Forty Clove Garlic Chicken

Because the garlic is cooked whole instead of minced, they keep most of their flavor. Only a hint of garlic flavors the rest of the dish. The cloves themselves mellow with cooking so you can eat them whole.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 1 (2 1/2lb)  chicken, cut up
•  salt
• 2  teaspoons  cooking oil
• 40  cloves garlic, unpeeled
• 1⁄2 cup dry white wine
• 1  small lemon, quartered
•  ground red pepper

Directions

1. Sprinkle the chicken lightly with salt.
2. Cook the chicken on all sides in hot oil until browned.
3. Arrange the chicken in a baking dish.
4. Add unpeeled garlic cloves and wine to the chicken.
5. Squeeze lemon quarters over the chicken; adding the squeezed quarters to the dish.
6. Lightly sprinkle ground red pepper over the chicken.
7. Cover and bake in a 325 degree oven for about 1 hour or until chicken is tender.
8. Transfer chicken and garlic to a serving platter, discarding lemon.
9. Spoon cooking liquid over chicken and garlic.
10. To eat garlic, squeeze the unpeeled clove between your thumb and finger until the clove pops out of its peel and into your mouth.