Chicken Braised with 40 Cloves of Garlic

Total Time
1hr 30mins
Prep 0 mins
Cook 0 mins

Ingredients Nutrition


  1. Preheat oven to 375 degrees F.
  2. Place all the ingredients in a deep, heavy pot that can be covered.
  3. Combine everything very well with your hands.
  4. Seal the pot very tightly with foil.
  5. Place a cover over the foil.
  6. Pot must be very well sealed so that no juices or steam can escape.
  7. Bake for 1 1/2 hours.
  8. Do not open the pot during this time.
  9. Serve piping hot, with good crusty bread for mopping up the juices and garlic.
  10. Open the pot at the table, so that the diners may get the full benefit of the marvelous fragrance that explodes out of the vessel.


Most Helpful

This recipe gets a Five star for simplicity with flavour. It was an easy "worry free" dish to cook. I chopped the onion and parsley and assembled the other ingredients while I was browning the chicken thighs. Tossed it all together and into the oven. Then sipped wine and relaxed. The kitchen smelt so comforting. My daughter arrived home hopped out of the car and said, "Please let that be my dinner". When I told the family we were having chicken braised with 40 CLOVES OF GARLIC, they were shocked but moaned with delight when I unveiled the chicken at the dinner table. There was the golden chicken swimming in bed of garlic, onion and cooking juices. Don't let the 40 cloves put you off. The braising caramelises the garlic to a soft clove of delightful flavour with a hint of cinnamon and spice. One step that I did do differently was that I microwaved the bulbs of garlic skin and all for 30 seconds and squeezed the cloves of garlic out of their skins. However, next time I will be peeling the garlic and parboiling them. It will be interesting to see if that changes the flavour of the dish. This is worth trying. It will be an addition to our family recipes. Footnote: The vampires wont be visiting my home tonight. *wicked smile*

Chrissyo May 29, 2002

Made this for dinner tonight. I've experimented with other versions of this dish over the years. This recipe topped them all. So simple and incredibly delicious. Had to use dried parsley and fresh tarragon because thats what I had on hand. Mopped up the rich saucy broth with crusty bread. Thanks for re-uniting me with an old favorite.

Clean Plate Club August 09, 2013

This dish smells great when it's cooking. I just dropped in a cinnamon stick instead of using ground cinnamon. The 40 cloves of garlic don't really need to be parboiled. I just peeled them and dropped them in. By the time the dish is done, the garlic can be mashed against the side of the pot. The cognac can be substituted for other types of spirits like whisky or whatever you like. I didn't have any vermouth and skipped that. Great recipe!

Oparu June 25, 2009

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a