Fricasse of Chicken with Garlic and Sweet Garlic Confit -also- Oven Roasted Shallots with Rosemary and Balsamic Vinaigrette

Patricia Wells: Provence Cookbook Recipes 6 + 7

This meal suffered, it would seem, from not cooking it long enough.  Though I cooked for as long as was recommended.  While the flavors were good they were not enticing enough to want to make this dish again.  Specifically the shallots could have been cooked longer until really mushy rather than just semi-mushy, and it would have been better to have kept the garlic cooking longer too for the sweet garlic confit. The components didn't really come together well and quite frankly, it wasn't garlicky enough.