Chicken and Garlic Stew

A now-classic braised dish, sometimes called “chicken with forty cloves of garlic.” When it first became popular in the United States, back in the sixties (which is when I first made it), it was a radical notion; now it seems tame. But it’s still delicious, with its soft, mild-flavored garlic, which is wonderful spread on good bread. It’s not necessary to peel the garlic; in fact, the skins keep the cloves intact. They are easily peeled with a knife and fork (or fingers) at the table.

2 tablespoons extra virgin olive oil

1 whole chicken, 3 to 4 pounds, trimmed of excess fat and cut into 8 pieces, or any combination of parts

At least 2 heads garlic, separated into cloves but not peeled

1/2 cup chopped fresh parsley leaves, plus more for garnish

1/2 teaspoon ground cinnamon or 1/4 teaspoon ground allspice

Salt and freshly ground black pepper

1/2 cup dry white wine, chicken, meat, or vegetable stock (to make your own, see vegetable stock
), or water

• Put the oil in a deep skillet with a lid or a Dutch oven over medium-high heat. When hot, add the chicken, skin side down, and brown it well, rotating and turning the pieces as necessary; the process will take 10 to 15 minutes.
• Add the garlic, parsley, and cinnamon, sprinkle with salt and pepper, and pour the liquid over all. Bring to a boil, then adjust the heat so the mixture bubbles gently but steadily.
• Cover and cook, undisturbed, for about an hour, until the chicken and garlic are very tender. (You can make the dish ahead to this point and refrigerate for up to a day; reheat gently.) Transfer to a deep platter, garnish with parsley, and serve, spreading the softened garlic cloves onto good crusty bread.

MAKES: 4 servings

TIME: About 11/4 hours, largely unattended