Instructions: Preheat the oven to 160 C/325F/gas 3.

Heat the oil gently in a large heavybased ovenproof casserole.

Place the chicken or chicken pieces in it and saute for 810 minutes turning until light golden all over.

Remove the chicken and transfer to a plate.

Place the garlic carrots and herbs in the casserole and saute them for 34 minutes turning with a spatula.

Put the chicken back in the casserole and pour over the brandy and the wine.

Allow to bubble for 34 minutes.

Sprinkle in some seasoning cover tightly and cook in the oven for 1l/2 hours.

Take the casserole to the table and lift the lid there for the full aromatic effect.

Serve the chicken with some of the garlic cloves which will have become quite creamy inside and should be squeezed out of their shells either on the chicken or on bread.

Lightly steamed crunchy French beans go perfectly with this dish also some plain boiled small potatoes for those with large appetites.

In Provence lamb is also baked with this amount of garlic underneath it. The dish is in a class by itself when the garlic used is young and fresh with pink plump juicy cloves. When the garlic is old it becomes almost acrid and rather bittertasting particularly when roasted.

The chicken can be roasted whole or cut into pieces beforehand for the sake of convenience.

Serves 4

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