3 Garlic cloves, crushed and finely chopped.
A mixed handful of chopped fresh chives, parsley and tarragon.
A small handful of fresh thyme leaves.
300g of cream cheese.
8 chicken breast quarters, on the bone.
Olive oil.
3 teaspoons of coriander seeds, crushed.
200 ml of white wine (Chardonnay did it for me – and I drank the rest)
600ml of double cream.
Mix the garlic, herbs and cream cheese together.
Shove a good lump under the skin, down towards the wings.
Oil and season the chicken, and spread the coriander seeds evenly over the skin.
Preheat the oven to 200 degrees.
Pu the chicken pieces in the oven, skin side down, for 20 – 25 minutes.
Turn and cook for another 25 minutes until golden brown and the juices run clear – stick a sharp knife into the thickest part and make sure the juices run clear. If you’re happy the meat is cooked take them out of the oven and leave in a warm place for 15-20 mins to rest.
Just before you serve, put the roasting tray on a high heat, add the wine and boil, and scrape all the bits off the bottom.
Add the cream and boil again. When the sauce has thickened and achieved a toffee colour remove from the heat and season. Pour over the chicken pieces.
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