Garlic and chicken is a popular combination, especially in classical cuisine.  You have such favorites as Sautéed Chicken with Garlic (Sauté Dauphinoise) and Chicken Marinated in Garlic oil. But the following recipe beats them all in terms of using the beloved stinky clove—and that is chicken braised in forty, yes, forty cloves of garlic.

One would think that much garlic in a recipe would make for really spicy, pungent dish.  The opposite is true. This dish is rather mild with a pleasant flavor. Once the garlic is cooked it disagrees with no one.

We served this entrée with couscous (we’ve been on a couscous kick lately), but you can use any side dish you want, be it vegetable or a grain. Or it can be paired with just hearty bread or croutons. Also, this dish should be served in the original casserole or baking dish it was baked in.   The glory comes when you transfer the recipe to the table and remove the lid just before serving. A marvelous, delicious aroma of garlic will be released, and the chicken will be tender and fragrant. In our crowd, we like to squeeze the  garlic from their skins and serve it over the chicken and/or side dish.

CHICKEN BRAISED WITH FORTY CLOVES OF GARLIC

Ingredients:

3-4 pound chicken. washed, patted dry, and cut into serving pieces
Salt and ground black pepper to taste
1 cup olive oil
2 tablespoons fresh chopped parsley
1 tablespoon fresh chopped chives or 1 teaspoon dried
1 tablespoon fresh chopped rosemary or 1 teaspoon dried
1 bay leaf
Flour-and-water paste containing a little oil (see recipe)

Instructions

  1.  Preheat oven to 325 degrees F.
  2. Season chicken pieces with salt and pepper.
  3.  Put the olive oil  with the garlic cloves in a baking dish or heatproof casserole. Add chicken pieces and sprinkle with the parsley, chives and tarragon. Stir and turn the chicken pieces several times so that it is well coated with the oil and seasonings.
  4. Seal the lid of the baking dish or casserole with the flour-and-water paste. Place in oven and cook for 2½ hours.
    Yield: 4 servings.

FLOUR-WATER PASTE

In a small bowl or saucepan, mix two tablespoons flour with 2 tablespoon water until it forms a soft paste. You can add more flour or water to adjust the consistency as needed. Mix in a little olive oil and use to seal the lid.