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Chicken With 40 Cloves of Garlic

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“Not exactly sure where this recipe originated but it's one of my favorites. I've modified slightly from the original. I like to make it on the weekends. Original recipe also adds 8-10 baby artichokes and a bouquet garni (celery stalk w/leaves, 2 sprigs parsley, 2 bay leaves, 1 sprig fresh thyme)”
READY IN:
1hr 45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 3 -4 lbs chicken pieces
  • 4 heads garlic, with skins intact (about 40 cloves)
  • 12 cup olive oil
  • salt
  • pepper
  • 1 tablespoon mixed herbs (rosemary, thyme, oregano, sage, basil-I usually don't bother to measure the herbs, I just throw 'em)
  • 4 -6 small potatoes
  • 12 cup flour
  • water (to make paste with flour)
  • 1 loaf lightly toasted French bread

Directions

  1. Wash chicken.
  2. Place chicken, garlic cloves and oil in a 4-6 quart oven proof casserole or dutch oven. Season to taste with salt, pepper and herbs.
  3. Add potatoes (and artichokes, if using), mix well. Try not to let cloves fall to bottom. Add bouquet garni (if using).
  4. Put flour in seperate bowl, add enough water to make a paste. Roll out paste and cut to make strips.
  5. Moisten lip of casserole cover, place on top and using strips of dough, press dough with fingers to form a firm seal between lid & casserole so no air can escape.
  6. Bake in preheated 350F oven for 1 1/2 hours.
  7. Serve with slices of lightly toasted french bread. Garlic can be spread on bread or mixed with potatoes and vegetables.

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