January 21, 2019
Chicken with 40 Cloves of Garlic

Chicken with 40 Cloves of Garlic

by Berkeley Wellness  

This is the famous chicken dish from the Provence region of France. The chicken and vegetables (and garlic) are baked in the oven with a small amount of liquid. It’s a technique that is somewhere between baking, steaming, and braising. Pernod gives a slight anise flavor to the dish, but if you don’t have any on hand, increase the vermouth or white wine to ½ cup.

Serving suggestion: The baked garlic gets meltingly soft and almost sweet in flavor. Let each diner squeeze the garlic out of its skin and mash it into the sauce.


  • 1½ pounds red potatoes, cut into 1-inch chunks
  • 1 bulb fennel, stalks discarded and bulb cut crosswise into 1½ inch-thick slices
  • 40 cloves garlic, unpeeled
  • 1 teaspoon tarragon
  • ⅛ teaspoon salt
  • 1 cup chicken broth, homemade or canned
  • ⅓ cup dry vermouth or white wine
  • 3 tablespoons Pernod, Pastis, or Ricard
  • 2 teaspoons olive oil
  • 1½ teaspoons grated lemon zest
  • 1¼ pounds skinless, boneless, chicken thighs, cut into 1-inch chunks


  1. Preheat the oven to 350°F. In a Dutch oven or flameproof casserole, combine the potatoes, fennel, garlic, tarragon, and salt. Toss to combine. Add the broth, vermouth, Pernod, oil, and lemon zest, andbring to a boil over medium heat. Reduce to a simmer, cover, and cook for 10 minutes.
  2. Add the chicken, cover, place in the oven, and bake for 30 minutes, or until the chicken is cooked through and the vegetables are tender.
  3. Serve the chicken with the vegetables, whole garlic cloves, and pan juices spooned over the top.
Makes 4 servings.

Nutrition per serving: 460 calories, 8g total fat (2g saturated), 118mg cholesterol, 6g dietary fiber, 54g carbohydrate, 35g protein, 720mg sodium.

A good source of: niacin, potassium, riboflavin, selenium, thiamin, vitamin B6, vitamin C, zinc.

Also see Apricot-Lemon Roast Chicken.