8 Reviews

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*

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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.

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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!

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Oparu June 25, 2009

I love this recipe, and I've been making it for years. I was glad to find it posted here so I didn't have to post it! My notes: I never parboil the garlic, just peel it. I always take the skin off the chicken, or the finished dish is a little too greasy for me. I usually skip the tarragon, an herb I don't care for. The clerk at my local liquor store suggested subbing brandy for the cognac, so that's what I do. Last but not least, this works beautifully in the crockpot as well, just be sure you still seal the top with foil AND the pot's lid.

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Chef MB May 09, 2008

This was pretty good. It wasn't as garlicky as expected. I did parboil the garlic like suggested. I will try it again with more garlic. Very easy to prepare. The smell was wonderful while cooking! Thanks for sharing!

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Mrs. Moon December 29, 2007

I didn't like this recipe. I used boneless chicken brest instead of thighs but thtat didn't matter, it was juicy. The part I didn't like wazs the flavor. I don't know if it was the tarragon or the congac. I was hopint it would be more garlicly and less other aromatics. Kinda disappointed.

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Kari936 February 07, 2006

Fantastic! I couldn't stop eating whole cloves of garlic with chicken. Great the next day over noodles.

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Chef Bo October 25, 2005

Very easy to prepare and tasty but garlic could have been softer to add more flavor. Next time I might parboil the garlic for 10 minutes to soften the garlic to enhance the flavor.

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Virginia Chandler February 25, 2002
Chicken Braised with 40 Cloves of Garlic