Thursday, June 24, 2010

Chicken with 40 garlic cloves


Don't be alarmed by the copious amount of garlic used in this dish, the garlic cloves when gently sweated in olive oil, morph into sweet nutty morsels with a deceptively mellow flavor.
Chicken With 40 Cloves of Garlic is a traditional French bistro dish. There are numerous recipes for this chicken and garlic dish, some are utterly simple, others are really time consuming. Different herbs can be used, sometimes the chicken is whole and sometimes cut into pieces, but the number of the garlic cloves is always constant!
It’s definitely one of my favorite dishes as the sauce is just fantastic, packed of flavor, and for a garlic lover it is just perfect. 

  

Ingredients (serves 8):  
2 chickens, each 4 lb., cut into 8 serving pieces 
salt and freshly ground pepper, to taste 
3 tbsp extra-virgin olive oil  
40 garlic cloves, peeled 
1 tbsp minced fresh rosemary 
1 tbsp minced fresh thyme  
zest of 2 lemons 
1/4 cup white wine 
3/4 cup chicken stock  
3 tbsp unsalted butter, at room temperature, cut into pieces 

Preheat an oven to 400°F (200ºC).

Season the chicken with salt and pepper. In a wide Dutch oven pan, over medium-high heat, warm the olive oil. Working in batches, brown the chicken, 2 to 3 minutes per side. Transfer to a plate.

Add the garlic to the pan and cook, stirring, for 1 minute. Remove the pan from the heat. Add the chicken, rosemary, thyme and lemon zest and stir to combine. Cover the pan, transfer to the oven and roast for 20 minutes. Baste the chicken with the accumulated juices. Continue roasting, uncovered, until the chicken is cooked through and the juices run clear when the meat is pierced with a knife, about 30 minutes more.

Transfer the chicken to a platter; leave the garlic in the pan. Cover the chicken loosely with aluminum foil.

Set the pan over medium heat and mash the garlic with the back of a spoon. Add the wine and cook for 3 minutes. Add the stock and cook, stirring occasionally, until slightly thickened, about 5 minutes. Whisk in the butter a few pieces at a time. Season with salt and pepper, if necessary. Transfer the sauce to a sauceboat. Serve the chicken immediately and pass the sauce alongside. 

  

Poulet aux 40 gousses d'ail
Ingrédients (8 personnes):
2 poulets, d'un kilo 1/2 chacun, coupés en 8 morceaux
sel et poivre noir selon goût
3 càs d'huile d'olive
40 gousses d'ail, pelées
1 càs de thym haché
1 càs de romarin haché
zeste de 2 citrons
60 ml vin blanc sec
180 ml de bouillon de poulet
40 g de beurre à températue ambiante, coupé en morceaux

Préchauffez le four à 200ºC.

Assaisonnez les morceaux de poulet de sel et de poivre. Faites chauffer l'huile d'olive dans une cocotte allant au four  et faites dorer les morceaux de poulet, 2 à 3 mn de chaque côté. Réservez.

Dans la même cocotte, ajoutez les gousses d'ail et faites cuire 1 mn en remuant. Hors feu, ajoutez les morceaux de poulet, le romarin, le thym et le zeste de citron. Mélangez. Couvrez la cocotte et enfournez pour 20 mn. Arrosez le poulet avec les jus accumulés et continuez la cuisson à découvert, jusquà ce que le poulet soit cuit, environ 30 mn de plus.

Transférez les morceaux de poulet sans les gousses d'ail dans un plat, et couvrez de papier aluminium.

À feu moyen, placez la cocotte et écrasez les gousses d'ail avec le dos d'une cuillère. Versez le vin blanc, et laissez mijoter 3 mn. Ajoutez le bouillon et remuer jusqu'à épaississement de la sauce, environ 5 mn. Ajoutez les morceaux de beurre. Assaisonnez, si nécessaire. Servez le poulet avec la sauce.


Source: Adapated from William Sonoma

29 comments:

  1. oh, yummy! I love garlic. That dish looks sooooo scrumptious!

