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Chicken with 40 Cloves of Garlic
May 07, 2009

This recipe was very good and very easy. One of the few reliable one-pot wonders. The only difference is that I used minced garlic since my family LOVES garlic. Minced garlic is much more potent. I would have like the skin to be a bit crispy, but with the amount of liquid that's released, I would have had to taken the chicken out of the dutch oven and crisped it on a cookie sheet. Nevertheless, this was very good.

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