Thomasina Miers’ recipe for Provençal chicken casserole with new-season’s garlic

When I started cooking at an early age, I had to make do with some pretty antiquated cookbooks from my mother’s limited collection. This dish was in a recipe anthology and caught my attention; I have cooked and updated it many times over the years, but it is always dreamy, particularly at this time of year, when garlic is so young and sweet. The chicken comes out of the pot all golden and tender with an intoxicating scent of garlic and herbs floating through the air. If you invest in a good chicken, the bones will make a killer stock. Serve with plenty of crusty bread and a green salad.

Provençal chicken casserole with new-season’s garlic

Prep 10 min
Cook 2 hr 30 min
Serves 4-6

1 medium-size free-range chicken
Salt and pepper
30g butter
80ml olive oil
40 unpeeled garlic cloves
3 carrots, roughly chopped
1 leek, washed and sliced
1 large fennel bulb, trimmed and cut into about 8 wedges
1 small bunch each thyme, rosemary and tarragon
½ lemon
3 bay leaves
1 glass medium-bodied dry white wine
125g flour, mixed with 10 tbsp water to make a thick paste

Generously season the chicken inside and out, and put a large casserole on a high heat. When the pan is smoking hot, add the butter and a splosh of olive oil, then brown the chicken on all sides. Lift the chicken out of the the pan and set aside.

Heat the oven to 160C (140C fan)/350F/gas 4. Put four tablespoons of oil in the hot casserole pot, add the garlic, carrots, leek and fennel, and cook, stirring occasionally, for eight to 10 minutes, to soften the veg and gently brown the garlic and carrots.

Push most of the thyme, rosemary and tarragon inside the cavity of the chicken, along with the lemon half, then nestle the bird among the vegetables. Scatter over the remaining thyme, rosemary and tarragon, add the bay leaf, then pour in the wine.

Roughly divide the flour and water paste into four and roll these into lengths. Place the paste around the rim of the baking dish, the press the lid on to seal. Bake for two hours.

Break the flour paste seal, wipe clean the edges of the dish and take to the table with a board, a carving knife, a plate of crusty bread and a green salad.