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Gourmet Garlic Chicken

Serves 4


  • 125g Australian butter
  • 6 cloves garlic, crushed
  • 1 teaspoon dried tarragon leaves
  • salt and black pepper to taste
  • 2 small chickens
  • 1 cup dry white wine
  • Brazilian Rice -
  • 1/2 cup chicken liquor reserved from the base of the pan
  • 1 cup rice, boiled for 5 minutes and well drained
  • 1/2 cup Brazil nuts, sliced thinly
  • 1 green pepper, sliced into fine strips
Download Recipe (PDF)


  1. Cream butter until smooth, gradually adding garlic, tarragon leaves, salt and pepper. Starting at the neck edge, gradually loosen skin by working fingers between the skin and flesh of chicken breast as far as possible. Spread butter between this cavity with a spatula. Truss the birds with string. Place in a baking dish with wine. Bake at 180C for 1 1/4 hours, basting chickens well every 15 minutes. Remove from oven. Carefully cut in half lengthwise with poultry shears or a sharp heavy knife, taking care not to disturb the butter sauce which has formed between the breast and skin. Serve each portion on a bed of Brazilian Rice (see below) with baked tomatoes and fresh asparagus spears.
  2. Brazilian Rice - Place chicken liquor in saucepan. Heat to boiling point. Add rice. Cover and leave over very low heat for 10 minutes. Toss through nuts and pepper.


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