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Chicken with 40 Cloves of Garlic

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April/May 2013

Chicken with 40 Cloves of Garlic

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.

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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