Chicken with forty cloves of garlic from Barefoot In Paris: Easy French Food You Can Make At Home (page 113) by Ina Garten

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Accompaniments: Moroccan couscous

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Notes about this recipe

  • marin_4o52wd on March 10, 2026

    Delish

  • SpatulaCity on August 15, 2023

    I thought this was good, but not quite great. This may have been my fault though as I don’t think I cooked the garlic long enough so that it gave itself up in a meltingly luscious way. Thought the sauce need a bit of umami so added some Worcestershire sauce. Agree that it needed aggressive seasoning, but trying not to overdo salt, so don’t think we took it to the level needed. Still, pretty easy and probably worth another try. Served with her Moroccan couscous as suggested

  • anya_sf on March 02, 2020

    Very tasty. The garlic got so soft that it mostly melted into the sauce. I cooked the chicken for closer to 1 hour and it was falling off the bone. This would be best with thighs.

  • Delys77 on May 24, 2012

    Pg 113 The key thing with this dish is to make sure you brown your chicken well and that you season both the sauce and the chicken aggressively. Also I would suggest halving the cloves and sautéing a little longer, or perhaps use organic garlic because there was a touch of bitterness this time around. On the whole this recipe yields a very flavorful dish with excellent gravy and juicy chicken.

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