Recipe Courtesy Tony de Luca, Hillebrand Estates Winery Restaurant, Niagara on the Lake, Ontario.
ingredients
Sealing Dough
Chicken
directions
Add the water, flour, salt and olive oil in a bowl. Stir to form a paste. Use the dough on the casserole to seal.
Preheat the oven to 375 degrees F.
Season the chicken with salt and pepper. Heat the olive oil in a large skillet over medium heat. Carefully add the chicken pieces. Cook the chicken until golden brown on all sides. Remove chicken from the oil onto a kitchen towel to absorb excess fat. Discard the oil.
Place the seared chicken pieces in a casserole (one with a tight fitting lid) that holds the chicken pieces snuggly. Add the rosemary, thyme, bay leaves, wine and garlic. Place the lid on the casserole and seal with the sealing dough. Transfer the casserole to the oven. Bake for 2 hours.
Remove from the oven and let cool slightly. Crack the sealing dough to open the lid. Carefully remove the chicken onto 4 large dinner plates. Divide the garlic and cooking juices and serve.