This 50 Clove Garlic Chicken is a French classic that’s gone full throttle because 40 cloves just didn’t cut it. Slow-cooked with herbs, vermouth, and whole garlic (yep, unpeeled!), the chicken comes out meltingly tender, swimming in a sauce that’s begging to be mopped up with crusty bread. Comfort food with a garlicky punch
Ingredients
40ml (2 tbsp) olive oil
2kg (4.4lb) chicken, cut into 10 pieces
sea salt and pepper, to season
2 sticks celery, chopped
2 brown onions, sliced
½ bunch thyme
2 fresh bay leaves
3 sprigs flat leaf parsley
1 tsp dried Herbs de Provence
freshly grated nutmeg
50 cloves garlic, unpeeled (about 4 heads)
125ml/5oz (½ cup) Vermouth
crusty bread, to serve
Method
Step 1: Prep and cook chicken
Preheat the oven to 170°C fan force (340°F).
Season chicken pieces well with salt and pepper.
Heat the oil in a large oven proof saucepan over medium-high heat.
Cook the chicken pieces for 6-8 minutes, in batches, until well browned all over, then set aside.
Step 2: Cook the base
Add the onion and celery to the pan and cook for 3 minutes, until softened.
Stir in thyme, bay, parsley, dried herbs and grate over nutmeg.
Sprinkle over half of the garlic cloves, then return the chicken to the pan and any resting juices.
Add remaining garlic then pour in the vermouth. Cover with a lid and place in the oven for 1 hour 15 minutes.
Step 3: Finish and serve
Serve chicken pieces with fresh crusty bread and squeeze the garlic from its skin to serve similar to butter with the bread, chicken and sauce.
source
31 Comments
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I make this dish following Alton Brown’s recipe and it’s always always a crowd favorite
He makes it look so easy
Too much garlic man
Skimping on the garlic 😂
That spinning sound reminds me of the 3d pinball game on windows
Needs more garlic
Bah
damn yo! you got them asbestos hands!
With the recipe must be great😂❤
I think you need more garlic
I have a similar recipe, got it from Garlic Farm Cookbook, they call it "Happy Chicken ", amazingly the garlic isn't overpowering, but remove the skins
My kind of garlic quantity
is there a more detailed recipe please (portions of ingredients; oven temp&time etc)
House wil smell 5 years like garlic 😂
as a vampire, this mortifies me…but since i'm dead anyway why not give it a shot?
….it's been an hour since i've tried this. I have been cured of vampirism.
Peeling garlic is optional
Pollo al ajillo is how we call It in Spain. Same récipe could be made with rabbit
Why garlic with skin?
As a Sicilian my automatic thought when he says, “nah, let’s make it 50” was, “THATS RIGHT, CHEF ANDY! EFF THAT CHICKEN UP!”
Eres inglés británico?
Excelente 🎉
You took that pan out of the oven without wearing oven gloves, or even a tea towel?
I use a dough seal for the lid to keep the steam in.
I know this recipe calls for 50, but let’s be honest… Some of us will always double the suggested amount of garlic. 😂
Imagine your breath after that
👍🏾🆒👍🏾
It needed a bit more garlic
Saw one where they deep fried chicken coated in garlic confi or something of the like made of 50 or 100 blended garlic cloves I think after roasting
That’s too much chicken for that amount of garlic
👋🤤😍😋😋😋💥
Thanks Andy☺️
I remember watching the Frugal Gourmet cook this on PBS with my grandma 40 years ago. She made it several times. Then I remember the Frugal Gourmet turned out to be a… creep and it sours the memory a bit lol