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Braised Chicken with 40 Cloves of Garlic

Wednesday, 24 June 2009

I finally made it! I bookmarked this recipe right away when I saw it at Pam's for the love of cooking. I knew that the wild boar would enjoy this because he loves garlic. He would urge me to add garlic in every single dish that I cook and he picks and eats all the garlic he sees in a dish. Why didn't I cook this earlier then? 40 cloves of garlic, that's why. That's about 4 heads of garlic! Do you know how much garlicky burps and farts I had to endure after that? Cook this and experience it yourself! Despite all the stinky aroma, we really enjoyed this dish. It was super garlicky and hence, super tasty.


Braised Chicken with 40 Cloves of Garlic


Ingredients:
Adapted from For the love of cooking

  • 8 pieces Chicken Thighs/ Drumsticks
  • 3 medium Onions - cut into wedges
  • 40 cloves (about 4 bulbs) Garlic - crushed
  • 1 handful Fresh Thyme - use the leaves and discard the stalks
  • 2 Bay Leaves
  • 2 cup Chicken Stock (low sodium)
  • 1 tbs Plain Flour
  • 1 tbs Butter
  • Salt
  • Freshly Ground Black Pepper
  • 1/2 Lemon's Juice (or more)

Directions:

  • Heat up a bit of oil in a pot. Brown chicken pieces. Remove and leave aside for later use.
  • Remove oil and leave only about 1 tbs of oil in the pot.
  • Add onions, saute until soft.
  • Add garlic, saute until fragrant.
  • Add in thyme, bay leaves, chicken pieces, 1 1/2 cups chicken stock, bring to boil.
  • When it starts to boil, lower heat and leave to simmer until chicken is tender. I used a pressure cooker and left it to cook under pressure for about 20 mins.
  • In another pot, melt butter.
  • Whisk in plain flour and cook until you get a light brown paste. It should smell a bit nutty.
  • Add in the rest of the chicken stock and boil until thickened. Add this to chicken. Stir to mix and leave to boil until thickened.
  • Season with salt and pepper.
  • Squeeze in lemon juice and enjoy!

31 oink oinks...:

KennyT said...

40 cloves, how long did the garlicky farting and burping persist? HAHAHAHA x 10.

Tangled Noodle said...

Yay! I remember when you tweeted about this. We already have a gassy dog, so why not join in the chorus? At least we'll have delicious food in the process . . . ! 8-)

My only complaint might be having to peel and crush all those cloves.

doggybloggy said...

I am liking the sound of this dish....

Jenn said...

The more the garlic the better is what I always say. Awesome job with the chicken. I love it on that bed of, what looks to me like cous cous.

Christelle said...

Bahh, cooked garlic is inoffensive, lol, great dish anyway! :)

Elra said...

This is really classic French dish. I made it very often, and never get tired of it. Yours look delice!

katie said...

wow wow wow wow. 40...

I like this. I also like the spanish version of it 'pollo al ajillo' -- less garlic, more wine and sherry-- cuase i like to alcoholify my food.

delicious.

♥peachkins♥ said...

40 garlics? this must be super tasty!! I love garlic as well..

Hummingbird Appetite said...

I love garlic. You can never have too much.

kiss my spatula said...

oh yes, bring on the garlic! 40 cloves sounds like just the type of recipe for me.

Kitchen Flavours said...

Oh wow 40 garlic cloves sounds.....yum and rich....love that strong flavour of garlic in chicken....

Happy cook said...

I have seen thisin lots of blogs,but till now not dared to make them.
Looks really yumm.

Jennifer said...

During my visit to Williams Sonoma store this past Christmas they were making this... I thought there was no way 40 cloves of garlic could be GOOD. well it was GREAT!!!!!!!!!! Thanks for the recipe :)

Soma said...

I am a garlic lover & i don't think cooked garlic stinks at all! sounds good to me:-)

Grace said...

i keep seeing this everywhere, and every time i see it, i want it. i don't know why i'm delaying the inevitable--it's something i'd definitely love! your presentation is lovely! :)

Sam said...

