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Braised Chicken with 40 cloves of Garlic
Okay, the recipe doesn't really have to have 40 cloves and if you don't like garlic you may still like this. The way it is cooked really mellows the garlic taste. This is another recipe from Kristin Dunn.

  • 1 whole chicken, about 3 lbs (usually I just grab chicken breasts w/o skin, it is so much more convenient)


  • 3 cups white wine


  • Flour for dredging


  • 2 tablespoons olive oil


  • 40 unpeeled garlic cloves (2-3 whole heads of garlic)


  • 4 sprigs of fresh thyme


  • 1 sprig fresh rosemary


  • Salt and Pepper to taste


  • Minced parsley for garnish

    • 1. Cut the chicken into 8 pieces. (Or just skip this part and buy the chicken breasts) Pour wine over chicken and marinate in the refrigerator for 1-2 hours. Remove and pat dry. SAVE THE WINE.

    2. Combine flour with salt and pepper to taste. Dredge chicken pieces in flour and shake off excess.

    3. Heat olive oil in a sauté pan over medium heat. Saute the chicken until it is browned on all sides. Remove the chicken and set aside.

    4. Add the unpeeled garlic cloves to the pan and sauté until just beginning to brown.

    5. Place chicken on top of garlic in a single layer. Add the reserved wine, herbs and salt and pepper to taste. Cover, bring to a boil and place in a 325 degree oven until tender, about 45 minutes.

    6. Remove chicken and garlic cloves from pan to keep warm. Discard herbs and reduce wine on stove until slightly thickened. Season to taste. To serve, place chicken on plate with a few cloves of garlic. Top with sauce and garnish with parsley. To eat the garlic, gently squeeze garlic from skins. YUM!

    This chicken tastes delicious with some fresh bread. If you are laying low on bread try some steamed green beans on the side with some mashed red potatoes (skins stay on), or a simple baked potato.