Chicken with 40 Cloves of Garlic

Name: Chicken with 40 Cloves of Garlic
Yield: Serves 4
Cuisine: Europe, French
Ingredients: , Table salt; 1 , whole chicken (3 1/2 to 4 pounds), cut into 8 pieces (4 breast pieces, 2 thighs, 2 drumsticks) and trimmed of excess fat; , Ground black pepper; 8 ounces, garlic (about 3 large heads), outer papery skins removed, cloves separated and unpeeled; 2 , medium shallots, peeled and quartered pole to pole; 1 tablespoon, olive oil; 2 sprigs, fresh thyme; 1 sprig, fresh rosemary; 1 , bay leaf; 3/4 cup, dry vermouth or dry white wine; 3/4 cup, low-sodium chicken broth; 2 tablespoons, unsalted butter

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Appears in Cook's Illustrated May/June 2003, America's Test Kitchen TV

A hybrid pan-roasting/braising technique updates this classic French dish, making it better . . . and quicker.

SERVES4

TIME2 hours, plus 30 minutes brining

has video

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...

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