Chicken with 40 cloves of garlic from Saveur Magazine, October 2012 (#150): Special Collector’s Issue: 101 Classic Recipes

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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

  • rmardel on June 14, 2021

    This is a favorite recipe, although I have modified it enough over the years that it may just barely resemble the original. It works well for chicken, pheasant, and game birds. Although the recipe calls for a whole chicken, I find it works better with thighs and legs; the breasts become too dry. Other modifications include eliminating the stock and replacing it with additional vermouth, increasing the tarragon to 3 tablespoons, and adding parsley, celery, and onion as aromatics. I brown the chicken in a Dutch oven, sauté the vegetables, then return the chicken to the pot with the herbs and vermouth. I cook the dish in the oven about an 1 hour, then remove the lid and cook another 15 to 20 minutes, until the chicken skin is brown.

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