Last time I made 40-clove garlic chicken, it was an unmitigated disaster (recipe called for way too much olive oil: it was swimming in it). But now I realize my mistake—I wasn’t privately thinking about vampires! Love your recipes and your humour! Am inspired to try this again (without the tedious peeling of garlic)!
My dear, at what point do the garlic cloves go into the pan? After the leeks are softened? I’m ready to cook and didn’t see ‘em in the instrux till the end. But I may be blind. A distinct possibility but also may be a self-defense ploy against The World.
OOOOOH this sounds delicious, but ALSO! You mentioned a Broadway show from which one of my favorite show tunes comes! I love [title of show] "I'd rather be nine people's favorite thing, than 100 people's ninth favorite thing" is a classic and an inspiration for correct living.
In my early teens my stepmom gave me a cookbook written by a teen. It had a 40-clove pork chop recipe. I still make a variation of it. Then when I first moved to the Bay Area, I went to the Stinking Rose in North Beach shortly after it opened. I had the 40-clove chicken. This recipe looks infinitely better and I’m going to make it next week! Now, get me the audio version of this. ;)
Mmmm, but I don't suppose this works with tofu. Maybe some sort of fish, added after. Maybe just as is, forget any protein. I did get homegrown garlic last week, from someone visiting a friend. She gave me what seemed to last of it, three bulbs in a bag, and when I tried to refuse thinking it was all they had left, she told me she has 300 more bulbs. So, the garlic part is covered; perhaps that's enough?
Toss a bunch of whole garlic cloves (no need to peel) with a little olive oil, salt, and thyme. Wrap it up in foil, toss it in a 350F oven for an hour or so, and see what happens.
Greetings from Dublin Ireland, where the days are a bit darker but the people and outlook brighter. (How could it not be, I suppose?) Wooden stake under the pillow? Hmm, hadn’t considered but perhaps I must? Thanks for the timely recipe. A keeper, as always.
I believe dating was a sweet ritual from the 80’s. I believe I quite enjoyed it!! Looking forward to making the chicken for my large and wild family. They will love it!
I was going to comment on your text and then I got a gander of your garlicky chicken and Yowzers but that looks mighty good!!! Your post made me crave another fabulous Provençal dish aïgo-boulido…but now I want le poulet.
Stunning! And stunned! Like a blow to the head - this dish is. Does more garlic make for more garlic breath or is garlic just garlicy no matter how much is ingested - this is my question. 😆 I am doing trials- because this is a serious question of course.
The magic of this dish is that the garlic looses its pungency and becomes a soft, sweet. Combine that with the olive oil and chicken fat that makes your lips kissably soft, and you've got a fantastic date night recipe. Not that I can remember what dating is like.
The Romanians have been keeping away the vampires for ages with their garlic mujdei. Food of the peasants, cures everything and helps you find out who your true friends are once you've eaten it (all the false ones are running away or complaining for the next 24 hours because you will have garlic scent coming out of your pores). It's how I know my husband truly loves me...
Fire grilled meat, some fried potatoes and a polenta (mamaliga to the Romanians), covered in mujdei. And thank you for introducing me to skordalia. Sounds fancy but I will need to try it as well!
I hold this recipe dear. I have lived my adult life with the notion that one should have everything in moderation, except garlic, tequila, sex and lovely pointed-toe heels.
And you had me at Catherine Deneuve. The Hunger is an exquisite film!
"Ideally, you would do this the day before making this dish, but life does not always work out as we wish it to." I have never heard you speak, but I can hear you saying this, and it makes me want to put your picture on the wall and light a candle, because it's so true. I won't make this one but I really enjoyed reading it and of course have starred and saved it as new just in case I evolve into someone who cooks eventually.
Oops! I think you forgot the 40 cloves of garlic in the instructions..I assume they go in just after the leeks? You may want to correct that.. can’t wait to make this!
Last time I made 40-clove garlic chicken, it was an unmitigated disaster (recipe called for way too much olive oil: it was swimming in it). But now I realize my mistake—I wasn’t privately thinking about vampires! Love your recipes and your humour! Am inspired to try this again (without the tedious peeling of garlic)!
Now you know my methods. I also conjure up thoughts of ghosts when making soup.
Also: Thank you for the compliment!
My dear, at what point do the garlic cloves go into the pan? After the leeks are softened? I’m ready to cook and didn’t see ‘em in the instrux till the end. But I may be blind. A distinct possibility but also may be a self-defense ploy against The World.
I like to add them just after adding the aromatics and liquid to the softened leeks (the new step 9 in the instructions).
Thank you for catching that. My brain is a sad and angry mush.
I have updated the recipe.
OOOOOH this sounds delicious, but ALSO! You mentioned a Broadway show from which one of my favorite show tunes comes! I love [title of show] "I'd rather be nine people's favorite thing, than 100 people's ninth favorite thing" is a classic and an inspiration for correct living.
You have no idea how many times I find myself humming that tune. I often think, "May Spatchcock be the Rice Krispie treat."
Spatchcock is metaphorically the Rice Krispie treat! But in reality something much more delicious and rare, like creme brulee. 😁
Bless you for that, Jenn Kirby.
