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Chicken with Forty Cloves of Garlic

A traditional Proven├žal dish. The garlic and fennel require a wine that is both rich and aromatic, and the Esprit Blanc makes a perfect complement.

Serves: 5

Image of Chicken with Forty Cloves of Garlic


  • 1 whole chicken, in pieces (about 4lbs)
  • 6 tbsp 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


  • 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: Esprit de Tablas/Beaucastel Blanc, Grenache Blanc, Picardan