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All posts in February, 2014

Yes, I know … it’s supposed to be 40 cloves of garlic in every recipe you see, but garlic is so good that we need more! Actually, I first came across this dish in an old Sunset cookbook called “Italian Cooking” many years ago.The cookbook disappeared in a move, so I’ve been trying to recreate it for a long time now. I seem to have gotten it right this time! The original recipe didn’t call for thyme or cream, and did call for olive oil for the saute.


  • Chicken, preferably free-range organic: 3-4 pounds worth, whether a whole cut up chicken (our preference) or leg quarters or breasts.
  • Garlic: 3-5 heads. I used 4 heads this time, and Eric said it wasn’t enough! Break it apart into cloves, but do NOT peel them.
  • Fat: about 3 tablespoons. This time, I used a combo of tallow and ghee.
  • Salt & Pepper to taste. I always use Celtic Sea Salt and freshly ground mixed peppercorns for the flavor and health benefits.
  • Thyme and/or Rosemary–I used both, about a teaspoon of Thyme and about a tablespoon of Rosemary.
  • White wine: 1-1/2 to 2 cups
  • Heavy Cream: about 1/2 cup

Preheat oven to 375.

Heat the fat in your dutch oven (cast iron is best) over medium heat and saute the garlic for about a minute, until it becomes fragrant. Remove garlic using slotted spoon. Brown chicken pieces that have been salt & peppered. This will probably take 2-3 panfuls. Toss garlic on the pot full of browned chicken pieces, pour wine over all, and sprinkle with the herbs. Cover and bake 1-1/2 hours.

Remove chicken and garlic to separate bowls. Cook down the remaining wine sauce to about half, then add the cream. Boil/simmer until it’s thick enough to coat chicken pieces. Pour into its own bowl or gravy boat. Serve with toasted crusty bread, and rice or pasta if desired.

This also reheats well. Just put your chicken pieces in a baking pan or cast iron skillet along with a proportional amount of the sauce, pour in some more wine, cover, bake at 350 for about 1/2 hour then remove chicken and again cook down sauce & add a bit of cream, as before.