Recipes

Ingredients

• 10 bulbs garlic, cloves separated and peeled
• 8 skinless, boneless chicken fillets, sliced in half
• 1 tablespoon olive oil
• 1 tablespoon white wine
• Freshly ground black pepper
• 1 onion, chopped
• 1 teaspoon olive oil
• 2 tablespoons butter
• 2 (400g) tins chopped tomatoes
• 1 tablespoon chopped fresh rosemary
• 225g spinach or plain tagliatelle

Preparation method

1. Preheat oven to 80 C / Gas mark 1/4.
2. Peel garlic and crush to release juices. In a large frying pan, sear the chicken in 1 tablespoon olive oil and white wine. Place the garlic in a lightly greased 23x33cm (9x13 in) baking dish and place seared chicken on top.
3. Sprinkle a dash of ground black pepper over the top. Cover and bake in the preheated oven for 30 to 45 minutes or until the chicken is cooked through.
4. In a medium frying pan, cook the onion in 1 teaspoon of olive oil and butter, until soft and golden.
5. Add tomatoes and rosemary, or any combination of your favourite fresh herbs to taste. Stir together and remove from heat.
6. Cook tagliatelle according to package instructions and drain.
7. Place tagliatelle in a long, shallow serving dish. Pour the onion and tomato mixture over it, then place baked garlic chicken pieces on top with some or all of the garlic.
8. Garnish with a sprinkling of fresh parsley.