Chicken with Forty Cloves of Garlic

Page 113

Cuisine: French | Course Type: Main Courses

(3 reviews)

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Recipe Review

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!

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