It’s amazing what your body craves when you’re pregnant. For me it was coke, feta cheese and whole cooked garlic. Out of desperation for lots of cooked garlic I came up with this chicken one pot recipe. I can’t explain why, now that I have a daughter, Tunie, do I still crave whole cooked garlic?
1 whole chicken
2 heads garlic (about 20 cloves)
1 bag boiler onions, tops cut off and semi peeled
- kosher salt
- fresh ground black pepper
2 fennel seeds
2 tsp fresh chopped dill
2 tsp cilantro
2 tsp ginger
2 tsp parsley
- olive oil
6 Yukon gold potatoes, peeled and quartered
1½ cup semi dry white wine
Preheat oven to 400 degrees.
Stuff the whole chicken with a quarter of the fresh garlic cloves and as many boiler onions as you can fit.
Lay chicken belly up and generously sprinkle salt and pepper onto its skin and in its cavity. Use your hands to massage it onto the skin. Do the same with half the fennel seeds and half of all the herbs.
Place the chicken into a Dutch oven belly side down, and repeat sprinkling salt, pepper and herbs on the top of the chicken. Drizzle a little olive oil over the top of chicken.
Add your quartered potatoes around your chicken, and then add the rest of the garlic and onions. Sprinkle with a little paprika.
Pour white wine into pot so that it comes to a little less than halfway up the chicken. Cover pot and place in oven, and cook for an hour. Uncover and cook for another 30 minutes, making sure not to burn bottom of chicken. If necessary add a little more white wine. Check for doneness and remove.
Serve hot with potatoes, garlic, and onions around the chicken.