I recently bought one of those beautiful, amazing Le Creuset Dutch ovens (Bloomingdale's was having a home sale), and I am newly obsessed with those Empire Kosher whole cut-up chickens (how convenient/delicious are they??), so I decided to try out one of the Amateur Gourmet recipes I'd been thinking about for a while: Chicken with 40 Cloves of Garlic, which Adam Roberts made for his reluctant Jewish family in Florida.
It was the perfect meal to christen my new cookware with, and it's great to serve a crowd during the holidays (provided they like garlic, of course). But the garlic in here is so yummy, the cloves just melt in your mouth. The cognac and cream richen the dish (substitute nondairy creamer to kosherize it). I could give you the recipe here but might as well direct you to Adam's fabulous step-by-step, with mouthwatering pictures of every single detail. (I think we have the same Dutch oven!)