50-Clove Garlic Chicken

Prep Time: 1½ Hours

Yields: 4–6 Servings


Don't let a little garlic scare you. In addition to adding an unbelievable flavor to the oven-roasted chicken, you can be guaranteed to have zero vampires around the house.


1 (3–4 pound) chicken, cut into 8 pieces

25 cloves garlic, peeled

25 cloves garlic, peeled and thinly sliced

salt and black pepper to taste

granulated garlic to taste

¼ cup olive oil

½ cup dry vermouth

¾ cup chicken stock

1 tbsp chopped tarragon


Preheat oven to 350°F. Season chicken pieces to taste using salt, pepper and granulated garlic. In a large Dutch oven, heat oil over medium-high heat. Add chicken and cook 7–8 minutes on each side or until golden brown. Transfer to a 9" x 11" baking dish and set aside. In the same Dutch oven, add all 50 garlic cloves and cook 6 minutes or until just starting to brown, stirring often. Add vermouth and cook 2 minutes or until slightly reduced, scraping up fonds. Add stock, bring to a rolling boil and cook 2–3 minutes. Pour stock mixture over chicken and bake 30–40 minutes or until chicken is cooked thoroughly. Garnish with chopped tarragon.