Sauté de Poulet aux Quarante Gousses d’Ail

Sauté of Chicken with Forty Garlic Cloves

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Appears in

The Country Cooking of France

By Anne Willan

Published 2007

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Before you recoil in alarm, be assured that garlic mellows in fine style to flavor the sauce of this popular recipe. The younger the garlic, the milder the sauce will be.

In the recipe for Sauté de Poulet au Vinaigre de Vin, omit the vinegar, tomatoes, and tomato paste. Increase the amount of garlic to 3 to 4 heads and include generous amounts of thyme in the bouquet garni. Increase the amount of chicken broth to 2 cups/500 ml, adding it with the garlic cloves. When the chicken is tender, remove the pieces and set them aside with half the garlic cloves (leave them unpeeled for guests to squeeze out the soft pulp at table). Strain and finish the sauce with butter as for Sauté de Poulet au Vinaigre de Vin.

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