubes.
- Separate the cloves of garlic from the heads, do not peel.
- Put the oil in a pan, add the garlic and heat.
- Wash the herbs and put inside the chicken.
- Prepare the flour and water into a paste.
- Put the vegetables in a Dutch oven or other implement that can be closed.
- Pour the oil and garlic over the vegetables.
- Put the chicken on top, add some pepper.
- Close the pot or Dutch oven and seal with the flour paste
- Put in oven at 200°C and cook for a small hour.
- Remove from oven, present dish on the table and remove lid; the trapped aromas will escape and hopefully please the noses of the diners.
- Cut up the chicken and serve the vegetables with a slotted spoon.
- Squeeze the garlic out on pieces of bread.
- Keep the garlicky olive oil for later use.