Chicken with 40 Cloves of Garlic

From Cook's Country | April/May 2013

Why this recipe works:

To take the harshness out of this classic French dish while staying true to its name, we found that precooking the garlic cloves was key. Bone-in chicken thighs cook quickly, meaning less time for the garlic to mellow, but a mere 4-minute head start in the microwave softens it, and a pinch of… read more

To take the harshness out of this classic French dish while staying true to its name, we found that precooking the garlic cloves was key. Bone-in chicken thighs cook quickly, meaning less time for the garlic to mellow, but a mere 4-minute head start in the microwave softens it, and a pinch of sugar helps the cloves brown in the rendered chicken fat in the pan. Fresh thyme, sherry, and cream make a luscious sauce, and mashing half of the garlic into the sauce ensures that there’s sweet garlic flavor in every bite.

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Serves 4

You will need three or four heads of garlic to yield 40 cloves. You can substitute four bone-in, skin-on chicken breasts (halved crosswise) for the thighs, but reduce the cooking time in step 3 to 15 to 20 minutes.

Ingredients

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