Comments on: chicken with forty cloves of garlic

By: bridget

bridget — Fri, 08 Jan 2010 15:43:52 +0000

lisa – I think it’s probably best if you keep the chicken in one layer. If you have a 12-inch saute pan (with straight sides instead of sloped), I think that would work well because there would be more surface area than a 12-inch skillet has. Another option would be to transfer the whole mixture to a larger baking pan (maybe a 9-by-13-inch) after the skillet is deglazed in step 3. You’d need to transfer the liquid back to a pan to reduce it at the end.

By: lisa

lisa — Fri, 08 Jan 2010 07:28:01 +0000

Hi, have you ever tried making this for 6 people or in a dutch oven. I’m afraid if I cook more chicken then what the recipe calls for the chicken may dry out or end up cooking at different times since they will be piled on top of each other and not cooking in one layer like the recipe implies. Help. Thanks.

By: june

june — Wed, 08 Apr 2009 18:58:43 +0000

This is my first visit to your blog and I love the layout. Its very inviting.

By: mairaid

mairaid — Wed, 25 Mar 2009 12:49:51 +0000

Lovely recipe, but wondering why not just brown the chicken and add the rest of the ingredients into the pan then into the oven. That is how I make it – the chicken turns out lovely and there is plenty of good stuff for sauce making too . . . .It makes it a one pot meal and really very fast to make – then you can relax with your guests!

By: Jaime

Jaime — Sat, 19 Jul 2008 19:17:36 +0000

i’ve always wanted to try this recipe! it looks so garlicky and good

By: pain a l’ancienne « The Way the Cookie Crumbles

pain a l’ancienne « The Way the Cookie Crumbles — Thu, 17 Jul 2008 12:03:48 +0000

[...] Illustrated’s Chicken with 40 Cloves of Garlic recipe is cooked through a combination of roasting and braising, which keeps the meat moist and the [...]

By: Rick Mansfield

Rick Mansfield — Tue, 15 Jul 2008 19:02:02 +0000

I’ve just added a link to your recipe in our newest “Cast Iron Around the Web” entry at http://www.cookingincastiron.com

By: Lani

Lani — Mon, 14 Jul 2008 14:39:39 +0000

Now I’m drooling over the chicken…yum!

By: dawn

dawn — Sun, 13 Jul 2008 18:30:54 +0000

I just love this dish. I make this a lot, but never tried it with rosemary. Your pictures are so good. Thanks for sharing.

By: Elizabeth

Elizabeth — Fri, 11 Jul 2008 18:32:01 +0000

This has been on my list for a while to try, and now you’ve motivated me to actually make it. It looks really delicious.