Braised Chicken with 40 Cloves of Garlic

Braised Chicken with 40 Cloves of Garlic
Photo by Scott Phillips


  • 1 cup lower-salt chicken broth
  • 2 sprigs fresh flat-leaf parsley
  • ¼ tsp. sweet Hungarian paprika
  • One-half lemon
  • ½ cup dry white wine
  • Kosher salt and freshly ground black pepper
  • 2 sprigs fresh thyme
  • + 5 more ingredients
    • 2 Tbs. extra-virgin olive oil
    • 2 sprigs fresh rosemary
    • Toasted baguette slices for serving
    • 3-½- to 4-lb. chicken
    • 40 cloves unpeeled garlic, separated and any loose papery skins removed (about 2 large heads)

Position a rack in the lower third of the oven and heat the oven to 400°F. Trim any excess fat from the cavity of the chicken. Pat the chicken very dry and season inside and out with 2 tsp. salt and 1 tsp. pepper. Squeeze the juice from the lemon half and set the juice aside. Put the juiced lemon...

View full recipe at Fine Cooking


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