I really want to try this, I love garlic and love the sound of this dish!

Jo said...

I think I've seen this recipe on Jamie Oliver and remembered I had wanted to try it out. Still haven't gotten to it as yet. It looks delicious but I guess I'd have to do this over the weekend and make sure we aren't going out too! :)

Parita said...

Oh my 40 garlic cloves? I am allergic to garlic so for me even one is like 40!

The Little Teochew said...

You had me at "garlic". This is soooo on my to-do list. Thanks!

Angie's Recipes said...

40 cloves! You are adventurous and have a sense of aroma!
Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good. ~Alice May Brock

Angie's Recipes said...

BTW, bookmark the recipe and will experience what you did soon.

nora@ffr said...

made this las week and never get out of hand. yours look much delish and classy :)
cheers!!

The Duo Dishes said...

That's a whole lotta garlic. Are we ready for the intensity?? Probably!

Leslie said...

lol...I could only imagine the stinky farts in my house for this. I have seen this recipe for years..I suppose I better make it someday

Chef E said...

I made something similar in my French studies, from Provence...I love garlic, and this looks so great...

Janet @Gourmet Traveller88 said...

I love everything garlicky. A german reader had given me a similar recipe some time ago but i was still skeptical about how it taste with so many garlics. After reading yours, I should give a go to try it out.

Lizzie said...

I think the original French version uses only olive oil as the liquid part of this dish - and it uses a whole lot too.

I've made this before with half white wine, half stock and the cloves of garlic in their skins. I also didn't thicken it - it was gorgeous, wonderfully messy and very communal dipping bread in the juices.

mycookinghut said...

I love garlic!! But, have never cooked anything with 40 garlic yet.. I want to try!

Justin said...

40 cloves... oh man, i haven't made this in years. i used to do the patricia welle's recipe. yum.

pigpigscorner said...

Kenny: The whole night unfortunately! I was awakened by farts a few times throughout the night!

Tangled Noodle:A gassy dog?? THe wild boar peeled and crushed those garlic for me =)

doggybloggy: You should try this out then!

Jenn: Yes, it's just simple lemon couscous.

Christelle: The gas released after eating garlic is offensive =P

Elra: I would definitely make this again!

katie: I will try the wine version the next time I make this!

peachkins: Yes it was really delicious!

Jenny: You might want to add more garlic if you ever make this then =)

kiss my spatula: You have to try this then, it's bursting with garlic flavour!

Kitchen Flavours: Yes, it was really rich and so delicious!

Happy Cook: I was a bit scared at first, but it's worth a try! I'll definitely make this again.

Jennifer: I thought 40 cloves would be too strong, but it was really great!

SOma: The fart stinks though =P

Grace: You should get urself some garlic and make some now! It's really simple and soo delicious!

Sam: Yeap you should! I think I'll be having it sometime soon too!

Jo: haha yes, You might want to stay away form the crowd for at least a day!

Parita: wow I've never came across anyone who is allergic to garlic, and garlic seems to be used in almost everything!

the little teochew: garlic makes everything good isn't it.

Angie: Just because the wild boar loves garlic =P

nora: Thank you =) the 40 cloves of garlic made such a wonderful right!

Chrystal & Amir: Definitely!

Leslie: The house was basically saturated with farts the whole night!

Elizabeth: From what I know, it's a French dish! Just that I left out the wine.

Janet: Definitely worth a try!

Lizzie: O.O that's A LOT of olive oil! I'll try it with wine next time!

leemei: You should! It's soo delicious! Can't wait to cook it again.

Justin: I'll try it with white wine the next time I make this!

Lisa said...

LOL@garlicky burps and farts. Been there - not to mention the lovely garlic stench that flows out of every pore in the body for a day or two afterward. OK, that photo seals it, I'm making this! Such a perfect 'comfort food' dish.

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