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.
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...