The best cook I know in the world makes another "40 Garlic Chicken " recipe, and I sometimes make it too, as my husband and I both like it a lot. In Patricia Wells' "Bistro Cooking" cookbook it is called "Poulet Mistral Le Prieure". You are right, the garlic is not as strong as one would expect. The real problem is not the taste of the garlic in the recipe, it is getting the smell of the garlic off of your hands after peeling all of them!

Kay