40-clove garlic roast chicken
8 organic or free range chicken thighs (bone in, skin on) salt and pepper to taste 2 tablespoons butter 40 cloves garlic, peeled 1½ cups chicken stock 1 tablespoon dried thyme 2 tablespoons cake flour 2 tablespoons milk Season the chicken with salt and pepper to taste. Melt the butter in a heavy-based pan over medium to high heat. Add the chicken pieces skin side down and fry for 2 to 3 minutes, then turn and brown the other side. Remove chicken pieces and set aside. Fry the cloves of garlic in the same pan over medium heat for about five minutes until golden brown. Add the chicken stock and bring to a boil. Place the chicken back in the pan and sprinkle with thyme. Cover, reduce heat and let simmer for 25 to 30 minutes until the chicken is cooked through. Remove the chicken from the pan and arrange on a serving platter. In a small bowl, mix together the flour and milk, then stir this mixture into the reserved pan juices.
takes centre stage in a T-shirt from Cotton On Kids, and jacket from Mr Price. The shorts are from Stuttafords and the tasselled boots are from Keedo.