Garlic Chicken. Weekend Favorite

I can smell the aroma lingering in my house by just writing those words.

Garlic ChickenPhoto byGiangi's Kitchen - Giangi Townsend

This classic rustic French dish is generously rich in flavor. It's an old but super yummy recipe that is not gracing our tables as much.

I slightly changed, and from 40 cloves of garlic, I added at least 70 cloves of garlic.

Do not, however, let the quantities of garlic intimidate you. Once in the oven, they will lose the bite and keep the mellow sweetness.

Combined with the extra dry white vermouth, this combination will burst into your mouth with flavor.

Provencal origins, southern France, this dish is so easy to make. The great American chef James Beard introduced it to this country in the late 1960s and early 1970s.

The perfect fall comfort food.

How quickly can you peel all those garlic cloves?

I am sure this question is swirling in your mind, and it should be. That is a lot of garlic to peel.

There are a few easy ways.

• One way is to purchase, and well, all should have one, a must, garlic peeler, and start rolling the garlic until the thin outer shell is peeled is off. Below is a link to my favorite. I have two, just in case.
• Another quick way is to smash a dry head of garlic with the heel of your hand to separate all the cloves. Place all cloves into a metal container (it will not work in a plastic container) and invert a second metal container over the first. You feel like holding a metal ball filled with unpeeled garlic clove. Hold both bowls together at the rims and shake the heck out. Put on some music if you must, but shake away for 10 to 20 seconds. Lift the top lid, and you will find that the garlic will slip right out of the skin.
• The third way, or the lazy way: is to buy peeled garlic. Although this may be the easiest way, sometimes the garlic has been sitting in the container and lost some fragrance.

Garlic ChickenPhoto byGiangi's Kitchen - Giangi Townsend

Ingredients needed to make 40 Cloves of Garlic Chicken

My  40 Cloves Garlic Chicken is published on GiangisKitchen.com

I only recommend the products that I love and use. This site contains affiliate links to products. We may receive a commission for purchases made through these links.

• 4 tablespoons olive oil
• 1 4 pounds chicken cut into eight pieces
• salt and pepper
• 40 garlic cloves, peeled and hardcore end removed
• ½ cup extra dry vermouth
• ¾ cup chicken broth
• 1 tablespoon chopped fresh tarragon

Instructions

1. Heat oven to 350F
2. Heat oil in a 6-quart Dutch oven pot over medium-high heat. Season the chicken generously with salt and pepper on all sides. Add to pot and cook undisturbed until skin is golden brown, and you can turn the pieces over with no difficulties. Turn only once.
3. Transfer the chicken to a baking dish, 8”x8” dish, and set aside.
4. Add garlic to the pot and cook until browned in some spots, about 5 minutes. Add vermouth and cook, scraping the bottom of the pot, until slightly reduced, about 2 minutes. Add the chicken stock and bring it to a boil. Transfer half the garlic cloves to the baking dish. Mash the remaining garlic cloves into stock and pour over the chicken.
5. Bake until glazed and tender, 25 to 30 minutes. Garnish with tarragon and serve.

Cooking Tips

• To save time, have your butcher cut up the chicken into 8 pieces. I found it so much easier too.
• Be generous with the seasoning of the salt and pepper on all sides.
• Dutch oven pots are idyllic for searing poultry and any type of meat. My favorites are Le Creuset, as they distribute the heat evenly and have a hefty bottom that induces an even heat distribution. From stove to oven.
• Do not touch the chicken while the skin is browning. With the help of tongs, move the chicken pieces slightly to see if they move around. If you feel tension, they are not done yet. You do not want to turn them prematurely and break the skin from the chicken.
• Turn the chicken only once and transfer it to a baking dish. I would recommend one with a slightly higher border, so all the juices stay collected tightly.
• Do not use too wide of a baking dish. The pieces need to be close to each other but not one over the other.
• I always use cooking tongs to turn the meat that I am cooking.
• When adding alcohol to a hot pan, I recommend turning off the heat and adding it very slowly. Keep all clothing and shirt sleeves away from the heat source and pan. Alcohol and grease tend to splatter, and you want to keep your face away.
• Mashing half of the garlic gives a beautiful fragrant aroma to your sauce.

Garlic ChickenPhoto byGiangi's Kitchen - Giangi Townsend

Side dishes suggestions for this fantastic 40, Opps 70 Cloves of Garlic Chicken:

Potatoes have always been my favorite side dish to chicken. But then I am French, and any opportunity to enjoy potatoes. We take it. You may also want to go with a light salad as well.

Iceberg Wedges Salad with Blue Cheese Dressing

Butter Potatoes Sauteed with butter

Buffalo Mozzarella Marinated with Tomatoes and Arugula

If you enjoy this delicious recipe, look at some of my other recipes:

Seared Scallops with Garlic, Sun-Dried Tomatoes, and Olive Compote

Lemon Parmesan Orange Roughy

Duck Breasts with Duck Cranberries, Cream, and Raspberry Jam

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Meet Chef Giangi

Garlic ChickenPhoto byGiangi's Kitchen - Giangi Townsend

I am a passionate cook, recipe developer, author, and food photographer with 14 years of food blogging experience. Inspired by my French and Italian heritage, I work with other chefs, both foreign and domestic, and have had countless discussions with chefs at famous restaurants globally. I enjoy sharing these creative culinary delights in simple, straightforward, easy-to-understand recipes.

I only recommend the products that I love and use. This site contains affiliate links to products. We may receive a commission for purchases made through these links.shirt sleeves