Amanda Guy

Ingredients:

• 6-8 Chicken breasts
• 2 heads of garlic
• 1½ cups Red Wine
• 1 cup extra virgin olive oil
• 2 sprigs fresh thyme
• Salt and Pepper to taste

Method:

Peel 8-10 garlic cloves and roughly chop. Marinate chicken in red wine, chopped garlic and thyme. Cover and refrigerate for 2-4 hours.

Roast garlic - preheat oven to 170 degrees. Spread the remaining garlic cloves (with skins) in one layer in a small baking dish. Cover with olive oil. Sprinkle with salt and pepper and bake for 1.5 hours or until garlic is completely soft. Remove skins and puree garlic through a food processor. Reserve puree. About an hour before cooking chicken, take it out of the fridge.

Prepare low to medium Heat Beads fire. When the fire is ready, remove the chicken from marinade. Pat dry, then season with salt and pepper. Cook chicken slowly for about 30 minutes, turning frequently. Chicken should be nicely browned when cooked.

Spread garlic puree over chicken and heat in a 200 degree oven for 5 minutes. Serve chicken on a platter with oven-roasted potatoes, lemon wedges and salad!