Appears in Cook's Country April/May 2013
It sounds almost inedible, but assuming you can get normally harsh-tasting garlic to turn mellow and sweet, you’ll understand how this dish became a French classic.
To take the harshness out of this classic French dish while staying true to its name, we found that precooking the garlic cloves was key. Bone-in chicken thighs cook quickly, meaning less time for the garlic to mellow, but a mere 4-minute h...