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Average Rating:
Total Reviews: 8
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By dreaxoxo
Ontario, CA
on May 02, 2013
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Made this last night & it was delicious. My husband said it was a homerun! Can't wait to make this again!
By bridg6613
Coconut Creek, FL
on August 23, 2012
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I have made this dish on several occasions. (including tonight. It is awesome. I didn't use 40 cloves each time, but still just as good. Good with spinach or kale. This has been my go to chicken dish. I will try boneless skinless chicken thighs next. Thanks Rach!!!
By aleebearee
on August 20, 2012
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This dish is super yummy! It has become my go-to for company and everyone has absolutely loved it. I don't like thyme so I leave it out and usually serve this with garlic mashed potatoes. I've got nothing but rave reviews from everyone I've made it for.
By Heather U.
Beverly, MA
on April 02, 2012
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Terrific! Cut the fat by using boneless/skinless thighs and just 1 T olive oil, no butter. Added a pound of frozen pearl onions and maybe half the garlic because that's all I had on hand. Really delicious over brown rice.
By dbraemer40_12215176
TEANECK, 70
on December 31, 2011
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It was so good my husband had seconds & was stuffed. Can't wait to make this again.
By hculleiton
Tarentum, PA
on December 15, 2011
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This was such a good recipe. My family doesn't like dark meat, so I used chicken breasts. I put it in the oven for 20 minutes instead of 45, and it worked perfectly. I will defintely make this again.
By Mirandajoe
Kansas City, MO
on December 12, 2011
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Made this on Sunday and it was really delicious. Only change I made in the recipe was to substitute cooking sherry for the wine - as a nondrinker I wasn't going to buy a whole bottle of wine for one recipe. I don't think it changed the integrity of the recipe at all - it was scrumptious. Next time I will add more greens and cut back on the fats, just for personal preference. My family rated it a 10!
By hedur
Los Angeles, CA
on December 06, 2011
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Just made this tonight and it was absolutely fantastic. I've seen many different recipes for "chicken with forty cloves of garlic" but I've never seen one where you boil the garlic for so long. I really think this mellowed the flavor perfectly to be palatable to even those who claim to not be huge garlic fans. I did exactly as Rachael said and made sure my crispy chicken skin wasn't covered in the broth so it remained crispy. And I used the kale which made the dish so nutritious. The recipe is perfect...wouldn't change a thing. Thanks, Rachael, for a new staple!