Chicken With 40 Cloves Of Garlic

• 1x 4 lb free-range chicken,cut into 8
• 4 heads garlic cloves, seperated but unpeeled
• 6 tbsp olive oil
• 1 tsp herbes de provence
• 1 bay leaf
• 6 stalks parsley
• salt & pepper
• Flour for dough

1. Preheat the oven to 180 C, Gas 4.
2. Place the chicken and garlic cloves in a casserole dish. Pour over the olive oil and use your hands to smear it all over the chicken.
3. Season with salt and pepper and sprinkle over the herbs de provence.Tuck in the parsley and bay leaf.
4. Make a dough with the flour, water and a little oil. Roll into a long thin sausage. Moisten the inside rim of the casserole. Press the dough sausage all the way round and clamp the lid firmly in place.
5. Cook for 1 hour and 45 minutes. Break the dough seal at the table.Serve the chiken with the garlic cloves and the juices, popping the garlic cloves out of their skins to eat.

chicken, garlic, olive oil, bay leaf, stalks parsley, salt, flour

Taken from www.epicurious.com/recipes/member/views/chicken-with-40-cloves-of-garlic-1217413 (may not work)