My gosh this made me laugh and salivate at the same time! Brilliant as always, Michael. And what a gorgeous chicken dish!
This makes mem very happy to read Thank you!
In my early teens my stepmom gave me a cookbook written by a teen. It had a 40-clove pork chop recipe. I still make a variation of it. Then when I first moved to the Bay Area, I went to the Stinking Rose in North Beach shortly after it opened. I had the 40-clove chicken. This recipe looks infinitely better and I’m going to make it next week! Now, get me the audio version of this. ;)
I have STILL never been to The Stinking Rose!
Wearing a necklace of garlic 🧄 now.
My day wear incorporates a subtle lapel pin. After six, it's double bandolier time whenever I leave the safety of my home.
“Double bandolier time” , excellent!
Mmmm, but I don't suppose this works with tofu. Maybe some sort of fish, added after. Maybe just as is, forget any protein. I did get homegrown garlic last week, from someone visiting a friend. She gave me what seemed to last of it, three bulbs in a bag, and when I tried to refuse thinking it was all they had left, she told me she has 300 more bulbs. So, the garlic part is covered; perhaps that's enough?
Toss a bunch of whole garlic cloves (no need to peel) with a little olive oil, salt, and thyme. Wrap it up in foil, toss it in a 350F oven for an hour or so, and see what happens.
Will do!
Greetings from Dublin Ireland, where the days are a bit darker but the people and outlook brighter. (How could it not be, I suppose?) Wooden stake under the pillow? Hmm, hadn’t considered but perhaps I must? Thanks for the timely recipe. A keeper, as always.
A wooden stake under the pillow? Are you mad? That's where I keep the axe.
I love Dublin a lot. Most sarcastic people on the planet. Please wave hello to the Stiffy on the Liffey and the Fag on the Crag for me!
Have already visited both plus the Tone with the Bone but will be passing by Mr Wilde again shortly and will send along a salute from you!
Also: Buy all the fabulous sweaters and have a jambon for me, please.
I believe dating was a sweet ritual from the 80’s. I believe I quite enjoyed it!! Looking forward to making the chicken for my large and wild family. They will love it!
I believe my dating life ended around the same time hook up apps became a thing. I'm simply not emotionally equipped for modern life.
The chicken dish is very forgiving. I hope you all enjoy it!
I was going to comment on your text and then I got a gander of your garlicky chicken and Yowzers but that looks mighty good!!! Your post made me crave another fabulous Provençal dish aïgo-boulido…but now I want le poulet.
…and now I want aïgo-boulido.
Stunning! And stunned! Like a blow to the head - this dish is. Does more garlic make for more garlic breath or is garlic just garlicy no matter how much is ingested - this is my question. 😆 I am doing trials- because this is a serious question of course.
Thank you, Cecilia. And very much.
The magic of this dish is that the garlic looses its pungency and becomes a soft, sweet. Combine that with the olive oil and chicken fat that makes your lips kissably soft, and you've got a fantastic date night recipe. Not that I can remember what dating is like.
The Romanians have been keeping away the vampires for ages with their garlic mujdei. Food of the peasants, cures everything and helps you find out who your true friends are once you've eaten it (all the false ones are running away or complaining for the next 24 hours because you will have garlic scent coming out of your pores). It's how I know my husband truly loves me...
I imagine the late Queen Elizabeth had no Romanian friends, because she banned garlic from her table.
I have been a fan of Greek skordalia for some time, so I'm certain I will love mujdei. Thank you for introducing me to it.
Fire grilled meat, some fried potatoes and a polenta (mamaliga to the Romanians), covered in mujdei. And thank you for introducing me to skordalia. Sounds fancy but I will need to try it as well!
I have a really good story involving skordalia. I need to revisit, revise, and reshare it.
I'll be on the lookout for it
I hold this recipe dear. I have lived my adult life with the notion that one should have everything in moderation, except garlic, tequila, sex and lovely pointed-toe heels.
And you had me at Catherine Deneuve. The Hunger is an exquisite film!
Well at least I've got lots of garlic in my life.
Also, I used to listen to "Bela Lugosi's Dead" by Bauhaus while lying on the floor in the dark. Repeatedly.
"Ideally, you would do this the day before making this dish, but life does not always work out as we wish it to." I have never heard you speak, but I can hear you saying this, and it makes me want to put your picture on the wall and light a candle, because it's so true. I won't make this one but I really enjoyed reading it and of course have starred and saved it as new just in case I evolve into someone who cooks eventually.
"[I]n case I evolve into someone who cooks eventually" pleased me greatly.
And now you've reminded me that I should get back into doing audio versions of my essays again. Thanks for that.
Oh please! I would love that.
Ditto on the audio. Dittodio.
I like the extra pressure. It’s what I need.
Oops! I think you forgot the 40 cloves of garlic in the instructions..I assume they go in just after the leeks? You may want to correct that.. can’t wait to make this!
I had a mild panic when I read this! The garlic's there. Third ingredient down.
And I do hope you make it!
Didnt mean to give you a heart attack! 😬its in the ingredients but not in the instructions..
Been there and done that already.
I AM GOING TO EFFING MAKE THIS SO HARD
Chicken thighs like it hard, so DO IT.
I just hope they can take what I’m going to give them.