Chicken with 40 Cloves of Garlic

Chicken with 40 Cloves of Garlic is classic French comfort food at its simple and satisfying best. One of the basic tenets of French cuisine is making full use of ingredients—hence, whole chickens in this recipe.

Yield:

8 servings (serving size: about 4 ounces chicken, 2 tablespoons sauce, 5 garlic cloves, and 3 bread slices)

Recipe from

Nutritional Information

Calories 343
Caloriesfromfat 36 %
Fat 13.7 g
Satfat 3.6 g
Monofat 4.9 g
Polyfat 3.4 g
Protein 29.6 g
Carbohydrate 24.2 g
Fiber 2 g
Cholesterol 111 mg
Iron 2.3 mg
Sodium 468 mg
Calcium 58 mg

Ingredients

2 (3-pound) whole chickens
1 tablespoon butter
1 tablespoon extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
40 garlic cloves, peeled
1 1/4 cups fat-free, less-sodium chicken broth
1 cup dry white wine
24 (1/4-inch-thick) slices diagonally cut French bread baguette
Chopped fresh flat-leaf parsley (optional)

Preparation

Remove and discard giblets and neck from chickens. Rinse chickens with cold water; pat dry. Trim excess fat; remove skin. Cut each chicken into 8 pieces. Combine butter and oil in a 12-inch nonstick skillet over medium-high heat. Sprinkle salt and pepper evenly over chicken. Add half of chicken pieces to pan; cook 2 minutes on each side or until golden. Remove chicken from pan; keep warm. Repeat procedure with remaining chicken.

Reduce heat to medium. Add garlic; cook 1 minute or until garlic begins to brown, stirring frequently. Arrange chicken on top of garlic. Add broth and wine; cover and cook 25 minutes or until chicken is done.

Remove chicken from pan; keep warm. Increase heat to medium-high; cook 10 minutes or until liquid is reduced to about 1 cup. Serve sauce and garlic with chicken and bread. Garnish with chopped parsley, if desired.

Note:

In a pinch, you can substitute six pounds of chicken pieces. The garlic softens in flavor as it roasts and is easy to spread over the baguette slices. Serve with steamed asparagus.

Joanne Weir,

June 2005