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


Fresh spring herbs and all of 40 cloves of sweet new-season’s garlic go into this traditional French chicken stew

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.

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