Chicken with 40 Cloves of Garlic
In this version of chicken with 40 cloves, peeled garlic is cooked until it's all but melted, resulting in a velvety sauce to spoon over the bronzed bird.
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Cooking tools:
- Oven
- Dutch oven
- Stove
- Tongs
- Baking dish
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Wooden spoon
- Potato masher
- Kitchen shears
- Plate
Ingredients
- 3 tbsp. olive oil
- 40 cloves garlic, peeled (you can use up to 100 cloves)
- 1 (3 to 4-lb.) chicken, cut into 8 pieces
- 1⁄2 cup dry vermouth
- 3⁄4 cup chicken stock
- 1 tbsp. chopped tarragon
- Kosher salt
- ground black pepper
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