40 Cloves and a Chicken

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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.

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I dont know why it's got a medium difficulty. It is really easy and I'm a moron in the ktichen.

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I get requests for this recipe a lot. I cooked it one time for friends I normally have over on Thursday, and it was a big hit.

I use boneless skinless chicken breasts for this and cook it in a Dutch oven and it is one of the easiest yet most requested recipes I know.

My trick to it is since this is a meal I use to entertain, I get my guests to peel the garlic while I brown the chicken.

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For the readers who mentioned having to peel their own garlic- you can buy jars of pre-peeled garlic. I know SuperWalmart sells them in the fruit & veggie section. That would be helpful! I haven't tried this yet but based on the reviews I will be doing so soon! :

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So I cooked this being prepared to have my tongue blown out of my head. Is it good? Yeah. Is it something to write home about? Eh.

I guess when it comes down to it, I'm just not that addicted to garlic to care that much. It was a lot of work to peel 40 cloves and the garlic tastes good after wards but the meat wasn't that amazing. Your average chicken.

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Simple & easy! The hardest part of this was peeling 40 cloves of garlic, but it was well worth the effort! The chicken came out juicy & tender. The garlic was like candy! We spread the cloved on home made rolls!!!! YUM!!!!

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Just as yummy with pre-butchered chicken pieces, like drumsticks or thighs (and super cheap, too. To add to the deliciousness, take some haricots verts (fresh or frozen and toss them in the leftover garlic oil. If you also make Alton's garlic toast, not a single aspect of this dish will be wasted, and you will be a happy camper.

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This is a family favourite, I serve up with toast dipped in olive
oil, sprinkled with Parmesean cheese and I use the garlic cloves as a spread. Also with garlic mashed potatoes and a ceaser salad with anchovies, and you have a crowd pleaser.
I think for dessert tomorrow I will add Red velvet cake to this dinner

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There are very few recipes around that can be thrown together so easily and turn out fantastic every time. So, I was really craving this dish but I'm trying to cut back on fat. So, I made this last night with NO OIL--I used chicken stock instead to cut the calories/fat. It was still awesome. Also, I just browned the chicken intact and stuffed a handful of garlic in the cavity and the rest scattered around...came out great! Apparantly you don't need to cut up the chicken first if you don't want to...

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This is the most moist chicken and so easy to make. Paired with a Caesar Salad it is the perfect meal! Thanks AB!