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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 61-70 of 460

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  • on November 07, 2011

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    Anyone who thinks this is bland, probably didn't season the chicken well enough. Chicken with lots of salt and pepper is always good, even without garlic and wine.

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  • on October 30, 2011

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    This was the best chicken dish ever! We all loved it. It was a little time consuming have to peel all of the garlic but it was worth it. I ended up adding paprika to the chicken pieces to aid in browning. It took a lot lot longer than 1 hr 40min but it was worth it. The sauce was amazing. I also had too many chicken pieces to put back into the pot so I put them in a roasting pan they cooked in oven until done. Very delicious!

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  • on October 30, 2011

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    Wow.... this is awesome chicken. Followed recipe exactly but omitted brandy and cream (did'nt have any Regardless, my whole family loved it. Made extra sauce with some chicken stock and mixed it into orzo with a little parmesean for the side. My whole family loved it. So good in fact, we may never eat roasted chicken again. Thanks!

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  • on October 18, 2011

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    One of the best recipes I have EVER had! I make this for special occasions, it's THAT good! The only problem is that there's never enough sauce to keep everyone happy, so add a little more chicken stock. I suggest keeping the skin of the chicken on just long enough to sear, it leaves tasty bits of flavor in the sauce, but once the rest of the chicken cooks in the sauce, the skin goes from crispy to watery and unappetizing, so I just pulled the skins off the chicken pieces after they cooked, which only took a second to do. Serve over couscous, rice, or pasta, it's AMAZING!

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  • on October 12, 2011

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    This chicken was so delicious! I only used two heads of garlic and definitely regretted it. The sauce was really flavorful and the garlic cloves were cooked perfectly. Be sure to serve it with the couscous from this show.

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  • on October 08, 2011

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    My family and I love this dish. I don't use Cognac or white wine, but instead use 1 1/2 to 2 cups of chicken broth. This goes good with mashed potates. Very easy to make.

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  • on September 20, 2011

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    Definitely a great recipe!! Fairly easy to make. The sauce was absolutely wonderful.

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  • on September 20, 2011

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    LOVE this recipe as it is! I serve it over pasta and will sometimes add chopped tomatoes to the sauce just before i serve, just to heat them. YUMMY!

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  • on September 09, 2011

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    I loved this recipe!!! I added a 1/2 cup of chicken broth, just to make extra sauce. Also, I love rosemary, so I added some dry rosemary and 2 bay leaves to the simmering sauce. I do not understand why a couple people thought this was bland--they must have made a mistake somewhere--this was VERY FLAVORFUL! Crusty bread and brie cheese is also great with this recipe instead of couscous or rice.

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  • on September 06, 2011

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    This was really delicious. The undercurrents of the cognac made it mellow and tasty. The garlic became sweet and wonderful. This recipe is a keeper.

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