James Beard's chicken with 40 cloves of garlic from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 484) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Puree of celery root; The most voluptuous cauliflower; Puree of peas and watercress; A perfect batch of rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Delys77 on December 08, 2014

    Pg. 469 Very easy to put together as there is no browning, but the recipe itself suffers from the fact that the chicken doesn't crisp and the veggies become a bit limp and boring. The garlic is delicious but not enough to make it a repeat.

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