Barefoot in Paris: Easy French Food You Can Make at Home
Chicken with Forty Cloves of Garlic
Page 113
Cuisine: French | Course Type: Main Courses
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Recipe Reviews
bhnyc from New York, NY
This is really good. While it isn't hard to make, it actually took longer than I expected given that the chicken all has to brown first. I was only using one Dutch oven, so it took quite a bit of time.
The garlic cooks in the oil and the rendered fat from the chicken, so it gets really soft and mild. I saved a lot of time (but spent a bit more money) by buying fresh garlic already peeled at the market. I would definitely suggest doing so!
I was a bit disappointed that the nicely browned chicken skin got soft and a bit soggy when it cooked in the sauce. I am not sure how to avoid that.
This dish can be made ahead and is really good paired with the Moroccan Couscous from the same cookbook. I doubted the pairing (cream and garlic with saffron and cumin) but it they were delicious together!
cadfael from , NS
This is a wonderful recipe. It never disappoints and I am often asked for the recipe.
loretta from , NY
Very easy and delicious. Don't be afraid of the quantity of garlic, ii becomes very sweet after cooking it.
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