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6
Medium
2 hr 30
By Joanne Harris and Fran Warde
Published 2002
Garlic and rosemary give this dish, Poulet à l’ Ail, a lovely Provençal flavour, filling your kitchen with the aromas of summer holidays all year round.
Break the garlic cloves away from the bulbs, place in a small saucepan, cover with water and simmer gently with a lid on for 30 minutes. Leave to cool in the water. Drain the garlic cloves but don’t throw the water away.
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