Last night I made the classic Provençal recipe, “Chicken with 40 Cloves of Garlic.” This recipe has been around for decades and I’m determined to make it trendy again. I love garlic, so I knew I’d enjoy any sort of recipe that features it in a large quantity, but you really don’t have to be a die-hard garlic lover to fancy this dish. The garlic is slow-roasted and softened during the cooking process, so the usually strong flavor is mellowed and smooth as butter.