Chicken with 40 Cloves of Garlic

Prep: 15 minutes
Cook: 43 to 46 minutes
Serves: 4

When garlic is slowly simmered, it mellows and becomes almost sweet in flavor. Serve this stew with crusty bread onto which the softened garlic may be spread.

  1. Separate garlic into cloves and peel. Add to a small pan of boiling water, reduce heat to low, and simmer 10 minutes. Drain and let cool.
  2. In a large nonreactive flameproof casserole, melt 2 tablespoons butter in olive oil over medium-high heat. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to casserole and cook, turning, until browned on all sides, 6 to 8 minutes.
  3. Separate garlic cloves and add to casserole. Stir in wine, chicken stock, thyme, rosemary, bay leaf, and remaining l/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat to medium-low, cover, and cook until chicken is no longer pink in center, about 25 minutes. Remove and discard bay leaf. Transfer chicken and garlic to a serving dish.
  4. Skim fat from cooking liquid and discard. Bring cooking liquid to a boil and cook until liquid is reduced to 1 cup, 2 to 3 minutes. Stir in remaining 2 tablespoons butter and pour over chicken.

Recipe from:
365 Great Soups & Stews
by Georgia Chan Downard and Jean Galton
January 18, 1996
ISBN: 0-06-016960-5
Reprinted by permission of the publisher.


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This Archived Page created between 1994 and 2001. Modified August 2007