Fricassee of Chicken with “Forty Cloves” of Garlic

Preparation info
  • Serves


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By Joyce Goldstein

Published 1998

  • About

Traditionally this dish is made with a whole roast chicken, baked in a sealed casserole with the garlic cloves and a bouquet garni. The chicken cooks slowly in the oven, and when the casserole is opened the wonderful aroma of the garlic permeates the air. It is really a homestyle dish and not appropriate to the busy open-line restaurant format at Square One. For years I have wanted to adapt this recipe to the constraints of the restaurant. The need for individual servings demanded that I us