Chowhound Presents: Table Talk with Nadine Levy Redzepi of Downtime: Deliciousness at Home | Ask Your Questions Now ›

Home Cooking

Chicken Garlic

Chicken with 40 Cloves of Garlic


Home Cooking 15

Chicken with 40 Cloves of Garlic

valerie | Nov 10, 2006 01:56 PM

I had never made this dish before and last night I made Alton Brown's version.

I made it in a LeCreuset and as I was about to put it in the oven, I realized that the recipe calls for no wine, water or stock. Thinking that it might dry out in the oven, I threw in about 1/2 cup of chicken stock. Then I looked at a bunch of recipes on various websites and they all called for some sort of liquid. In the end, the flavor was good, but the chicken was a bit dry and I was disappointed.

So here are my questions -- is it a mistake that there is no liquid to be added? Should I have not used my LeCreuset? While somewhat similar, are the other recipes better (i.e. James Beard's version?)? This version was particularly easy, which was nice.


Want to stay up to date with this post?

Recommended From Chowhound