Chicken with 40 Cloves of Garlic

Kelly Kolb
With 15 years of working around some of the most brilliant culinary experts, I pride myself on creating delicious and nutritious meals that bring joy to the family table.
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Updated: 8/20/2020

We know, 40 sounds like a lot, but trust us, and James Beard, who first developed this dish.

Don’t be scared of this dish—when garlic cooks, it softens and mellows and is perfect for spreading on French bread. This recipe is a take on James Beard’s classic dish. We’ve added cherry tomatoes and substituted basil and mint for the traditional tarragon. Serve with butternut squash or sweet potatoes.

2 hr 10 min Prep: 10 min Cook: 2 hr
Serves: 6 Save

Ingredients (11)

  • 2 1/2 cup sliced leeks or onion
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped mint
  • 4 chicken leg quarters
  • 1 cup dry white wine
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 40 unpeeled garlic cloves (about 4 heads)
  • 25 whole cherry tomatoes
  • Sprigs of basil
  • French bread (optional)

Directions

  1. Preheat oven to 375F.
  2. Combine leeks, basil and mint in a 4-quart casserole. Arrange chicken over leek mixture. Drizzle with wine; sprinkle with salt, pepper and garlic. Cover casserole with aluminum foil and casserole lid. Bake 1 hour. Add cherry tomatoes and bake 1 hour longer. Garnish with basil sprigs and serve with French bread.