Joint the chicken into the usual 7 pieces (or buy 2-3 pounds chicken portions). Separate the head of garlic into cloves and peel them. Don’t be put off by the quantity of garlic it doesn’t taint the breath at all. Above all don’t reduce the proportion.
In a large casserole, heat the oil with the butter until the froth subsides, don’t let the butter burn. A few pieces at a time, fry the carefully dried chicken joint on both sides, turning once only. You don’t want to cook them just brown them lightly.
As soon as they are all cooked pour off the excess fat, trying to keep any crusty bits in the pan. Return the browned chicken to the hot casserole and still over moderate heat, pour over half the brandy which you have warmed gently in a ladle. Set light to it, shaking until the flames subside.
Reduce heat, pour over the brandy add the whole garlic cloves, season generously with freshly ground pepper. Cook 20-40 minutes depending on how well cooked you like your chicken down or until tender.
For older free-range chicken 40 minutes may not be long enough. You will have a few tablespoonsful of sauce. Correct seasoning and serve very hot. The garlic cloves will be deliciously edible.
