"40 Clove Chicken," also known as "Chicken with 40 Cloves of Garlic" or "Poulet aux Quarante Gousses d'Ail," is a flavorful French dish featuring chicken slow-cooked with a generous amount of garlic. The recipe calls for approximately 40 cloves of garlic, which are peeled and left whole to infuse the chicken and sauce with a distinct, mellow flavor. When cooked slowly, the garlic softens and develops a sweet, caramelized taste.
The dish often includes searing the chicken to crisp the skin before combining it with garlic, herbs like thyme, tarragon, and rosemary, and liquids such as white wine or vermouth and chicken stock. Some variations incorporate a touch of cream for a richer sauce. The result is tender, juicy chicken with a savory-sweet garlic sauce perfect for spreading on crusty bread.
While its origins are debated, the recipe gained popularity in America thanks to chefs like James Beard and Julia Child, who showcased the dish and its simple yet satisfying nature. Child even suggested that "forty cloves may not be enough". The dish remains a favorite for both home cooks and chefs, celebrated for its ease of preparation and impressive depth of flavor.
Variations exist, with some using chicken thighs for optimal results and others experimenting with different herbs and wines to customize the flavor profile. Regardless of specific ingredients, the key to a successful 40 Clove Chicken lies in the quality of ingredients and slow-cooking process that transforms simple components into a comforting and elegant meal.
