Ingredients:
1 large chicken
salt
fresh ground pepper
1 bay leaves
2 tablespoons olive oil
40 cloves garlic, unpeeled
4 fresh rosemary ( you can also use thyme,sage or parsely)
2 celery ribs, chopped
2 red peppers, chopped ( capsicums)
1/2 cup white wine
1 cup chicken stock
2 tablespoons flour
1 tablespoon water
4 slices bread
Directions:
Remove the fat from just inside cavity, and rub chicken with a little salt.
Pop bay leaf inside.
Heat oil in large casserole dish, add garlic, herbs, celery, red pepper and freshly ground pepper, cook for 5 minutes.
Add wine and chicken stock, bring to boil and simmer for 3 minutes.
Add chicken, turning to coat in sauce, cover with a tight fitting lid, and seal edges with a flour and water paste.
Bake at 180C (350F) for 1 hour.
Break seal and transfer to a warm platter.
Grill bread, and serve with chicken so that garlic can be squeezed onto toast and dipped into the juices.
Servings: 4
Time preparation: 20 min.
Time total: 90 min.