Provençal Chicken with 40 Garlic Cloves

Name: Provençal Chicken with 40 Garlic Cloves
Cuisine: French
Ingredients: One 4½-pound chicken; 2 small sprigs fresh rosemary; 2 small sprigs fresh thyme; 2 fresh sage leaves; 1 Turkish bay leaf; Salt; Pepper from the mill; Virgin olive oil as needed; 40 cloves garlic, blanched 2 minutes in their skins in salted boiling water; 40 cloves garlic, blanched 2 minutes in their skins in salted boiling water; 1 large bunch fresh Italian parsley stems, coarsely chopped; 1 celery rib from the middle of the heart, coarsely chopped; 1 pound baby potatoes, unpeeled, or 4 large potatoes, peeled and turned into smaller pieces; 1 pound baby potatoes, unpeeled, or 4 large potatoes, peeled and turned into smaller pieces; ⅔ cup Primary Veal Stock or chicken stock; ⅔ cup Primary Veal Stock or chicken stock

Le Poulet aux Quarante Gousses d’Ail

Preparation info

FCR—
4 to 6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This recipe is for Bob Thompson of St. Helena, California, to enjoy with his Sauvignon Blanc. The pot used in the old days was a clay pot sealed with a paste of flour and water known as lutage.

Ingredients

One 4½-pound chicken
2 small sprigs fresh rosemary

Europe
Americas
United States
France
Provence
California
St. Helena
Main course
Gluten-free

Method

Wash the chicken inside and out and pat it completely dry. In its cavity place 1 sprig each of the rosemary and thyme, 1 sage leaf, the bay leaf, and season with salt and pepper. Truss.

In an enameled cast-iron pot just large enough to contain the chicken, pour in ¼ inch of olive oil. Over medium heat, slowly brown the chicken on all sides with the lid on, but slightly askew. Remove the