This may seem extreme but this classic French dish is a great way to celebrate fresh garlic at its best. All garlic softens in taste with long cooking and this is a favourite recipe of garlic aficionados.
Serves 4
1. Cut a medium-sized chicken into eight pieces and season these well with salt and pepper.
2. Melt 1 tablespoon of butter and 2 tablespoons of olive oil in a heavy based pan. Brown the chicken pieces, skin side down to start, turning them to get a even colour. Do this in batches to keep the heat up in the pan.
3. Reduce the heat and tuck 40 peeled garlic cloves under the chicken to make a layer on the base of the pan. Shake the pan so the garlic becomes lightly browned.