Ingredients

 

• 1 whole chicken, cut into 8 pieces

• 3 tablespoon canola oil

• 2 tablespoons chopped shallots

• 2 tablespoons salt

• 1 tablespoon pepper

• 1 tablespoon parsley

• 3 thyme sprigs

• 1 Elephant garlic head

• 1 teaspoon garlic, chopped

• 1 bay leaf

• 2 tablespoons parsley

• 2 tablespoons curry powder

• 1 teaspoon peppercorn

• 1 tablespoon butter

• 1/3 cup goat milk, coconut milk, chicken stock

• ½ diced green apple

 

DIRECTIONS: 

 

Place 3 tablespoons of oil into a cast iron skillet under a high flame and add the chopped shallots. When the shallots are starting to turn color start searing your seasoned chicken pieces with salt, pepper and parsley. While chicken is searing, add elephant garlic, thyme, peppercorn, bay leaf and parsley. Should take about 10 minutes. Next, place skillet in the oven for 35-40 minutes.In a small pot, add chopped garlic, butter, 1 tablespoon of shallots, peppercorn, bay leaf, parsley, curry powder, diced apples, goat milk, coconut milk, and chicken stock. Bring mixture to a boil and then allow to simmer for 15 minutes. Season to taste with salt and pepper. Once sauce thickens strain and pour over roasted chicken.