Chicken with Forty Cloves of Garlic

Yes, forty cloves. This classic Provençal chicken recipe sounds alarming until you understand what happens to garlic over 90 minutes of sealed braising: it transforms from sharp and pungent into something sweet, creamy, and spreadable, more like roasted garlic butter than anything you’d expect.

The tight seal is the whole technique. Foil under the casserole lid locks in all the moisture and steam, so the chicken braises gently in its own juices mixed with olive oil, dry vermouth, and tarragon. No browning, no basting, no peeking. You seal it and walk away.

Celery slices on the bottom of the casserole act as a rack, lifting the chicken off the bottom so it cooks evenly instead of stewing in the liquid.

Chef Tips

• Do not open the lid during the entire bake. The steam trapped inside is doing all the cooking. Opening it releases the heat and extends the time.
• Peel all 40 cloves before assembling. A quick blanch in boiling water for 30 seconds makes the skins slip off easily.
• The garlic cloves are the best part. Squeeze them from their skins onto hot toast or French bread.
• Use dry vermouth, not sweet. Sweet vermouth would make the sauce cloying.

Variations

• Use bone-in chicken thighs only for a simpler cut that stays juicier.
• Add lemon slices and rosemary alongside the tarragon for a brighter, more herbaceous version.
• Toss in quartered new potatoes for a one-pot meal that absorbs all the garlicky juices.