Though 40 cloves of raw garlic might be a terrible shock to a person's taste buds, two hours in the oven softens the blow. Also, garlic's taste depends on how it's prepared, not necessarily on how much is used. For instance, the finer that garlic is chopped, the stronger the flavor. Crushed garlic is strongest, and cooked is not as powerful as raw. The longer garlic cooks, the mellower it becomes.
In the recipe, the cloves are left whole and simmer merrily with the chicken for a very long time. By the time Chicken with 40 Cloves of Garlic gets to the table, the garlic is so meltingly soft and sweet that it's often spread on bread or stirred back into the sauce.
No wonder Chicken with 40 Cloves of Garlic is a classic.
Chicken With 40 Cloves of Garlic
This recipe is a take on James Beard's classic dish. We've added cherry tomatoes and substituted basil and mint for the traditional tarragon. Serve with butternut squash or sweet potatoes.
- 2 1/2 cups sliced leeks or onion
- 1/4 cup each chopped fresh basil and mint
- 4 chicken leg quarters
- 1 cup dry white wine
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 40 unpeeled garlic cloves (about 4 heads)
- 25 whole cherry tomatoes
- Sprigs of basil
- French bread (optional)
Combine leeks, basil and mint in a 4-quart casserole. Arrange chicken over leek mixture. Drizzle with wine; sprinkle with salt, pepper and garlic. Cover casserole with aluminum foil and casserole lid.
