Chicken with 40 Cloves of Garlic

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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.

SERVES 4

TIME 2 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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