Reviewed: Oct. 15, 2009

Delicious! I did 2 chickens cut up. I added 1 1/2 cups Pinot, 4Tbsps honey, fresh thyme, rosemary, olive oil and 40 cloves of garlic. I put a garlic clove under the skin of each chicken piece. This was out of this world. Try it you'll love it!

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SandyMurphy

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Reviewed: Oct. 14, 2009

The first time I made this, even with all the garlic, the chicken hadn't picked up much flavor. I made it a second time, rubbing the chicken with more herbs and such. Then, after it was baked, pulled out the garlic to puree together with just a touch of melted butter - to poor over everything. Amazing. And perfect to sop up with a big fluffy roll.

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Erin M

Living In: Houston, Texas, USA

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Reviewed: Aug. 11, 2009

I found this similar recipe on the garlic bag. It used only olive oil, 1/4 cup. It included also, 1/2 cup white wine, 1/4 cup dry vermouth, juice of one lemon, 1 tsp of dried oregano, and minced fresh parsley. After putting all the ingredients on the chicken, place in a covered roasting pan 40 minutes on 400, then uncovered for another 30 to 35 minutes, and it was delicious. Thanks for providing this recipe, and I hope you try it with the extra ingredients.

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Nora

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Reviewed: May 14, 2009

Yum! Used cut up chicken for convenience and chicken stock for the baking liquid which I then thickened at the end to make a velvety sauce to coat the chicken. This is easy, inexpensive, and very tasty!

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Omahamama

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

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Reviewed: May 11, 2009

My husband mashed the garlic from the pan up and we had instant garlic bread! Delicious recipe and VERY easy to do.

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Melissa

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Reviewed: May 8, 2009

I've been making this for years. It's great and the garlic gets nice and sweet. I've also just used thighs with 20 cloves and that works great as well.

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Barb

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Reviewed: May 7, 2009

This recipe was very good and very easy. One of the few reliable one-pot wonders. The only difference is that I used minced garlic since my family LOVES garlic. Minced garlic is much more potent. I would have like the skin to be a bit crispy, but with the amount of liquid that's released, I would have had to taken the chicken out of the dutch oven and crisped it on a cookie sheet. Nevertheless, this was very good.

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hotrod_baby68

Cooking Level: Professional

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Reviewed: May 2, 2009

This is a classic French dish. You will get the same affect if you use 20 cloves of garlic, cut in half. The smaller you make garlic, the more potent it becomes.

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