Dan and I have a friend visiting from Hawaii this week, and he came over for dinner today. Originally, we were supposed to go out to eat but, (1) the weather stinks, (2) we’ve spent way too much money on restaurants lately, and (3) I stumbled across this recipe in my Gmail recipe archive and I just had to make it.
Yeah, you read that title right. It’s not a typo. There are FORTY cloves of garlic in this chicken dish. Forty! Forty deliciously fragrant cloves of garlic, slow-cooked until they melt in your mouth. Mmm. So. Good. Just don’t make any romantic post-dinner plans.
Kissing jokes aside, this dish is actually not overpoweringly garlicky. The cloves infuse the chicken and cooking broth with lots of flavor, but garlic is really not the main focus of the dish — it’s the chicken and the yummy broth. Seriously, this is a really great recipe. Even though I used a pack of drumsticks instead of butchering a whole chicken into several pieces, the meat turned out to be incredibly juicy and tender. And the broth…oh man. It was packed with flavor. Great for bread dipping. Or, you know, drinking through a straw. As for the garlic…well, who doesn’t love roasted garlic? I think I ate about twenty cloves in a row, plain, before I realized that certain male individuals in my life may not appreciate the aftermath. Oops. Pucker up, sweetie!
Recipe can be found here, courtesy of Smitten Kitchen.
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awesome! I love chicken with 4 cloves… I usually do it with thighs and braise it in olive oil instead of stock. you end up with a ton of garlicky chickeny olive oil, and a really concentrated chicken jus.