40 Clove Garlic Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
4
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Calories
585 kcal
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Course
Main Course
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Cuisine
French
40 Clove Garlic Chicken
Description
This recipe centers on chicken thighs cooked skin-side down until golden, then simmered covered with nearly whole roasted garlic cloves, thyme, and a bay leaf. The garlic is first briefly boiled to loosen the skins and then peeled before cooking. After the chicken cooks through, it is set aside while the pan sauce is made by deglazing with white wine and adding chicken stock, cornstarch to thicken, and reducing until flavorful. The sauce captures the richness of garlic and herbs combined with the depth from wine and broth.
The texture of the chicken is tender with a slightly crisp skin, while the roasted garlic cloves become soft and mild, adding mellow sweetness without harshness. This dish pairs well with crusty bread to soak up the sauce and could be served with simple sides.
Adjustments include using different cuts of chicken, such as whole pieces or breasts, and omitting wine if desired for a non-alcoholic version. The recipe emphasizes seasoning the chicken well and using a large skillet for even cooking.
Ingredients
- 4 Tablespoons butter , divided
- 1 Tablespoon vegetable oil
- 6 or 8 chicken thighs
- salt
- black pepper
- 3 heads garlic
- 6 prigs thyme or 1/2 tsp, dried, fresh
- 1 bay leaf
- 1/2 cup white wine
- 2 cups chicken stock
- 3 1/2 teaspoons cornstarch
- 1 bread baguette crusty, for serving
Instructions
- Boil garlic: Add 2 cups of water to a saucepan and bring to a boil. Separate garlic cloves (you don’t need to peel them) and add to the water. Cook for 1 minute, then drain and peel garlic.
- Prep chicken: Pat the chicken pieces dry with paper towels and season well with salt and pepper on both sides. Heat a very large deep (preferably cast iron) pan or skillet over medium heat. Add 2 Tablespoons butter and oil until hot.
- Sear chicken: Add chicken, skin side down and cook for 5 minutes, until the skin is golden brown. Flip and cook on the other side for 3 minutes.
- Add garlic cloves around the chicken and add thyme and bay leaf.
- Cook: Cover the skillet and cook over med-low heat for 15-20 minutes or until the chicken is cooked through and the juices run clear when pierced with a fork. Transfer the chicken and garlic to a platter and cover with foil to keep warm. Discard the bay leaf.
- Sauce: Turn the skillet heat to medium-high and add the wine. Cook until the liquid has reduced by half, about 5 minutes. Whisk the cornstarch into the chicken stock and add to the pan. Cook until the sauce has slightly thickened, 2-3 minutes. Taste and season with additional salt and pepper, or herbs, as needed. Remove from heat and stir in remaining 2 Tablespoons of butter. Place the chicken on a serving platter and pour sauce over the chicken.
- Serve with French green beans and a toasted baguette for spreading the cooked garlic cloves on.
Notes
- You can substitute chicken breasts or a cut-up whole chicken instead of thighs for this recipe.
- White wine adds depth to the sauce; if you prefer to avoid alcohol, you may omit it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 585 kcal
% Daily Value*
| Calories | 585kcal | 29% |
| Carbohydrates | 12g | 4% |
| Protein | 31g | 62% |
| Fat | 44g | 68% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 198mg | 66% |
| Sodium | 322mg | 13% |
| Potassium | 525mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 553IU | 11% |
| Vitamin C | 9mg | 10% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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