40 Cloves and a Chicken

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delicious!!!, I LOVE garlic
I have a question: on the recipe "40 clove and a chicken" what I supposed to do with the 1/2 cup of olive oil??
hope to hear from you
thaks!

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This was incredible and fairly easy. It's important to season the chicken well with salt and pepper before browning. Make sure you brown it well because it's cooked covered and won't brown much more when it's in the oven. It seems like a lot of olive oil, but I used the recommended amount and got superb results. I used thyme from my garden and added fresh rosemary as another reviewer suggested. I was amazed at how well it turned out. I'm making it again for guests this weekend.

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To make it easier to peel the cloves, drop them in boiling water for about a minutes and then quickly drain them. The thyme was too much.

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EASY and superb! Next time I wont do chicken breast and just the quarters - breast got a bit dry - but maybe I over cooked it....?
either way. EXCELLENT!!!!

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Okay, my hands stink of garlic and are raw from rubbing off the skin. The chicken was fantastic. I was so looking forward to the garlic bread, and that was the biggest disappointment. Got fresh garlic, no sprouts but it tasted bitter and a little bland on the toast. It actually tasted better to dip the toast in the pan than to spread the garlic on it. Was fun, but doubt I'll go through the garlic and hassle again... and I'm an AB-head.

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Pulling apart that many cloves of garlic wasn't fun but the chicken was delicious!

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I have been wanting to try this recipe for a long time....actually any recipe that calls for 40 cloves of garlic and chicken has always perked my interest....back to a recipe in an old James Dean cookbook some 20 odd years ago! I stumbled upon this version last night while I was searching aimlessly on the web site. It seemed very straight forward and easy to follow...plus it also seemed cheap and with most of the ingredients on hand already, I plunged ahead tonight...and the results were Phenominal! I used 8 skin on bone in chicken thighs, because my store had a special on them. Everything else was pretty much the same....I did deviate by reducing the olive oil when browning by adding a Tablespoon of butter instead of 2 TB of olive oil . I also reduced the amount of oil by using only 1/3 cup. I also added a half of a large onion, roughly chopped to the mix before I put it in the oven, which was a real bonus in my opinion, because it took on a sweetness from the braising and went well with the garlic and pan juices. Finally, as to the garlic itself....I don;t know how to correctly peel a clove of garlic (I usually use the pre chopped stuff in a jar and it took me about a half an hour to peel 25 cloves and I stopped there! It was more than enough to flavor the dish. I served it with french bread to sop up all the juices, and steamed sigar snap peas on the side. Thank you AB, for taking away the intimidation of this recipe for me, and it will be made often here!!!!

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the chicken just sucks up the flavor of the garlic.amazingly great.

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Consistanly great results! I cut back on the oil to about 1/3 cup and add at least 1/2 cup chicken broth. I quite often use chicken breasts with this recipe (bone in or out, although bone in works better instead of a whole chicken and it turns out great. I always serve some type of bread for sopping the juice...mmmmm good!

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I have made this 3 times and the last time, I used all boneless chicken breasts. They are so tender, they just fall apart trying to take them out of the pan and are much easier to eat. This is a great classic recipe.