Summary

Ingredients

• 1 poulard (.5-2 kg)
• 7 tablespoon olive oil
• Salt and pepper, pepper
• 1 lemon (s), untreated
• 0.5 ½ bunch thyme
• 2 tablespoon port wine, white
• 50 ml white wine
• 4 tablespoon lemon juice
• 3 bulbs garlic yes bulbs!

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Instructions

1. Divide the chicken into approx. 8 pieces, wash, dry and season with salt and pepper.
2. Grease a flat casserole with 1 tablespoon of oil and add the meat, sprinkle with grated lemon zest and thyme leaves. Mix the remaining oil with port wine, white wine and lemon juice, pour over it and add the garlic cloves unpeeled.
3. Cover and braise in the preheated oven at 175 degrees for about 50 minutes. Then brown at 225 degrees uncovered for about 15 minutes.
4. To eat, squeeze the garlic cloves out of the skin and add garlic puree and gravy with baguette.