Creamy Garlic Chicken Casserole Recipe

Cut the chicken into 6 or 8 pieces (or have it cut by the butcher). Keep the carcass to make homemade broth with a carrot, an onion or leek greens, and a bouquet garni.

Preheat the oven to 210° (thermostat 7). Remove the outer skins from the heads of garlic, cut them in half horizontally. Drizzle with oil, sprinkle with salt, wrap in aluminum foil, and bake for 45 minutes.

Meanwhile, heat 2 tablespoons of oil in a pot and brown the chicken pieces over medium heat for a good 5 minutes on each side. Add a little salt.

Peel the onions and cut them into wedges. Remove the chicken and put the onions in its place. Allow them to brown for 5 minutes, stirring.

Then add the can of tomatoes, thyme, bay leaf, chili, and return the chicken. Once it starts to simmer, cover and let it cook for 45 minutes on low heat.

Remove the garlic from the oven, open the foil, and let it cool for a moment. Squeeze the cloves to collect the pulp in a bowl by mashing it with a fork. Mix in a tablespoon of oil and a tablespoon of chopped chives. Set aside.

When the chicken is cooked, add the mustard to the sauce and mix. Let it reduce uncovered over high heat so that the sauce has a good consistency. Set the dish aside.

To finish, gently reheat before serving with pasta (tagliatelle or linguine, but conchiglioni also work well), along with the garlic purée on the side.