Chicken with 40 Cloves of Garlic

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Before you raise an eyebrow, let me assure you: this is not a recipe for garlic breath. Slow-roasting 40 cloves of garlic transforms them into something entirely different—sweet, mellow, and almost jam-like. They melt into the sauce, creating a rich, nutty, and incredibly aromatic braising liquid that will make you a believer. It’s a legendary French Provençal dish that proves simple ingredients can create pure magic.

Quick Look

Prep	Cook	Total	Feeds	Level
20 min	1.5 hours	1 hour 50 min	4-6	Simple & spectacular

Why You’ll Love This Recipe

• The garlic becomes sweet and mellow: It’s a revelation for garlic lovers and skeptics alike.
• Insanely tender chicken: The slow, covered braising makes the chicken fall-off-the-bone tender.
• The aroma is unbelievable: Your kitchen will smell like a French bistro.
• It’s a conversation starter: The name alone is legendary, and the flavor delivers.

Grab These

• 1 whole chicken (3-4 lbs), cut into 8 pieces, or 6-8 chicken thighs
• 40 cloves garlic (about 3-4 heads), peeled*
• 3 tbsp olive oil
• 2 tbsp unsalted butter
• 1 lemon, cut into wedges
• ½ cup dry white vermouth or white wine
• ½ cup chicken stock
• 1 bouquet garni (thyme, rosemary, bay leaf)
• Salt and freshly ground black pepper
• 2 tbsp fresh parsley, chopped

Let’s Make It
*Pro-tip for peeling garlic: Separate the cloves and blanch them in boiling water for 30 seconds. The skins will slip right off.*

Preheat your oven to 350°F (175°C). Pat the chicken pieces dry and season them aggressively with salt and pepper.

In a large Dutch oven or heavy, lidded pot, heat the olive oil and butter over medium-high heat. Brown the chicken in batches, skin-side down first, until deeply golden. Don’t crowd the pan! Remove the chicken and set aside.

Reduce the heat to medium. Add all 40 cloves of peeled garlic to the pot. Sauté, stirring frequently, for about 3-4 minutes until they just begin to take on a pale golden color.

Pour in the vermouth and chicken stock, scraping up any browned bits from the bottom of the pot. Add the bouquet garni and lemon wedges.

Return the chicken to the pot, nestling it among the garlic cloves. Bring the liquid to a simmer, then cover tightly and transfer to the preheated oven.

Braise for 1 to 1 ½ hours, until the chicken is incredibly tender and the garlic is soft and sweet.

To serve, discard the bouquet garni and lemon wedges. Use a fork to mash some of the garlic cloves into the sauce to thicken it. Garnish with fresh parsley.

Nutritional Facts (Per Serving)

Nutrient	Amount
Calories	~ 480 kcal
Protein	35g
Carbohydrates	10g
Fat	32g
*Note:	Values are estimates

Variations & Add-Ins

• With Vegetables: Add 1 cup of pearl onions and ½ lb of small mushrooms when you sauté the garlic.
• Creamy Finish: Stir in ¼ cup of heavy cream or crème fraîche at the end for a luxurious touch.
• With Potatoes: Add small, halved new potatoes to the pot before it goes in the oven for a complete meal.

Serving Ideas

• The Classic Way: Serve with plenty of crusty, toasted bread to spread the soft, roasted garlic onto.
• Over Grains: The sauce is incredible spooned over mashed potatoes, polenta, or orzo.
• With a Salad: A sharp, bitter salad of arugula or endive balances the richness perfectly.

Storage & Reheating

• Storage: Will keep in the refrigerator for up to 3 days.
• Reheating: Reheat gently in a covered pot in the oven or on the stovetop.

My Two Cents

• Pro-Tip: Don’t be tempted to rush the browning of the chicken or the sautéing of the garlic. These steps build the foundational flavors that make the final dish so incredible.

You Asked, I’m Answering
Q: Is it really 40 cloves? That seems like so much!
A: It really is! Trust the process. The long, slow cooking tames the garlic’s pungency completely, leaving only sweetness and depth.

Q: What’s the easiest way to peel all that garlic?
A: The blanching method is a lifesaver. Alternatively, you can place the cloves in a jar and shake vigorously, or buy pre-peeled garlic from the store (though fresh is always best).