Chicken with 40 Cloves of Garlic
Why This Recipe Works
We updated the classic French chicken with 40 cloves of garlic recipe, using a hybrid pan-roasting–braising technique, making it better . . . and quicker. For our chicken with 40 cloves of garlic recipe, we used a cut-up chicken rather than a whole bird because it cooks faster and more evenly. First, we roasted the garlic cloves, then we added the braising liquid and chicken to the pan and browned and braised the chicken on top of the stove before transferring the pan to the oven to finish cooking.