I love things that are braised, and Chicken with 40 cloves of garlic certainly fits the bill for warm, comforting, braised dishes.
You start by separating out 40 cloves of garlic, slicing celery thin, and layering it in the bottom of a dutch oven, then you add celery, parsley,garlic, and then chicken, until the pot is full and you're out of chicken. Then, you pour over some vermouth, and set in the oven, while it cooks and becomes tender, and melds together, and creates a garlicky, but mellow sauce. This was part of my Thanksgiving weekend dinner party, and was served with plenty of crusty bread to mop up the sauce.
It was quite wonderful, and something that I would definitely make again.
Just made this for the first time, and it was SO easy and fabulously tasty. Surprisingly not overpoweringly garlicky. Very pleasantly aromatic. I served it on a dinner plate with wilted spinach/balsamic vinegar on side, in addition to the french bread (as author recommends). I'll definitely make it again for guests. But, next time, I'd serve in a shallow bowl so the great sauce would be more available for bread-dunking.
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