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Chicken with Forty Cloves of Garlic Recipe

Chicken with Forty Cloves of Garlic

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Average Rating:

Total Reviews: 460

Showing 441-450 of 460

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  • on September 01, 2005

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    I've tried many garlic chicken recipes throughout my cooking career and this has to be the best. I love the braising vs. roasting method which only enhances the sweetness of the garlic. The addition of cognac and a small amount of cream finishes this winner off with gusto.

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  • on August 31, 2005

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    My sister made this last week and sent it to me, knowing that we would love it. I will definitely make this part of my repetoire.

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  • on August 30, 2005

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    At this point and time I have not tried this recipe but I know if it is one of Ina's recipes, it has to be good. The main reason I am writing is that I detest those who write in and say such awful things even though they haven't tried it. If they don't like the show, don't bother to look at it. I am referring especially to one person by the name of Temesha or something like that. You need to find something in your life other than bashing others.

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  • on August 30, 2005

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    This is one of the best chicken recipes I have ever made. I'm not really sure what the problem could possibly be with those who said it was bland - the flavor was tremendous! And I tried to make it a little healthier and used boneless skinless breasts, and no cream. I think it would have been ever better full up. Perfect make ahead dinner party fare.

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  • on August 28, 2005

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    This chicken is easy to make and tasty!
    I loved it!

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  • on August 27, 2005

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    The wine and congnac make such a great sauce, and the garlic is so sweet. I did have to cook it longer than 30 minutes, but it was worth it. I'll keep this one as an impressive dish for company.

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  • on August 25, 2005

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    I was surprise at how little flavor this dish actually had. At the end I added more wine, butter,cream and worcestershire sauce and it tasted a lot better.

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  • on August 24, 2005

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    This is a fabulous dish. Easy to have ready when company arrives and the house will smell divine. Kimberly, there is NO chicken stock in this... Ina added the stock to the couscous. How anyone could rate this (unfavorably, BTW without even making it is beyond me.

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  • on August 14, 2005

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    This chicken is absolutely delicious. It has become a weekly favorite in our house. I'm not a fan of dark meat so I throw a couple of breasts in the mix. I have served it to two people who I know don't like garlic and they loved it too. As long as it cooks long enough the garlic gets sweet and so flavorful. Another great one Ina!

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  • on August 14, 2005

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    I watched the show and then made this. I noticed that on the show she added chicken stock to the pot with the wine and cognac so when I made it I added two cups of chicken stock to the recipe. Chicken stock isn't listed in the ingredients here on the site(in error I belive.I also cooked this about 45 to 60 minutes till the garlic is totally melted into the sauce, meaning you will no longer see any of the cloves. This was so flavorful and just delicious. My local liquor store had the little cognac bottles you get on airplanes so if you don't have any on hand ,check there. Excellent recipe that I will be making again soon. I think I am going to use just chicken thighs next time as they were the most tender and flavorful.

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