This is definitely a solid, classic dish. We wished it had more flavor though. Unless heavily salted, there wasn't a big supporting cast for the garlic. You can read my full review at: http://bit.ly/QP0dCl
Chicken with 40 Cloves of Garlic
Over the years, I've played around with a number of different recipes for chicken with 40 cloves of garlic. In James Beard's, unpeeled garlic lends its aroma to chicken as it braises. In the great Staff Meals from Chanterelle (Workman, 2000), David Waltuck updates the recipe with peeled cloves, which impart a more intense garlic flavor. The recipe I've ultimately settled on uses peeled cloves, too, and once I remove the chicken from the pan I let the garlic keep cooking until the cloves have all but melted. Then, a quick spin with a whisk makes a smooth sauce well worth the effort of all that peeling. —Helen Rosner
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Credit: Penny De Los Santos
INGREDIENTS
3 tbsp. olive oil1 (3 to 4-lb.) chicken, cut into 8 pieces
Kosher salt and ground black pepper, to taste
40 cloves garlic, peeled (you can use up to 100 cloves)
½ cup dry vermouth
¾ cup chicken stock
1 tbsp. chopped tarragon
INSTRUCTIONS
Heat oven to 350°. Heat oil in a 6-qt. Dutch oven over medium-high heat. Season chicken with salt and pepper; add to pot and cook, turning once, until browned, about 15 minutes. Transfer to an 8″ x 8″ baking dish; set aside. Add garlic to pot; cook until browned in spots, about 6 minutes. Add vermouth; cook, scraping bottom of pot, until slightly reduced, about 2 minutes. Add stock; boil. Transfer ¼ of the garlic to baking dish; mash remaining into stock. Pour over chicken; bake until chicken is glazed and tender, 15 to 20 minutes. Garnish with tarragon.See all 150 classic recipes featured in our 150th issue »
Need to peel a lot of garlic? Try our super-simple (and really fun) technique:
Ratings & Reviews (5)
I made this today and used homemade stock. It's worth the effort to make homemade chicken stock. Based on he previous review, I seasoned the chicken breasts well with course salt and fresh ground pepper. I used about 45 cloves of garlic. This dish was delicious and had a depth of flavor. Served with mashed potatoes and roasted Brussels sprouts. This is a keeper!
Made this over the weekend. Fabulous. Loved the vermouth. I used a selection of chicken thighs and legs, but think I will stick with just the chicken thighs in the future. Next time I might add some mushrooms.
Made this today after seeing the recipe in the iPAD edition. Definitely easy and simple to make. Season with enough salt and pepper plus a good stock, the dish will definitely made your dish a great meal with rice or pasta
This is crazy good. Love how the vermouth plays off the tarragon and you can eat whole cloves of garlic that have mellowed in that sauce to perfection. (I used Noilly Prat dry) So easy to make and so flavorful. I used canned stock and it was still good, would be even better with homemade I'm sure.
Chicken with 40 Cloves of Garlic
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