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Chicken with 40 Cloves of Garlic

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Chicken with 40 Cloves of Garlic


  • 2 tsp olive oil

  • 1 lb small white boiling potatoes

  • 3 celery stalks, thickly sliced

  • 2 carrots, halved lengthwise and cut into 1 1/2-in. pieces

  • 40 garlic cloves, unpeeled

  • 3/4 tsp tarragon

  • 1/2 tsp rosemary, minced

  • 3/4 tsp salt

  • 1 cup chicken broth

  • 1/2 cup dry vermouth

  • 4 boneless, skinless chicken thighs

  • 1/4 cup chopped parsley


  • 1. Preheat oven to 350°F (180°C). Combine oil, potatoes, celery, carrots, garlic, tarragon, rosemary and salt in Dutch oven or flameproof casserole. Toss to combine.

  • 2. Add broth and vermouth to pan and bring to boil over medium heat. Reduce to simmer, cover and cook 10 minutes.

  • 3. Add chicken, cover and place in oven. Bake until chicken is cooked through and potatoes and garlic are tender, 30 minutes. Stir in parsley just before serving

Serves 4

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