Chicken With 40 Cloves of Garlic

"Three nickels will get you on the subway, but garlic will get you a seat"

~New York Saying

I know, I know, you've probably already had this.  The recipe has been around for at least 40 years, and I've always wanted to make it.  The acquisition of my new Le Creuset Dutch oven was a good excuse.  Now, usually I wouldn't serve an untested meal to guests, but I called some good friends and asked them if they would come over and be my guinea pigs.  If it bombed, I could always order pizza, right?  I looked at both James Beard's version and Ina Garten's and married them, tweaking things to my liking.  James Beard's called for only legs and thighs cooked in a Dutch oven for 1 1/2 hours.  I liked that.  But he put in unpeeled garlic and called for vermouth, whereas Ina Garten used peeled garlic and Cognac...two things I preferred.   Do you see where I'm going with this?

This was a fantastic meal that was easy, economical, smelled heavenly while cooking and everybody loved it.  Serve this with good French bread to spread the soft roasted garlic on.  Such a good relaxed dinner to share with friends.  I should have made this years ago.  So many good things to cook, so little time.

Our friends brought dessert from Lucibello's in New Haven, CT.  Let me tell you...these treats are worth a drive from ANYWHERE!

Chicken with 40 Cloves of Garlic


3 whole heads garlic, about 40 cloves
4 stalks of celery, chopped
2 medium onions, sliced
6 sprigs fresh parsley
Kosher salt
Freshly ground black pepper
1 tablespoon butter
2 tablespoons olive oil
16 chicken legs- any mixture of drumsticks and thighs (skin on)
6 tablespoons Cognac, divided
1 1/2 cups dry white wine
a pinch of thyme
2 tablespoons flour
1/3 cup heavy cream
Sliced French bread, warmed


Separate the cloves of garlic and drop them into a pot of water for 60 seconds.  Drain the garlic and peel.  Set aside.


Dry the chicken with paper towels.  Season liberally with salt and pepper on all sides. Heat the butter and oil in a large heavy pot or Dutch oven, over medium-high heat.  In batches, brown the chicken on both sides, about 3-5 minutes on each side.  When a batch is done, transfer it to a plate and continue browning the chicken, in batches, until all pieces are browned.  Set all chicken aside.


In the same pot, lower the heat and saute the peeled garlic cloves for about 5 minutes until they become golden.

Place celery and onion in the bottom of your Dutch oven.  Top with browned chicken and garlic cloves.  
In a small bowl, mix together wine, 1/2 of the Cognac, thyme, chopped parsley, 1/2 teaspoon salt and 1/4 teaspoon black pepper.  Pour over chicken.  Cover pot and bake for 1 1/2 hours at 350 degrees.


Right before serving, using tongs, remove chicken to a platter and cover with foil to keep warm.  In a small bowl, mix together 1/2 cup of the hot juices from the Dutch oven and the flour, then whisk this back into the remaining juices in the pot.  Place Dutch oven on stove on medium.  Add the remaining Cognac and the cream.  Add salt and pepper to taste and bring to a boil.  Pour the sauce and garlic over the chicken and serve immediately with warm French bread.
Serves 6.

Nothing but crumbs left....