1 head of garlic
1 bay leaf
Nuts for garnish (prunes, raisins, apricots and pine nuts
We soak: prunes, dried apricots, raisins and pine nuts, wine and brandy, for 3 hours before baking.
Preheat oven to 160C.
Place the chicken on a baking sheet, greased in oil and seasoned.
We add the garlic, onions cut into quarters, bay leaf, brandy, white wine and water.
Bake for 2 hours at 160C, we dipping with cooking liquid occasionally to prevent drying and go browning, if necessary we can add a little more liquid.
When the chicken is done, we remove the juices and the vegetables from the pan, grind, we go through Chinese and reserve the sauce
We again introduce the chicken in the oven, now with the garrison Deluxe, which previously had to soak, bake 10 ‘to 160C
We serve the whole chicken or fitting rooms with Deluxe and salsa.
Not all ovens are the same, we go watching cooking the chicken, if you look at it is browning too go down the oven temperature.
If the sauce is very thick we can stretch with a little chicken broth or water.
If the sauce is very clear, take her to a boil and let reduce over medium heat until the liquids evaporate and get the desired texture.