“[This is] a Provençal recipe that I taught for years in my classes,” said James Beard. “And one that never failed to astonish the students because the garlic cloves become so mild and buttery when they’re cooked through!”–James Beard
LC What He Said Note
What he said. (Hey, we can’t say it better than James Beard. And we know it.)
Chicken with Forty Cloves of Garlic Recipe
- Quick Glance
- 25 M
- 2 H
- Serves 8
- 2/3 cup olive oil
- 8 chicken drumstick and thighs (or 16 of either)
- 4 stalks celery, cut in long strips
- 2 medium onions, chopped
- 6 sprigs parsley
- 1 tablespoon chopped fresh tarragon, or 1 teaspoon dried
- 1/2 cup dry vermouth
- 2 1/2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- Pinch nutmeg
- 40 cloves garlic, unpeeled
- 1. Put the oil in a shallow dish, add the chicken pieces, and turn to coat all sides evenly with the oil.
- 2. Cover the bottom of a heavy 6-quart casserole with a mixture of the celery and onions, add the parsley and tarragon, and lay the chicken pieces on top. Pour the vermouth over the top, sprinkle with salt and pepper, add a dash or two of nutmeg, and tuck the garlic cloves around and between the chicken pieces. Cover the top of the casserole tight with aluminum foil and then the lid (this creates an air-tight seal so the steam won’t escape). Bake in a 375°F oven for 1 1/2 hours, without removing the cover.
- 3. Serve the chicken, pan juices, and whole garlic cloves with thin slices of heated French bread or toast. The garlic should be squeezed from the root end of its papery husk onto the bread or toast, spread like butter, and eaten with the chicken.
Chicken with Forty Cloves of Garlic Recipe © 1990 The James Beard Foundation. All rights reserved.