Chicken with 40 Cloves of Garlic

This is one of my favorite dishes to cook.  I don't change a thing and it is always a crowd pleaser for my guests!  The bread is a must!   

Love Love Love this recipe. The sauce really makes it so make sure you have extra bread!!!! This doesn't need to be made with whole chickens so feel free to pick your favorite cuts of the chicken.

Quick, easy, delicious! Followed directions, and used a bit more garlic...we like garlic! Gravy was thick, creamy and wonderful on bagette.

Fabulous! I just used boneless skinless chicken breasts and it was really a very easy recipe to make. The flavor and moistness of the chicken is fantastic! My whole family, including the kids, could not get enough of this. Absolutely a restaurant-quality dish!

WOW --so delicious & so easy to make! Everyone at the table LOVED it & we will definitely make it again. I rarely venture out & try recipes at the 4-star level, but this is truly worthy of 5, so hopefully this will push the recipe back into the proper category! To put this in perspective, I cook daily & for a refined palate. Would be delish with some oven baked French fries for the sauce, instead of bread, & side of French green beans...

This was good. I made an extra thick gravy by cooking down the stock as directed then throwing the stock and garlic in a blender for a smooth gravy.

There's only two of us, so there's no way we could get through two whole chickens, and I really wanted to try this recipe -- we both love garlic. I was able to scale down the recipe using chicken breasts, and it was quite good. Just be careful not to overcook this dish.

I make this recipe all the time for guests and everyone ALWAYS asks for the recipe before they leave! It's so simple and has plenty of flavor. A lot of the flavor is in the roasted garlic cloves so make sure you have any kind of crusty bread on hand for spreading and dipping!

My soon-to-be husband and I really liked this recipe! I always ask him to tell me when something is a "Do Over," and he definately said this was. He kept repeating how good it was. It's also a great way to use up that Costco sized container of whole peeled garlic cloves.

All I can say is WOW...there are so few ingredients in this recipe, I have no idea how this dish can pack so much flavor. I used Imagine Organic Low Sodium Chicken Stock, New Harbor Sauvignon Blanc, pre-peeled garlic and skinless bone-in chicken legs from Whole Foods, and just followed the instructions precisely...it turned out amazing! A permanent addition into the rotation, for sure.

I make several Cooking Light recipes, and this is definitely one of my favorites! The chicken was moist and had a wonderful flavor, but the sauce and garlic were the real stars of this dish in my opinion!

this was delicious, we ate every bite and the house smelled wonderful while it was cooking

So good! I modified for my crock pot since I was going to class and wouldn't be home until 9:30. Used 2lb bone-in chicken thighs which I removed the skin from. Seasoned well with poultry seasoning and a little salt (to combat blandness), then sprayed with spray butter. Browned both sides in pan a little bit of EVOO then put in crock. Per other reviewers I kept the sauce amount the same only I used 1 cup chicken stock and 1/2 cup white wine since less liquid is needed in a crock pot. Added 1/2 tbsp dried thyme, sage, and rosemary to the sauce. Cooked on low for 7 hours. Then I removed the chicken from the sauce, turned the crock to high and added 2 tsp of cornstarch to thicken the sauce. I let it cook uncovered for 30 min to thicken. I also mashed up as many of the cloves as possible and just made it a part of the sauce. This was delicious. I would definitely make it again.

Really good! Made it for husband & in-laws, and F-i-L (a semi-prof chef) kept remarking how moist the chicken breasts were, and he ate about 1/2 a loaf of bread to sop up the extra sauce. Like prev reviewer, saved time by using already peeled garlic cloves. Will def make again.

It was a lot of work for little reward. The chicken was moist but not very flavorful. My husband and I agree that we would not try this one again.

I used 4 boneless skinless chicken breasts for this recipe (to keep the fat down and because my husband won't eat anything on the bone). Followed another reviewer and added rosemary, thyme & sage to the recipe. It smelled great while cooking and tasted great as well. Would add a little more salt & spices to the chicken before cooking (it was a little bland for me), and would definitely double the sauce...that's the best part! Served w baguettes, but would recommend mashed potatoes instead. Will be making again, perhaps incorporating ideas from other websites/recipes.

This chicken was delicious, i only used 1 chicken because it was only for my boyfriend and i and we loved it!! I used whole chicken pieces instead of cutting up the entire chicken (saved lots of time) and i bought already peeled cloves (saved even more time) Great recipe will make again and again and again!!

I made this recipe with reservations, but was quite pleased with the results. I will definitely make again, and it's quite fine for company. Doubling the sauce is a must, you wouldn't want to miss any of it.

I love the simplicity of this recipe - and the cooking method resulted in ultra moist chicken. I could not believe this only took 25 minutes! I look forward to serving this to dinner guests complete with mashed potatoes to catch the sinfully declicious sauce. (I halved recipe and found the sauce to be the perfect amount unlike past reviewers.)