I love the taste of roasted garlic. And the smell. So, when years ago I heard of this crazy 40-cloves of garlic chicken, I knew I had to try it. And I did. Very early into my marriage. The problem? My husband hates garlic (how crazy is he?!) and did not like this chicken. Turns out, he’s not a big fan of chicken, either. So I didn’t really get the chance to make this much.
Too bad, because it’s super easy. And even more delicious. So when I am having company for shabbat (or cooking shabbat dinner for my mom), I love to make this. And now I’m sharing it with you, because I think you’d love to make it, too.
Now I know you’re thinking to yourself that it would be hard to peel 40 cloves of garlic, and you’re right, it would be. But supermarkets and produce stores all sell peeled garlic these days, so when I’m making this dish, I buy the already peeled stuff. Makes it a very quick and easy dish.
Also, I made this in my mom’s Corningware. It’s an older version that can go on the stove and in the oven. I would make it in my dutch oven if I made it had home (had to brown in batches, anyway).
Chicken with 40 Cloves of Garlic, adapted from Alton Brown:
- 1 whole chicken, cut into 8 pieces
- 2 tablespoons olive oil
- 10 sprigs of fresh thyme
- 40 peeled garlic cloves
- 1/2 cup white wine (whatever you like to drink)
1. Preheat oven to 350 degrees.
2. Season chicken with salt and pepper.
3. Toss with olive oil.
4. Brown on both sides, in batches if needed.
5. Remove from heat. Add wine, thyme, and garlic.
6. Bake, covered, for 1 1/2 hours.
7. Remove from oven and let rest 5-10 minutes before serving.