For a recent family dinner I made Garlic Chicken, a simple dish of chicken braised with many, many cloves of garlic. The ingredient list was short and the method wasn't very involved - apart from peeling all of that garlic...next time I'll cheat and buy pre-peeled cloves! - but the end result was amazingly good. The chicken was moist and tender and the sauce, chicken broth spiked with dry Spanish sherry, was phenomenal: a little sweet and nutty and laced with mellow garlic.
I'm linking this post to Cookbook Countdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.