Chicken with 40 Cloves of Garlic

Chicken With 40 Cloves of Garlic

Chicken With 40 Cloves of Garlic

Our version of this classic uses peeled garlic; after removing the chicken from the pan, keep cooking the garlic 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. Get the recipe for Chicken With 40 Cloves of Garlic »Penny De Los Santos

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

WATCH: How to Peel a Head of Garlic in Less Than 10 Seconds