Skip to Main Content

Chicken with Forty Cloves of Garlic

A traditional Provençal dish. The garlic and fennel require a wine that is both rich and aromatic, and the Clos Blanc or Esprit de Beaucastel Blanc make perfect complements.

Serves: 5

Ingredients

  • 1 whole chicken, in pieces (about 4lbs)
  • 6 tbsps olive oil
  • 40 cloves of garlic, peeled
  • 1 head fennel, cut into slices
  • 1 sprig fresh tarragon
  • 2 sprigs thyme
  • 1 tsp sea salt
  • ground black pepper
  • ¼ cup brandy

Directions

  • Mix olive oil, garlic cloves, fennel slices, and herbs in large mixing bowl.
  • Add chicken pieces, and toss so that chicken is completely coated with oil. Cover with brandy and add salt and pepper over the top.
  • Transfer entire mixture into a heavy casserole dish with tight-fitting lid, making sure chicken pieces are tightly packed.
  • Cover, and cook for 1 hour at 375 degrees.

Pairs With: Clos Blanc