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CHICKEN WITH GARLIC, PINEAU DES CHARENTES & TARRAGON

Inspired by the classic chicken with forty cloves of garlic, this version combines mellow garlic, fragrant tarragon and the gentle sweetness of Pineau des Charentes. The garlic gives the sauce its creamy texture, without adding cream.

Serves 2 generously, with leftovers Preparation: +/- 20 minutes Cooking : +/-1 hour 45 min.

Ingredients

1 good-quality French free-range chicken, preferably a black-legged variety, approximately 1.5–1.8 kg
3 whole bulbs of garlic
150 ml white Pineau des Charentes
1 tbsp butter
2 tbsp olive oil
1 generous bunch of fresh tarragon, divided between the cavity and the cocotte
Salt and freshly ground black pepper
A little water, only if needed

BEFORE YOU START

Use a heavy cast-iron cocotte with a well-fitting lid, large enough to hold the chicken and garlic comfortably.

Preheat the oven to 180°C

Remove the loose outer papery layers from two garlic bulbs, leaving the bulbs intact. Trim a little off their tops to expose the cloves.

Separate the third bulb into individual cloves and peel them.

Method

Prepare the chicken

Pat the chicken dry with kitchen paper and season inside and out with salt and pepper. Place part of the tarragon bunch loosely inside the cavity.

Brown gently

Heat the butter and olive oil in the cocotte over a medium heat. Brown the chicken on all sides for approximately 10–15 minutes, turning it carefully.

Add the Pineau, garlic and tarragon

Take the cocotte briefly off the heat and pour in the Pineau des Charentes. Return to a gentle heat and loosen any golden cooking juices from the bottom.

Arrange the two whole garlic bulbs and the peeled cloves around the chicken. Tuck the remaining tarragon sprigs alongside it.

Let the oven do the work

Cover with the heavy lid and place in the oven for approximately 1 hour 30 minutes, depending on the size of the chicken.

The lid helps retain moisture and aromas; no dough seal is needed. If the cooking juices become too reduced, add a small splash of water.

Check that the thickest part of the thigh, without touching the bone, reaches 75°C for at least 30 seconds. Continue cooking if necessary.

Rest the chicken

Transfer the chicken and the two whole garlic bulbs to a warm serving dish. Cover loosely and let the chicken rest for 10–15 minutes.

Make the garlic sauce

Remove the tarragon stems from the cocotte. Mash the loose cooked garlic cloves into the cooking juices until the sauce becomes soft and creamy.

For a smoother sauce, blend briefly. If it is too thick, add a little water; if too thin, simmer uncovered until it reaches your preferred consistency. Taste and adjust the seasoning.

No cream or flour is needed.

Serve

Carve the chicken and spoon over the garlic and Pineau sauce. Serve the whole roasted garlic bulbs alongside, squeezing the soft cloves from their skins.

Lovely with baked potatoes, something green and a little bread to make the most of the sauce.