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1
Preheat the oven to 160 degrees celcius.
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2
Separate the garlic into cloves, but do not peel them.
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3
Remove excess fat from chicken cavity and neck and discard.
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4
Cut the lemon in half and squeeze the juice from one half.
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5
Rub the chicken all over with the lemon juice and place 1/2 the lemon into the cavity of the chicken.
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6
Season the chicken inside and out and put a sprig of tarragon in the cavity.
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7
Heat the butter and oil in a large flameproof casserole dish and brown the chicken on all sides over a moderate heat.
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8
Pour the brandy and ignite.
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9
When the flames die down, tuck the garlic cloves around and under the chicken and pour over the wine.
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10
Cover the casserole and cook in the oven for about 80-90 minutes.
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11
You can serve the chicken as is with the clear juices and garlic cloves, or make a wonderful creamy garlic sauce.
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12
This is made by pushing the cooked garlic through a sieve over a bowl, get all the pulp from the garlic and mix in with the juice from the chicken -- discarding the garlic skins and lemon pieces.
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13
This chicken is best served with potato and root vegetables with the creamy garlic sauce poured over the top.
