When Tita Bettina invited us over for lunch at their home, she prepared this really delicious Iberian Chicken which we all liked. So I asked her for the recipe so I could share it at Heart2Heart.
This is also for Eds and Keena who tried my cook’s version of Tita Bettina’s Iberian chicken and liked it too.
Thanks Tita for sharing your recipe. It is tried and tested and many enjoyed it. I like it and others enjoy it since it does not have a very strong taste….a milder version of Iberian Chicken.
2 Whole Chicken deboned
1 whole head of garlic (chopped finely)
1 cup of dry white wine
1 ½ cups of Virgin Olive Oil
1 tbsp Seasalt
1 Tbsp cracked pepper corn
5 sprigs of fresh rosemary
4 sprigs of fresh thyme
10 pieces of laurel leaves
1. Debone chicken
2. Season with salt ,pepper , chopped garlic and laurel leaves
3. Marinade overnight with wine, olive oil, rosemary and thyme
4. Lay on a bed of leeks and celery
5. Bake at 350 degrees Farenheit for one hour
Best serves with Pasta Aio/Oio