Baked Chicken with 40 Cloves of Garlic

Makes 4 servings


  • 1 (3-or-4 pound) chicken, cut into pieces
  • 2 tablespoons olive oil
  • Salt and freshly ground pepper
  • 40 large, meaty garlic cloves, unpeeled
  • 1-3/4 cups dry white wine
  • 4 thyme sprigs or 1/4 teaspoon dried
  • 8 garlic croutons
  • 2 tablespoons Cognac
  • Chopped fresh parsley for garnish


  • Preheat the oven to 350°;
  • Remove the skin from the chicken pieces;
  • Heat the oil over medium heat in a heavy-bottomed flameproof casserole wide enough to accommodate the chicken in a single layer;
  • Add the chicken, and salt and pepper lightly;
  • Sauté for 5 minutes, then turn over and sauté another 5 minutes;
  • (If the bottom of the pan scorches a little, don't worry, it won't affect the flavor of the dish);
  • Remove the chicken pieces from the pot;
  • Add the garlic and sauté, stirring, for 3 to 5 minutes, until beginning to brown;
  • Spread the cloves in a single layer and return the chicken pieces to the pot;
  • Add the wine, thyme, and rosemary and cover tightly;
  • Place the casserole in the oven and bake 45 minutes;
  • Meanwhile, make the garlic croutons;
  • After 45 minutes, check the chicken;
  • It should be tender and fragrant;
  • If it isn't quite cooked through or very tender, bake another 15 minutes;
  • Remove the casserole from the oven;
  • Heat the Cognac in a small saucepan and light with a match;
  • Pour over the chicken and shake the casserole until the flames die down;
  • Taste the sauce in the pot, adjust seasonings, and sprinkle with parsley;
  • To serve, place a couple of croutons on each plate, a piece of chicken or two, topped with some of the sauce in the pan, and several garlic cloves for use over croutons.

Calories: 555
Protein: 49 grams
Sodium: 455 mg
Cholesterol: 133 mg
Fat: 18 grams
Carbohydrates: 49 grams

© Michelle Anderson 2005 - 2015