When cooking it in a large French oven, Le Creuset, of course we need to keep this authentic, place a few slices of bread under the chicken. I used a rustic bread that had large cloves of roasted garlic to give it even more of a garlic flair. These little morsels cook in the olive oil and goodness of the chicken to make a rich crouton that you won't want to share with anybody else. The recipe is easy and great and reminds me of a French recipe I have made that you lay the chicken on toasted croutons after it comes out of the oven and does the same thing. It really is the best part!
Check out the rest of the French Friday friends here