The French are masters of chicken-with-lots-of-garlic dishes and they are all superb, even though you might not be a committed garlic fan.

I have enjoyed chicken and garlic with red wine, white wine, vermouth, coke, fruit juice, brandy and a range of other liquids, but one of my favourites is apple cider (for which the local bottled versions are perfect).

For those of you who don't use alcohol for health or religious reasons, ordinary fresh apple juice is a perfect alternative.

I love preparing chicken with garlic in a one-pot dish because it's light enough for summer and in winter you can bulk it up by serving it with potatoes, rice, vegetables, bread ? and even pasta.

Don't be put off by the seemingly vast quantity of garlic in this recipe. Done the French way the garlic tang changes to an aromatic sweetness, so if you read 40 cloves of garlic, it's correct!

To serve four portions of cider and garlic chicken you need:

Ingredients

8-12 pieces of chicken (I usually use wings and thighs)

40 cloves of garlic, peeled but kept whole

2 cups of cider (or apple juice)

2 tablespoons butter

2 tablespoons olive oil

Salt and black pepper

1/3 cup finely chopped fresh parsley

? cup fresh, shredded basil leaves

Method

Rub the chicken pieces with salt and pepper.

In a solid bottom saucepan heat the butter and oil together and fry the chicken pieces until lightly browned on both side (six to nine minutes).

Remove chicken from pot and set aside.

Spoon out half the butter and olive oil and reheat the pot.

Place the garlic in the pot and place the chicken pieces on top of the garlic.

Fry over medium heat, shaking the pan every now and then, for about 8 minutes.

Pour in the apple cider or juice and scrap the bottom of the pot with a wooden spoon to loosen bits of chicken and garlic which might be sticking.

Cover and simmer for eight to ten minutes, add the basil and parsley, and serve immediately, spooning the garlic and juices over the chicken.

Suggestion: If you are sensitive about garlic 'aromas', chop up some parsley finely and take a teaspoon of the raw parsley with a glass of water before bed time. This reduces morning-after garlic breath.

Wine Recommendation

Mike from Wine Concepts recommends Arra Viognier unreserved 2009 ? Paarl ? R56.00

This wine is a lovely, aromatic example of viognier. The wine is partly fermented in wood and stainless steel and matured in 4th fill (older) barrels. The wine offers flavours of dried peach and quince with a delicate sweetness on the finish.

To order this, contact Wine Concepts.