Perhaps you've heard of the garlic diet.  You don't really lose weight on it, but people stand so far away from you that you look smaller.  Actually, the garlic in this classic French dish mellows as it cooks, so forty cloves really is not too many.  The recipe, from Eating Well magazine, weighs in at only 431 calories and 7 grams of fat per serving.

Ingredients:

1 tablespoon olive oil
4 pounds bone-in chicken pieces, skinned
salt and pepper
40 large garlic cloves (4 heads), unpeeled
1 and 3/4 cups dry white wine
1/4 teaspoon thyme
1/4 teaspoon rosemary
2 tablespoons Cognac
chopped fresh parsley
12 thick slices coarse bread

Directions:

Heat oil over medium heat in a heavy-bottomed, flameproof casserole dish, add chicken in a single layer, season with salt and pepper, and saute for 5 minutes per side.  (Don't be concerned if pot scorches slightly.)  Remove chicken and add all but one clove of garlic.  Saute, stirring, until beginning to brown, about 3-5 minutes.  Spread cloves in a single layer, return chicken to pot, add wine, thyme, and rosemary, cover tightly, and bake at 350 degrees for 45 to 60 minutes until chicken is tender and cooked through.  Remove from oven.  Ignite Cognac and pour over chicken, shaking pan until flames die.  Adjust seasonings and sprinkle with parsley.  Lightly toast bread slices and rub both sides with cut side of reserved garlic clove.  To serve, place slices of bread on plate, top with chicken pieces, some of the sauce in pan, and several garlic cloves to be squeezed out and spread onto bread.  Serves 6.

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