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40 Cloves Garlic Chicken
- 50 mins total
- 10 mins prep
- 40 mins cook
- serves 6 people
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40 cloves garlic chicken.
Just writing those words I can smell the aroma that is still lingering in my house. This classic rustic French dish is generously rich in flavor. An oldie but super yummy recipe that somehow is not gracing our tables as much.
I slightly made a change and from 40 cloves of garlic, I added at least 70 garlic cloves. Do not, however, let the quantities of garlic intimidate you. Once you have them in the oven they will lose the bite and keep the mellow sweetness. Combined with the extra dry white vermouth. you have a combination that will burst into your mouth with flavor.
Provencal origins, southern France, this dish is so easy to make. It was introduced to this country back in the late 1960 and early 1970 by the great American chef James Beard.
The perfect fall comfort food.
How to quickly can you peel all those garlic cloves?
I am sure this question is swirling in your mind, and it should be. That is a lot of garlic to peel.
There are a few easy ways.
- One way is to purchase, and well all should have one, a must, garlic peeler, and start rolling the garlic until the outer thin shell is peeled off. Below link to my favorite, I have 2 just in case.
- Another quick way is to smash a dry head of garlic with the heel of your hand to separate all the cloves. Place all the clove into a metal container, (it will not work into a plastic container) and invert a second metal container over the first. You feel as you are holding a metal ball filled with unpeeled garlic clove. Hold both bowls together at the rims and shake the heck out of it. Put on some music if you have to, but shake away for 10 to 20 seconds. Lift the top lid and you will find that the garlic will slip right out of the skin.
- The third way, or the lazy way: buy peeled garlic. Although this may be the easiest way, sometimes the garlic has been sitting in the container and lost some of the fragrance.
COOKING TIPS
- To save time have your butcher cut up the chicken into 8 pieces. I found it so much easier too.
- Be generous with the seasoning of the salt and pepper on all sides.
- Dutch oven pots are idyllic to sear poultry and any type of meat. My favorite are Le Creuset as they distribute the heat evenly and have a very heavy bottom that induces even distribution of heat. From stove to oven.
- Do not touch the chicken while the skin is browning. With the help of tongs move the chicken pieces slightly to see if they move around. If you feel tension they are not done yet. You do not want to turn them prematurely and break the skin from the chicken.
- Turn the chicken only once and transfer it to a baking dish. I would recommend one with a slightly higher border so all the juices are staying collected tightly.
- Do not use too wide of a baking dish. The pieces need to be close to each other but not one over the other.
- I always use cooking tongs to turn the meat that I am cooking.
- When adding alcohol to a hot pan, I recommend turning off the heat and adding it very slowly. Keep all clothing, sleeves of the shirt, away from the heat source and pan. Alcohol and grease have a tendency to splatter and you want to keep your face away.
- Mashing half of the garlic gives a beautiful fragrant aroma to your sauce.
One tip that I picked up long ago. After handling garlic your hands will always carry that garlic scent. To make it go away, rub your hands around a metal bowl. The metal removes it from your hands. You will love it!
Side dishes suggestions to this wonderful 40 Cloves Garlic Chicken:
Potatoes are always my favorite when it comes to a side dish of chicken. But then I am French and any opportunity to enjoy potatoes, we take it. You may also want to go with a light salad as well.
Iceberg Wedges Salad with Blue Cheese Dressing
Butter Potatoes Sauteed with butter
Buffalo Mozzarella Marinated with Tomatoes and Arugula
You may also like
I am sure you will like this wonderful fall dish and below are a few more recipes that you may enjoy as well.
Seared Scallops with Garlic, Sun-Dried Tomatoes, and Olive Compote
Duck Breasts with Duck Cranberries, Cream, and Raspberry Jam
Equipment and Products used to prepare this wonderful recipe
40 Cloves Garlic Chicken
- 50 mins total
- 10 mins prep
- 40 mins cook
- serves 6 people
Ingredients
-
4 tablespoon olive oil
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1 4 pounds chicken cut into 8 pieces
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salt and pepper
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40 garlic cloves, peeled and hardcore end removed
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½ cup extra dry vermouth
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¾ cup chicken broth
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1 tablespoon chopped fresh tarragon
Instructions
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Heat oven to 350F
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Heat oil in a 6 quarts Dutch oven pot over medium-high heat. Season the chicken generously with salt and pepper, all sides. Add to pot and cook undisturbed until skin is golden brown, and you can turn the pieces over with no difficulties. Turn only once.
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Transfer the chicken to a baking dish, 8”x8” dish, set aside.
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Add garlic to the pot and cook until browned in some spots, about 5 minutes. Add vermouth and cook, scraping the bottom of the pot, until slightly reduced, about 2 minutes. Add the chicken stock and bring it to a boil. Transfer half the garlic cloves to the baking dish. Mash the remaining garlic cloves into stock and pour over the chicken.
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Bake until glazed and tender, 25 to 30 minutes. Garnish with tarragon and serve.
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This is definitely going on my cook list, sounds utterly delicious! I love garlic and will take any opportunity to cook it in these quantities. I’m also a huge Le Creuset fan, you just can’t beat it IMO.
Wonderful!! You will love this recipe and do not skimp on the garlic 😋, so yummy!! I have close to 30 pieces of Le Creuset, and I would not know how to cook with anything else. They are the best!
Thank you for stopping by Giangi’s Kitchen!
Looks delicious.. thanks for sharing
The pleasure is all mine. Thank you for stopping by.
This recipe looks great. I love garlic and agree that it totally mellows when roasted!
Thank you! When I have some older garlic I roast it and keep it with olive oil to use at a later time on cooking. Love the almost sweetness of it.
THank you for stopping by my little corner of the web.
Yum! This garlic chicken is amazing! I love how bold the garlic flavor is!
Thank you, Kayla! and yet not too overpowering to the dish. I love when garlic is roasted as it gives out so much flavor.
Enjoy it!
This sounds simply fabulous! Great fall recipe.. going to try it for Sunday dinner
Thank you Lara! You will love it. Easy to prepare and so savory.
Enjoy!
OMG I can almost taste the delicious sweet roasted garlic. Adding this recipe to my meal plan for next week!
It was so yummy and so easy to make, you will love it.
xoxo
What an epic recipe. My husband can’t wait for me to make this 40 Cloves of Garlic Chicken. You can never go wrong with roasted garlic. Finally a recipe that noone will judge me for using to much garlic!
I so understand you on the “too much garlic” I am glad you find me and please enjoy all the garlic as you wish, as you can see I have 70 cloves 😋
Enjoy!
I am feeling very inspired to make this for dinner tonight! I love the tips, and I like everything garlicky – Transylvania gal! Haha:))
From a Transylvania gal to another 😘😂 thank you. You and your family will enjoy it.
Bon Appetit!
THIS WAS AMAZING! So delicious and perfect for garlic lovers. I cannot wait to make it again!
Thank you, Elizabeth! I am pleased that you like it.
There’s no such thing as to much garlic! This looks delicious, always on the hunt for new tasty ways to cook chicken, yum!
You came to the right place, this garlic chicken is just deliciously yummy
I’ve been looking for this recipe for quite some time. I’ve made a similar version and it is simply divine! I’m making your version tomorrow!
There are so many versions of Garlic Chicken, I have been making this for years, and each time adding more garlic…
Enjoy!