Chicken with Forty Cloves of Garlic

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AMAZING. so much flavor and everyone I made this dish for loved it. I cut up a baguette drizzled olive oil on it and toasted them over the stove to make croutons. I then served my chicken on top of the croutons and let people eat them with the sauce. It was divine. The only thing I HIGHLY RECOMMEND that one changes is that they buy the chicken already cut up. It is a hassle and very time consuming but if you are willing to do it then go for it!

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Incredible. The sauce is amazing, the garlic cloves melt in your mouth...this is SO GOOD.

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So good!! It's become a staple at our dinner table now.

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This recipe was so delicious!! My husband and I couldn't get enough of it. I followed the recipe exactly, and it came out perfect! Served it with Ina's sour cream mashed potatoes. It was fantastic! For those who think the dish is too salty, be careful not to use table salt. Ina uses Kosher salt...it's not the same thing, and it makes a huge difference in the saltiness of the dish! Thank you Ina for all your wonderful recipes!!

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This recipe is definitely delicious, but I had to give it only four stars for a couple of reasons. First off, it was way too salty. I will definitely not add as much salt as was recommended in the recipe. Second, this recipe was not good as leftovers. No mater how I heated it up, (pan, microwave, oven, it was not good. The garlic develops a bitter taste when reheated, so, not a good recipe for only two people. I will save it for dinner parties or try making half the recipe next time. Otherwise, the gravy is absolutely delectable. Makes you wanna sop I up with some yummy bread and lick your fingers clean.

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The first time I made this recipe the garlic cloves melted into the sauce. This time I browned them, took them out and left them to add towards the ending of the chicken cooking process(ten minutes and they stayed whole. Overall, although the flavors are delicious, the overall feeling of the recipe is another sauteed chicken idea. Missing the Wow factor.

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So delicious. I could put and eat the sauce on anything :

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Yummy! I'm sure it's even better with Cognac but I didn't have any. I used skinless chicken because I'm not big on skin. Best part was the sauce at the end. Creamy and delicious!

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This recipe was amazing. I followed it (almost by the book. We like dark meat, so I used only thighs. I used one cup of wine and one cup of chicken broth (so we would have more wine with the meal and more sauce with the chicken. Since I was using all dark meat, I had to simmer it for 40 minutes instead of 30. I served it with some great bread for smearing the garlic and dunking in the sauce. So great, a new hit in our house. Oh, and don't even think about skimping on the garlic. Will make again, next week, and the week after that, and so on...

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This is by far one of the best chicken recipes I've ever made, My husband said it was restaurant quality!! Thanks Ina for another great recipe!!!