I can smell the aroma still lingering in my house by just writing those words.
This classic rustic French dish is generously rich in flavor. An old but super yummy recipe that is not gracing our tables as much.
I slightly changed, and from 40 cloves of garlic, I added at least 70 garlic cloves.
Do not, however, let the quantities of garlic intimidate you. Once they are in the oven, they will lose the bite and keep the mellow sweetness.
Combined with the extra dry white vermouth. You have a combination that will burst into your mouth with flavor.
Provencal origins, southern France, this dish is so easy to make. The great American chef James Beard introduced it to this country in the late 1960 and early 1970.
The perfect fall comfort food.
I am sure this question is swirling in your mind, and it should be. That is a lot of garlic to peel.
There are a few easy ways.
Potatoes are always my favorite side dish to chicken. But then I am French, and any opportunity to enjoy potatoes. We take it. You may also want to go with a light salad as well.
Iceberg Wedges Salad with Blue Cheese Dressing
Butter Potatoes Sauteed with butter
Buffalo Mozzarella Marinated with Tomatoes and Arugula
Seared Scallops with Garlic, Sun-Dried Tomatoes, and Olive Compote
Lemon Parmesan Orange Roughy
Duck Breasts with Duck Cranberries, Cream, and Raspberry Jam
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