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Chicken with Forty Cloves of Garlic
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This Provençal dish is traditionally cooked in a pot sealed with dough to keep the chicken moist. You can dispense with the dough if you have a casserole dish with a very tight-fitting lid. The garlic ends up as soft as butter with a gentle, mellow flavour. Squeeze the cloves out of their skin and eat with the chicken.
This recipe was first published in March 2003.