- 1 [2-pound / 1 kg] chicken
- 2 teaspoons [10 mL] oil
- 2 unpeeled garlic heads
- 2 cups [500 mL] white wine
- 3 1/4 ounces [109,5 mL] heavy cream
- Herbs de Provence, to taste
- Pepper, to taste
- Water
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- Preheat oven to 400°F [200°C].
- Sprinkle inside of chicken with herbs de Provence and pepper.
- Cut small slits into chicken skin so that fat can flow out.
- Using a pastry brush, brush oil over chicken.
- Transfer chicken over a wire rack, into a roasting pan.
- Roast chicken into preheated oven, for 20 minutes.
- Throw away melted cooking fat; arrange garlic heads on sides of chicken and transfer back into oven.
- Scraping bottom of roasting pan, pour in white wine as soon as garlic heads start to brown..
- Pepper.
- If needed, pour in a little water and sprinkle chicken with cooking juices from time to time.
- Just before serving, pour cooking juices into a casserole over medium-high heat.
- Peel then mix garlic cloves into cooking juices.
- Stirring, pour in cream; remove from heat as soon as mixture starts to boil.
- Cut chicken into 4 parts [2 breast halves with wings and 2 chicken thighs and legs].
- Serve chicken pieces along with sauce, into a sauceboatt.
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