Chicken with 40 Cloves of Garlic

From America's Test Kitchen Season 4: Chicken in a Pot

Why this recipe works:

We updated the classic French chicken with 40 cloves of garlic recipe, using a hybrid pan-roasting–braising technique, making it better . . . and quicker. For our chicken with 40 cloves of garlic recipe, we used a cut-up chicken rather than a whole bird because it cooks faster and more evenly.… read more

We updated the classic French chicken with 40 cloves of garlic recipe, using a hybrid pan-roasting–braising technique, making it better . . . and quicker. For our chicken with 40 cloves of garlic recipe, we used a cut-up chicken rather than a whole bird because it cooks faster and more evenly. First, we roasted the garlic cloves, then we added the braising liquid and chicken to the pan and browned and braised the chicken on top of the stove before transferring the pan to the oven to finish cooking.

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Serves 3 to 4

Try not to purchase heads of garlic that contain enormous cloves; if unavoidable, increase the foil-covered baking time to 40 to 45 minutes so that the largest cloves soften fully. A large Dutch oven can be used in place of a skillet, if you prefer. Broiling the chicken for a few minutes at the end of cooking crisps the skin, but this step is optional. Serve the dish with slices of crusty baguette for dipping into the sauce and onto which the roasted garlic cloves can be spread.

Ingredients

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