I remember trying and making the Chicken with 40 Cloves of Garlic and found it hardly memorable. I think that my taste is really not suited for wine. Since I love garlic and chicken is a staple in this household, I decided to make my own version.
So I maintained more or less the recipe except that I removed the wine part and replaced it with water (i wanted stock, we didn’t have any) which I apparently did mention wanting to do in my other post. I added heat to this once through finger chilis and dried chili flakes, and it was grand! But yeah, I think it was the wine that was putting me off before. But this one is brilliant 🙂
Chicken and 40 Cloves of Garlic
3 heads of garlic, peeled
1 whole chicken, cut into serving pieces
3 finger chilis
Put oil in the stew pot and add the salted chicken once the oil is heated. Allow to become golden brown, but no need for it to cook through. If need be, do the chicken in batches and set aside. Add more oil of necessary, then add the chilis and half of the garlic. Put half of the chicken, put the other half of garlic, then more of chicken. Then some water, or broth. I also added chili flakes and salt in between the layers. Once the water is boiling, put the fire down to simmer, and simmer for about 40 minutes. Yum 🙂 The sauce was spicier than the chicken, which made good controlling of the heat.