- 3 cloves garlic, minced
- 1 tsp (5 mL) salt
- 1 roasting chicken (4 to 5 lb/2 to 2.2 kg)
- 6 sprigs fresh thyme
- 6 sprigs parsley
- 2 tbsp (30 mL) olive oil
- 2 onions, sliced
- 1 bay leaf
- 1/2 cup (125 mL) dry white wine
- 1/2 cup (125 mL) chicken stock or water
- 2 tbsp (30 mL) tomato paste
- 2 tsp (10 mL) sherry vinegar
- 1/2 tsp (2 mL) smoked paprika or 1 tsp/5 mL sweet paprika
Rub half of the garlic and half of the salt all over inside cavity of chicken; stuff with half of the thyme and half of the parsley and truss with kitchen string. In Dutch oven, heat oil over medium-high heat; brown chicken and neck (if available). Remove from pot and set aside.
From pot, pour off and discard all but 2 tbsp/30 mL of the fat. Reduce heat to medium; fry onions and remaining garlic until onions are softened. Add bay leaf, wine and stock and remaining salt, thyme and parsley; bring to boil.
Return chicken, breast side down, and neck (if using) to pot and baste with pan juices; cover and braise in 350F/180C oven, basting every 15 minutes and turning chicken breast side up after 45 minutes, until juices run clear from thickest part of thigh, 75 to 90 minutes in total.
Transfer chicken and neck (if using) to warmed platter; keep warm.
Lightly pushing solids through sieve, strain pan juices through fine sieve into saucepan; skim off and discard fat. Bring to boil over medium heat; stir in tomato paste, vinegar and paprika. Reduce heat and simmer for 3 minutes. Remove bay leaf.
Carve chicken and serve sauce on side.
Makes 4 to 6 servings.