This dish, from William-Sonoma's Chicken Night cookbook by Kate McMillan, jumped off the page immediately to me, and I was so excited to make it. Needless to say, it was the 40 cloves of garlic that pulled me into trying out the recipe. Also, the steps to make this French bistro dish seemed fun. While that rang true, the dish came out bland and it wasn't quite a hit at the dinner table.
There were only two great things about it: it took great pictures, and the roasted garlic was aromatic and delicious. What's not to love about roasted garlic? The chicken thighs looked gorgeous on the pan and the glistening on the skin was a feast to the eyes. But then the sauce was poured over it, and there went the exciting crispiness.
Forty cloves of garlic seemed plenty, but I put a bit more (about 10), just to heighten the taste and it made look worth the effort. Being in the oven for about 40 minutes, the potatoes did not come out completely cooked, and it was tasteless. I was not holding back on the salt, yet it still did not give out more flavor that it should have with this type of work on the dish. Then I wasn't sure what to serve with this, but that was no fault to the recipe, that was just my untrained pairing method. Anyway, I least I tried, but it became another too-bad recipes.
Yield: 6 servings