Thirty-Garlic-Clove Chicken Casserole

I know thirty cloves of garlic might seem excessive, but once you taste this you will understand. Plus the health benefits from the garlic alone are worth it. This is a fantastic casserole to make if you are feeling under the weather.

Ingredients

4 chicken legs

Olive oil

2 medium red onions

2 tablespoons plain flour

200ml dry white wine

200ml chicken stock

2 teaspoons Dijon mustard

Sea salt and black pepper to season

3 bulbs of garlic

A small bunch of thyme

Method

• Preheat the oven to 200ºC.

• Divide the chicken legs into two pieces by cutting between the thigh and drumstick with a sharp, heavy knife. Get a large frying pan nice and hot and heat some oil. Brown the chicken in batches, adding it to a large casserole dish when browned.

• Add a little more oil to the pan and heat again, peel and quarter the red onions and fry in the pan until slightly coloured all over, add in the flour and gradually stir in the wine and stock until smooth. Add the mustard and season with salt and pepper. Allow this sauce to simmer for 5 minutes.

• Break up the garlic bulbs, count out thirty cloves and add them to the casserole dish – there is no need to peel them. Add in the thyme, then pour the sauce carefully over the chicken in the casserole dish.

• Place in the oven with the lid on and cook for 1½ hours.

• Serve with some creamy mashed potatoes for the ultimate ‘feel good’ meal.