This classic french dish is well loved.   And is from my favorite little french cookbook "The Best of France". The very idea of cooking with 40 cloves of garlic would be unthinkable were it not for the fact the garlic is poached before adding it to the dish.  Turning the garlic into a soft texture and sweet in flavor.  Not to mention you have wonderfully  cooked garlic that can be used in mashed potatoes or spread on bread.  You don't have to count each clove. I make it simple by using 2 full heads of garlic.  This gives you anywhere from 30-40 cloves.  I promise you'll love this recipe.  People will think your a 5 star chef.    Bon Appetite ,  Peggy


Poulet aux Quarante Grousses d'Ail
Chicken with 40 cloves of garlic




6 Tbs. butter . divided
1 Tbs. veg oil
1 chicken (around 3ish pounds) cut into 8 pieces rinsed and patted dry
salt and pepper
2 heads of garlic.  Unpeeled and blanched in boiling water for 10 minutes
1/2 tsp, thyme
1 bay leaf
1/2 cup white wine
1 cup chicken stock


In a large deep skillet over medium heat, warm 2 Tbs. butter and oil until hot.  Add chicken pieces and season salt and pepper, brown on all sides.  Distribute the garlic cloves around the chicken and season with thyme and bay leaf.  Cover the skillet and cook over med-low heat for 30-35 minutes or until the juices run clear when chicken is pierced with a fork.  Transfer the chicken and garlic to a platter and keep warm.  Discard the bay leaf.  Add wine and reduce the liquid by half over high heat.  Add stock and reduce to 3/4 cup.  Remove from heat and swirl in the remaining 4 Tbs. butter.  PLace the chicken (sans garlic) on a serving platter and pour sauce over the chicken.  I always serve this dish with a potato  dish and haricot vert.