POULET MISTRAL - GARLIC CHICKEN

This chicken it's just mouth-watering delicious. It uses only a few ingredients, it is easy to cook and with the rosemary and lemon potatoes, you cannot ask for a better meal. It is a traditional recipe from the region of Provence, in southern France. From the cookbook 'Bistro'.

INGREDIENTS
1 whole chicken 1.5 to2 kg, cut into 8 serving pieces (see video below) and at room temperature
2 Tbsp extra virgin olive oil
15 g butter
salt and freshly ground pepper
About 3-4 heads of garlic (40 large cloves)
1 cup dry white wine
1 cup chicken stock

For the potatoes
1 kg potatoes, washed and cut into small cubes
3 branches fresh rosemary
Juice of 1 lemon
olive oil
salt

METHOD:
Preheat the oven to 180C fan forced.
Cut the chicken into eight pieces, see the video below for an easy way to do it with scissors.

Heat the oil and butter in a large pan suitable to go in the oven.
Season the chicken liberally with salt and pepper. When the fats are hot but not smoking, add the chicken pieces.

Cook on one side until the skin turns an even, golden brown, about 5 minutes. Carefully regulate the heat to avoid scorching the skin. Turn the pieces and brown them on the other side, for an additional 5 minutes. Work in batches if necessary.

Remove the chicken pieces from the pan and keep them warm. Reduce the heat to medium and add the garlic cloves. Sauté until the garlic is lightly brown, about 10 minutes.

Slowly pour in the wine and the stock and scrape up any browned bits from the bottom of the pan. (Unfortunately I didn't have enough garlic today, but it still tasted great!)

Bring to the boil and let it reduce slightly for about 2 minutes.

Add the chicken and any juices to the pan.

Bring to the boil, cover with a lid and put in the oven for about 30 - 45 minutes.

Put the potatoes on an oven tray, sprinkle with salt, add the rosemary and mix well.
Add the olive oil and the lemon and cook in the oven until brown and tender, about 30-45 minutes.

Check the chicken half way and turn over. Cook until the juices run clear when a thigh is pricked.

Check the potatoes.

Serve the chicken with the garlic and pan juices with the potatoes.

Serves 4

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