    Cheers,

    Rosa

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  2. that chicken looks absolutely delicious!

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  3. I love garlic and this has to be 40 times tastier than any other roast chicken with all the buttery roasted cloves.

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  4. I have made this dish once and it was really good! Yours look awesome.
    I would love to try this sometime in France :-)

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  5. Looks very delicious! I always wanted to make this 40-garlic chicken...but the number of garlic just scared me. ;-)

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  6. You can NEVER have too many garlic cloves! The more the marrier! This looks simply divine!

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  7. There is nothing like garlic, looks fantastic!

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  8. Le poulet a l'air absolument délicieux; j'ai souvent entendu parler de cette recette mais je ne l'ai jamais essayée; mais avec toutes ces herbes, plus le vin blanc pour mouiller le poulet, ça doit être un délice!

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  9. This is a stellar way in which to prepare this dish. When it is made well its one of the glories of the French kitchen. Too often the garlic takes raw and makes for an overpowering mouthful. I think you've got it just right. I hope you are having a wonderful day. Blessings...Mary

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  10. This looks insanely delicious! I love roasted chicken and I'm a serious garlic lover - this will be on my table in the very near future!

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  11. Ohhh, this is one my FAVORITE ways to do chicken and I'd completely forgot about it until I saw your post. Hooray! Thanks for reminding me. :-) Yours is BEAUTIFUL!

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  12. Oooh, I saw an Ina Garten recipe for this a while back and have wanted to make it for my bf ever since. It looks and sounds delicious!

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  13. What a beautiful chicken dish. This really elevates chicken to an elegant level! "sweet nutty morsels" of garlic makes this very hard to resist. Thanks for adding so much culture to my world :)

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  14. I love garlic, and I've never made this. Looks delicious! This needs to go on my to-try list!

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  15. Chicho, I'm so excited about your blog! I'm just trying to recover my french skills, so your blog will be a great way to reaquaint myself. Your photography is just beautiful!

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  16. I love chicken prepared this way--such comfort food.

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  17. As a big fan of garlic, I love this chicken with 40 garlic cloves. Looks gorgeous!

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  18. I'm going to make this the next time. There can be nothing like too much garlic, and this version of 40 cloves chicken is better than mine. YUM!!

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  19. Mmm, looks perfect! I've been meaning to make something similar!

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  20. I love chicken with 40 cloves of garlic. It used to be my favourite dinner party dish, but I had forgotten about it. I definitely have to make this again soon--yours looks so good!

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  21. Thanks for passing from my blog.
    Wow, this sounds fantastic although I am not sure what the rest of the family will think about the garlic but I am definitely going to give this a try.

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  22. This has been on my to-make list for quite some time now... The thought of all that garlic makes me salivate!

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  23. I've heard about this recipe and have been wanting to try it. Maybe one of these days. :)
    Have a nice day.

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  24. I used a recipe for chicken with 40 cloves of garlic once, but I have to shamefully admit that I couldn't bring myself to use the entire amount of garlic called for!! I will next time as I am sure now that it is not at all an excessive amount of garlic. Indeed when garlic cooks away as such it takes on this wonderful mellow flavor and .... mmmmmm, that sauce looks divine!!

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  25. Never too much garlic:) This is a great recipe and looks so amazingly good!

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  26. Wow! Just been discussing this with my office colleagues, who were all just as shocked as me about the amount of garlic in this dish! Except for my Persian colleague, she loves it! :) Sounds very intriguing!

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  27. hi ! merci pour la visite sur mon blog ! je découvre votre cuisine à très bientôt bye ...

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  28. This looks like absolutely fabulous dish! I'm a garlic lover and will definitely make it, particularly that the flu season is here and I'm gonna scare all those nasty viruses with my garlicky breath ;)

    I'm browsing through your blog, you have really great recipes, I'll add it to my favourites :)

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  29. I have mede it yesterday, it was really delicious and so easy to make :) Thank you very much for the recipe, we enjoyed the garlic-lemon sauce very much (I have added still a juice from half of lemon).

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