Comments on: Chicken with 40 Cloves of Garlic

By: Chef JR

Chef JR — Mon, 06 Sep 2010 16:37:49 +0000

I have had this recipe for about 40 years, but it goes under the name of ALI BABA AND THE FORTY THIEVES, I think I got it from “The Galloping Gourmet” back in the 70′s. But still a great recipe.

By: gary

gary — Sun, 05 Sep 2010 19:23:35 +0000

This is a fantastic dish.

Its first incarnation appeared (as far as I know) in Paula Peck’s “The Art of Good Cooking,” in 1961. It was only slightly different, and called “Chicken and Garlic Stew” — but it has the same magnificent aroma.

(back in ’61, people freely added MSG, but the dish doesn’t need it at all)

By: daisy

daisy — Wed, 23 Jun 2010 14:45:38 +0000

So great to stumble over this classic…thank you for reworking with yummy pictures – am linking you now to N8eat and gathering the ingredients for tmorrows supper!

By: Caramella Mou

Caramella Mou — Fri, 30 Apr 2010 06:09:33 +0000

Hi Helen,

This recipe looks very close to one by Delia Smith, which I can thoroughly recommend.

Thanks for the useful tip on how to rest the chicken after roasting, it makes sense, yet I hadn’t thought of that before.

By: Emily Martin

Emily Martin — Mon, 15 Mar 2010 16:49:27 +0000

Your blog is brilliant! I envy your photography intensely and will be back frequently.
You’re a cook after my own heart.

By: Stu_N

Stu_N — Mon, 08 Mar 2010 17:09:39 +0000

Cooked this at the weekend and it was spectacular. Now really looking forward to the chicken sandwich…

By: Margot

Margot — Sat, 27 Feb 2010 22:08:56 +0000

And I thought I use lots of garlic Sounds delicious.
Also love the new look of the blog.

By: Kavey

Kavey — Thu, 25 Feb 2010 23:16:01 +0000

I haven’t made chicken with 40 cloves of garlic for ages and the version I made used chicken pieces rather than the whole bird so must try it like this!

By: Kerri

Kerri — Mon, 15 Feb 2010 11:48:01 +0000

I love this dish, I was apprehensive about it to begin with but the garlic becomes so delicious after all that cooking.

We used the leftover cloves in a sort of potato gratin, was really good. So many ways to handle the leftovers!

By: Thomas @ The Blog Wine Cellar

Thomas @ The Blog Wine Cellar — Sat, 13 Feb 2010 07:21:44 +0000

Those roasted garlic cloves look amazing. I love dark meat chicken more than anything. A good leg or wing, yep can’t beat it! Cheers~