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Chicken With 40 Cloves of Garlic

by . Featured in KITCHEN

Introduction

When I was young, this old French classic was still - though in a quiet way - very much in vogue. I dare to say it was because the novelty of using so many garlic cloves had not worn off; it seemed somehow dangerously excessive. Even so, I don't think anyone would think it quite unremarkable now to put 40 cloves of garlic in a casserole. Certainly, if you peeled and chopped - let alone minced - the garlic, it would be inedible, but garlic cloves cooked encased in their skins grow sweet and caramelly as they cook, like savoury bonbons in their sticky wrappers, rather than breathing out acrid heat. This is a cosy supper, not a caustic one.

For US cup measures, use the toggle at the top of the ingredients list.

When I was young, this old French classic was still - though in a quiet way - very much in vogue. I dare to say it was because the novelty of using so many garlic cloves had not worn off; it seemed somehow dangerously excessive. Even so, I don't think anyone would think it quite unremarkable now to put 40 cloves of garlic in a casserole. Certainly, if you peeled and chopped - let alone minced - the garlic, it would be inedible, but garlic cloves cooked encased in their skins grow sweet and caramelly as they cook, like savoury bonbons in their sticky wrappers, rather than breathing out acrid heat. This is a cosy supper, not a caustic one.

For US cup measures, use the toggle at the top of the ingredients list.

Image of Nigella's Chicken With 40 Cloves of Garlic
Photo by Lis Parsons

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What 3 Others have said

  • Have been diagnosed with coeliac disease 2 years ago and these recipes are a wonder. We lived in Indonesia for many years so I’ve been cooking lots of stir fries and curries but there were so many great different recipes that I can use here in Australia with friends. Ta!

    Posted by 88AhB8 on 28th January 2020
  • It was a chilly day last weekend here in north Florida...well chilly for north Florida...So I always try and make something warm and comforting like this, so this I made and how simply amazing it was! I did sneak in some lemon..I had some that needed to be used, so a squeeze at the end and dinner was served.

    Posted by elani0028 on 9th January 2020
  • It's hard for me not to call this my very favorite recipe from Nigella. It's so easy to make, the house smells like heaven as it cooks, and it tastes beyond delicious! I serve it with French bread for spreading the garlic and a crunchy fennel salad. Any of Nigella's desserts go well after this (the Flourless Chocolate Lime Cake from the same book is my most usual choice.) This is my automatic fallback whenever I have guests. A superb recipe in every way!

    Posted by joshv41680 on 1st January 2020
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