Recipe Index

French | Chicken with 40 Cloves of Garlic

Revised on December 17, 2012

I previously made this dish using a recipe from Home Chef. That one was good, but this one is better. I used two boneless chicken half breasts with the skin on. I kept the sauce amounts the same, since we like sauce. I made the Roasted Garlic Potatoes, omitting the garlic, to go with the chicken. I didn't have tarragon so I just chopped up some parsley and called it a day. I loved the vermouth instead of white wine. I loved the method for this, so easy.

Yield: 2 servings

chicken with 40 cloves of garlic


3 tablespoons olive oil

1 (3-4 pound) chicken, cut into 8 pieces (or two half breasts, boneless, skin on)

kosher sea salt, to taste

freshly ground black pepper, to taste

40 cloves garlic, peeled, you can use up to 100 cloves

1/2 cup dry vermouth

3/4 cup low sodium chicken stock

1 tablespoon chopped tarragon



Heat oven to 350° F. Heat oil in a 6-quart Dutch oven over medium-high heat. Season chicken with salt and pepper; add to pot and cook, turning once, until browned, about 15 minutes. Transfer to an 8″x 8″ baking dish; set aside. Add garlic to pot; cook until browned in spots, about 6 minutes. Add vermouth; cook, scraping bottom of pot, until slightly reduced, about 2 minutes. Add stock; boil. Transfer ¼ of the garlic to baking dish; mash remaining into stock. Pour over chicken; bake until chicken is glazed and tender, 15 to 20 minutes. Garnish with tarragon.


(Ref. "Chicken with 40 Cloves of Garlic" recipe,