Thursday Recipe Exchange: Garlic Chicken

Photo by JeffreyW
From our Food Goddess, TaMara:

This has to be quick tonight. It’s been a crazy, busy week and I almost forgot put this up today. Tis the season – work and fun. It was a toss-up tonight between the garlic chicken recipes and a great slow-cooker recipe one of the guys at the office told me about this week. I decided on saving that for next week, after I have a chance to test it out.

For tonight I chose Jeffrey’s Lemon Garlic Chicken, which is the picture at the top and the recipe is here.

I’m going for my favorite, fun recipe, Garlic, Garlic Chicken (recipe below) that always surprises me how good it is. I’ve featured it before, but it was several years ago, so I thought it was time to revisit it. It’s quick and easy to prepare.

How are your holiday plans coming? Anyone have a special recipe they are doing this year? I’m not sure where Christmas Eve is going to be, my house or a friend’s, either way, we’ll be cooking, we just don’t know what yet. What’s on your holiday menu?

Now for our featured presentation:

This recipe is surprising in its flavors. The garlic is sweet and nutty, making a great dipping sauce for bread. The chicken is infused with flavor, but not overpowered by garlic. Serve with a loaf of crusty bread and a salad with a variety of greens and a light, tangy dressing to compliment the sweetness of the main course.

Garlic, Garlic Chicken

5 lb roasting chicken
1 cup of wine
1/2 cup of chicken broth,
salt & pepper
40 cloves of garlic (unpeeled).

Roast in a cooking bag for about an hour. The garlic can be squeezed out of the skins at the table onto fresh bread. Or, you can take the broth from the cooking reduce it and then add the peeled garlic into that. It makes a very nutty, garlicy kind of gravy.

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27 replies
  1. 1
    brettvk says:

    Jeffrey’s link to Rachel Ray is borked.

  2. 2
    Comrade Mary says:

    Oh, that looks amazing! I have to try it this weekend.

    A small gift in return: a gamelan ensemble covers Not Great Men by Gang of Four. So sweet, so dissonant, so lovely.

  3. 3
    Yutsano says:

    Yay! Another variation on Poulet aux 40 Gousses d’Ail!! Provencal food rules.

  4. 4
    Full Metal Wingnut says:

    I love the 40 cloves chicken dish. This is close to, but not exactly, Alton Brown’s recipe.

  5. 5
  6. 6
    redshirt says:

    Is it possible to eat too much garlic, as in specifically, the personal odor one exudes 12-36 hours after eating a lot of garlic? I’ve smelled it on others, I’ve smelled it on/off myself, and it’s not very pleasant. Or is it an acquired smell?

  7. 7
    waratah says:

    The roast chicken sounds easy and delicious.

  8. 8
    👽 Martin says:

    @Full Metal Wingnut: You know, linking to Rachel Ray is proposed to be classified a crime against humanity in that new UN internet treaty. Its one of the best parts of the legislation. And to link to Rachel Ray and not Alton’s In the Bulb of the Night show compounds that crime by a billion.

    I may have to leave this place and start commenting over at World Net Daily. They would not commit such a vile act.

  9. 9
    👽 Martin says:

    @redshirt: Oh yes. It’s a good insect repellant as well. Remember, though, if you cook the garlic down enough that doesn’t really happen to the same degree. I had a shrimp and 40 cloves dish at a restaurant once where the garlic wasn’t cooked as heavily (shrimp, yo) and was much more pungent and, man, did I reek for about 3 days. In these recipes for chicken you’re usually baking that garlic down to nothingness, and when I make it, there’s not really much of an aftereffect.

  10. 10
    Ailuridae says:

    @👽 Martin:

    Mark Bittman’s recipe is also quite great (and also very simple)


  11. 11
    waratah says:

    I found a lovely Pumpkin Cake recipe with crystalized ginger I am thinking of making and serving with warm brandy custard.
    You never know where you will find a good recipe and this one is from Digby

  12. 12
    Punchy says:

    Speaking of food, Chris Christie is on TDS.

  13. 13
    Jon Parker says:

    Comrade Mary, that video made my week. Thank you.

