Pungent Sexual Wonder

40 Cloves of Garlic Chicken

40 Cloves of Garlic Chicken

I woke up early this morning excited to make one of my favorite recipes, “Chicken with Forty Cloves of Garlic”.  It’s been a few years since I last prepared it.  As I went over the ingredients I started to reminisce on a tryst that explicitly brought garlic to my awareness as an aphrodisiac.    I traveled three hours to rendezvous with a cross-country love interest that happened to be close enough to my home town on business that it was worth the trip.  We met at Aquariva, a waterfront restaurant along the Willamette River in Portland, Oregon.  It is connected to the Avalon Hotel.  My car was parked valet for an overnight stay as we proceeded inside.  As starry eyed lovers do, we made small talk hoping to strike a chord of common interest.  The menu is always a safe bet.  As I removed the outermost layer of skin from the garlic bulbs before blanching them in boiling water to make it easier to peel the forty cloves, I could distinctly hear his whispery sexy voice, ask me, “Do you know that garlic is an aphrodisiac?” I recalled that he contemplated ordering an hors d’oeuvre laden with the pungent herb.  He told me he read about it in an article he found in Men’s Health magazine.  He wanted to know if I liked garlic.  I coyly responded that it would be interesting to find out if it’s true.  I let him know that I packed an apple for my drive down, it was in my bag, and that they are known to be natural breathe fresheners.  We shared the garlic starter and soon thereafter, the apple too.

Garlic is high in allicin, a compound that improves blood circulation throughout the body which yields increased sexual stamina.  It also stimulates the production of nitric oxide, a natural arousal booster that is responsible for the mechanism of an erection.  This heady herb helps men overcome sexual overindulgence and nervous exhaustion.  It should also be noted that the chemical substance that creates garlic’s aroma is also one of the chemicals present in female sexual secretion.

The romance on the river infused my dish with the “je ne sais quoi” ingredient that makes amorous cooking so irresistibly delicious.  Get cooking with the 40-cloves of garlic recipe below to create your own pungent sexual wonder memory.

Sensuously yours,

Honey L’Amour

P.S. To keep things fresh, try my Aphrodite Apple Pie for dessert.


 = love stimulant  ♥♥ = sexual desire stimulant


This recipe is derived from my favorite Food Network cook show hostesses, Ina Garten. It’s her French influenced cuisine and her expression of love for Jeffery (her hubby), that I so adore. “The Barefoot Contessa” is for sure a seductress in the kitchen and from this recipe, it is clear that she must know a thing or forty about cooking with the aphrodisiac, garlic!

3 ½ pounds chicken, cut into eighths (I used thighs, because they are sooo juicy) 4 whole heads garlic, about 40 gloves ♥♥
1 tablespoon unsalted butter 1 tablespoon garlic powder ♥♥
2 tablespoons olive oil 1 tablespoon onion powder
3 tablespoons Cognac, divided 1 tablespoon black pepper ♥♥
1 ½ cups dry white wine ( I used a Sauvignon Blanc) 1 tablespoon salt
2 tablespoons flour 1 tablespoon fresh thyme leaves
2 tablespoons heavy cream


  • Separate the gloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.
  • Dry the chicken. Season liberally with spices on both sides.
  • Heat butter and oil in a large pot or dutch oven over medium-high heat.
  • In batches, saute the chicken in the fat, skin side down first, until browned, about 3 to 5 minutes on each side. Turn with tongs
  • When a batch is done, transfer it to a plate and continue to saute all the chicken in batches
  • Remove that last chicken to the plate and add all of the garlic to the pot
  • Lower heat and saute for 5 to 10 minutes until evenly browned
  • Add 2 tablespoons of the Cognac and the wine, return to boil, and scrape the brown bits from the bottom of the pan
  • Return the chicken to the pot with the juices and sprinkle with the thyme leaves
  • Cover and simmer over low heat for about 30 minutes, until all the chicken is done
  • Remove the chicken to a platter and cover with aluminum foil
  • In a small bowl, whisk together ½ cup of the sauce and the flour and then whisk it back into the sauce in the pot
  • Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes.
  • Add salt and pepper to taste
  • Pour the sauce and the garlic over the chicken and serve hot!

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