food history?

Question

anyone know about a dish called something like chicken with 40 cloves? It's made with 40 cloves of garlic and I would like to know where this recipe comes from, country wise

Answer 1

The majority of the websites that I've looked at seem to think it's from France.

Wherever it's from, it's really good... :-)

Answer 2

This is the recipe I have used:

Ingredients:
2 chicken breasts -- split
4 tablespoons oil
4 tablespoons butter
1/4 cup sweet vermouth
40 cloves garlic -- whole


Directions:

Don't let the amount of garlic scare you off. When cooked with the vermouth it takes on a sweeter flavor and is quite delicious. Melt butter in frying pan. Add oil. Brown chicken well on both sides. Remove chicken. Add garlic and saute for about a minute. Add dry vermouth. Stir. Put chicken back in the pan on top of garlic. Cover and simmer about one hour, turning chicken occasionally. When done, serve chicken with cloves of garlic on the side. Garlic can be mashed and spread on bread or on chicken.


I got it from the internet; but I first heard of the recipe in England at a little italian restaurant there. The owners were from a little town near Florence. Hope this helps!

Answer 3

Originally from France.


CHICKEN WITH 40 CLOVES OF GARLIC
Poulet aux Quarante Gousses d'Ail
Active time: 15 min Start to finish: 50 min

Chicken with 40 cloves of garlic was a recipe that allowed us to be provocative without being downright offensive. It presents the softer side of garlic — the "stinking rose" — mellowed by long, slow cooking.

1 (4-lb) chicken
1/2 teaspoon salt
1/4 teaspoon black pepper
1 scant cup olive oil
2 fresh parsley sprigs
1 fresh rosemary sprig
1 fresh thyme sprig
1 fresh sage sprig
1 bay leaf (not California)
1 celery rib
40 garlic cloves, peeled (from 3 to 4 heads of garlic)
Accompaniment: toasted baguette slices
Special equipment: kitchen string

Preheat oven to 350°F.
Rinse chicken and pat dry. Sprinkle inside and out with salt and pepper. Tie legs together with kitchen string and fold wings under chicken.

Heat oil in a 6- to 8-quart wide heavy ovenproof pot over moderately high heat until hot but not smoking, then brown chicken, turning it carefully, until golden brown, about 10 minutes. Transfer chicken to a plate.

Tie herbs and celery together with string to make a bouquet garni and add to pot along with garlic cloves. Put chicken, breast side up, on top of cloves and bake, covered tightly, in middle of oven, basting twice, until cooked through and an instant-read thermometer inserted 2 inches into fleshy part of a thigh (avoid bone) registers 170°F, 30 to 40 minutes.

Transfer chicken to a cutting board, reserving pan juices, and let stand 10 minutes. Cut chicken into serving pieces and spread roasted garlic on toasts. Serve chicken drizzled with some of reserved pan juices.

Makes 4 servings.

Answer 4

Try foodtv.com

Answer 5

saudi arabia i think , i had it it was strong but so good they added rice to it