Name: Garlic Chicken (Poulet “aux 40 Gousses d’Ail”)
Yield: Servings: 4
Cuisine: French
Ingredients: 1 teaspoon finely crumbled mixed dried herbs (thyme, oregano, savory); Salt, pepper; ⅔ cup olive oil; 1 chicken, cut up as for a sauté (or 4 legs, thighs and drumsticks, separated); 4 heads (6 ounces) firm garlic, broken into cloves, cleared of loose hulls, but unpeeled; Flour for dough; 1 large bouquet garni: large branch celery, parsley and root (if available), bay leaf, leek greens, small branch lovage (if available)

Preparation info

Servings:
4

Difficulty
Easy

Appears in

Simple French Food

By Richard Olney

Published 1974

About

The garlic, squeezed from its hull and spread onto grilled crisp slices of rough country bread as one eats the chicken, will be appreciated by all who do not share the mental antigarlic quirk; if the bread can be grilled over hot coals, the light smoky flavor will be found to marry particularly well with the garlic purée.

For variety’s sake, turn, quarter, and choke 3 or 4 tender young artichokes, coating them immediately in the recipe’s olive oil before mixing all the ingredients t