Nutritionally sound, tried and tested by yours truly.

Don't worry! As the chicken cooks, so does the garlic, rendering a sweet flavor and soft texture. 
Be sure to save the garlic to spread on crusty bread, which makes a nice accompaniment to the chicken.

Chicken with 40 Cloves of Garlic (Poule aux Quarante Gousses d'Ail)




  • 3 pounds chicken pieces (breasts, thighs and drumsticks), skinned, all visible fat removed
  • 40 cloves garlic, separated from head and unpeeled (3-4 heads)
  • Vegetable oil spray
  • 1/2 cup dry white wine or low-sodium chicken broth
  • 1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme, crumbled
  • About 1/3 cup low-sodium chicken broth, if needed
  • 1/4 cup low-sodium chicken broth or water
  • 2 tablesppons all-purpose flour



- Rinse chicken pieces and pat dry with paper towels. Set aside
- Place cloves of garlic in a medium saucepan. Add enough water to cover garlic. Bring to a boil over high heat. Reduce heat and simmer, covered, for 10 minutes; drain. Set aside.

- Preheat over to 325 degrees.
- Spray dutch oven with vegetable oil spray. Place over medium-high heat. Add chicken to hot Dutch over and brown on all sides, turning chicken as necessary. This should take about 7-10 minutes.
- Add wine, thyme, and garlic to Dutch oven. Bring to a boil over high heat. Bake, covered, for 40 - 45 minutes, or until chicken is tender and no longer pink on the inside.
- Transfer chicken and garlic to a serving platter and keep warm. Measure cooking liquid. Add enough chicken broth, if necessary, to measure 1 cup. Return liquid to Dutch oven, bring to a boil over high heat, and reduce heat to medium. Stir together 1/4 cup broth and the flour. Add to liquid in Dutch oven. Cook and stir constantly until thickened and bubbly, about 3-5 minutes. Cook and stir 1 minute more. Spoon over chicken. 

Serves 6

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