  14. 14
    punkdavid says:

    My wife has become an exceptional cook over the past 5-7 years, and “Chicken with 40 cloves of garlic” was one of her first great successes. I love how the garlic can be spread like butter on the chicken after it’s cooked. Simple French country comfort food.

  15. 15
    👽 Martin says:

    Oh, for Xmas dinner I’m aiming for a large standing rib roast on the barbecue. Never done one before. A bit of hickory and offset heat at about 225 for maybe 8 hours for a large roast, with a nice blast at the end to set it up. Make a nice au jus to go with it. Roast root vegetables on the grill, roast potatoes (mashed) with garlic and thyme, yorkshire pudding. Maybe an onion soup as a lead-in.

    Beef Palace in Huntington Beach. Dry aged, grass fed beef. Not cheap, cash only, worth every penny. It’s the real deal.

  16. 16
    Yutsano says:

    @👽 Martin:

    A bit of hickory and offset heat at about 225 for maybe 8 hours for a large roast

    My brain did this in the wrong temperature scale and I envisioned a lump of coal. Which I am guessing is not the outcome you are seeking here. I blame my addiction to drooling over shamelessly watching Nigella Lawson on YouTube.

  17. 17
    Yutsano says:

    Okay, can someone adjust the fucking moderation filter?? Jeebus on a pogo stick!

  18. 18
    Anne Laurie says:

    @👽 Martin:

    I may have to leave this place and start commenting over at World Net Daily. They would not commit such a vile act.

    I doubt WND approves of the use of garlic in cooking — too foreign. Dark-skinned foreign, even, for bigots who consider Italians the intermediary species between blahs and humans.

  19. 19
    kc says:


    Yeah, I tried to Google it, but couldn’t find anything that seemed like the dish on Jeffrey’s pic. Looks delicious.

  20. 20
    👽 Martin says:

    @Anne Laurie: Yes, but even so, they should at least respect what a media abomination Rachel Ray is and rightly shun her from all cooking discussion.

  21. 21
    TaMara (BHF) says:

    @brettvk: I have a message into JeffreyW. Check back at that recipe tomorrow night and I’ll probably have a fix for it. Who knew RR would suddenly be censored. ;-)

  22. 22
    Comrade Mary says:

    I think this is the Ray recipe he meant to link:

    (sorry, iPhone)

  23. 23
    Comrade Mary says:

    I mean, there’s no lemon in that link, but there is lime and orange, plus the spice mixture is similar to his second link. Maybe he just substituted lemons in his dish.

  24. 24
    Rand Careaga says:

    It’s not the season, but in the warmer months I have a simpler recipe: I coat boneless chicken thighs with olive oil and crushed garlic and barbecue them on a covered charcoal grill (“Smoky Joe”). The olive oil/garlic/smoke combination is irresistible on the chicken.

  25. 25
  26. 26
    aimai says:

    I’m late to this but I’m doing something similar this weekend based on Jamie Oliver’s marvellous Chicken recipe.

    Basically it is Chicken with a surprising mix of sage, lemon peel, tons of garlic, two sticks of cinnamon and I add one large dried chili and, wait for it: milk.

    Sear the chicken (I’ve been doing chicken breasts because no one likes the dark meat but me. Take four chicken breasts and rub them with garlic, salt, and pepper. Sear them skin side down in your roasting pan. Then fill the bottom of the pan with cut up onions and carrots (if you like), the zest from one whole lemon, a handful of picked fresh sage, ten or fifteen cloves of garlic (I buy ready peeled so I don’t fuss with the peels afterwards), two sticks of cinnamon, one large dried chili, and a cup of milk. If the pan gets dry, and it might because the chicken breasts have less moisture than a whole chicken, add a cup of white wine at some point during the cooking period. Also: juice of one lemon. Salt and pepper to taste.

    Roast in a hot oven (400-450) until done. I usually use a big casserole pot for a whole four pound chicken but the girls like white meat so I’m doing it in a big fricassee pan, heavy and cast iron enamel. It means that the sauce boils off faster so you really have to watch it because it is so, so, so, good. The chicken breasts come out as juicy and as crispy as anything you’ve had at a top notch restaurant.


  27. 27
    Not Sure says:

    I assume you mean white wine, right?

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