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Ingredients
10 heads of garlic, separated into cloves
1 whole chicken
½ bunch of tarragon
500 ml white wine
6 Dutch cream potatoes, peeled and chopped into quarters
Method
Take the tarragon leaves and stuff them under the chicken skin then place the chicken into a large casserole pot (I used a camp oven over an open fire)
Pour in the wine until the chicken is just covered.
Add the potatoes and garlic cloves, cover with a lid and slow roast for 3-4 hours then serve.
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