Chicken with 40 Cloves of Garlic
User Reviews
5
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Prep Time
30 mins
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Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
6 servings
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Calories
318 kcal
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Course
Main Course
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Cuisine
French
Chicken with 40 Cloves of Garlic
Description
This recipe starts by boiling peeled garlic cloves briefly before drying and then browning skin-on chicken thighs seasoned with salt and pepper in butter. The chicken is browned on both sides in a pan and set aside. The garlic is then cooked slowly in the pan until golden. White wine is added to deglaze the pan and lift caramelized bits, followed by returning the chicken and adding fresh thyme sprigs.
The dish is covered tightly and baked at 350 degrees for 30 minutes, allowing the chicken to finish cooking gently while absorbing the softened garlic and aromatic herb flavor. The sauce is rich and buttery, enriched further with a touch of heavy cream and thickened with flour, providing a velvety texture.
This preparation highlights the mellow sweetness of roasted garlic paired with crispy browned chicken skin for a balance of textures. It makes for a hearty main course suitable with simple sides like rice or crusty bread to soak up the sauce.
Ingredients
- 40 cloves garlic , peeled (about 3 heads of garlic)
- 8 chicken thighs , skin and bone on
- kosher salt
- black pepper
- 2 tablespoons butter unsalted
- 1 1/2 cups white wine (I used Will's Fargo Pinot Gris)
- 2 thyme sprigs, fresh
- 2 tablespoons all-purpose flour
- 2 tablespoons heavy cream
Instructions
- Pre-heat the oven to 350 degrees.
- Put the garlic in a small saucepan covered with water and boil for a minute.
- Remove the garlic and dry on a paper towel.
- Dry the chicken thighs with a paper towel, the drier the skin, the better it will brown.
- Season your chicken with salt and pepper to taste (I use about a teaspoon of kosher salt and a 1/2 teaspoon of fresh ground black pepper).
- In a cast iron skillet or your favorite frying pan add two tablespoons of butter and add half of the chicken skin side down on medium high.
- Cook for 3-5 minutes on each side or until well browned and remove from the pan.
- Cook the second half of the chicken the same way then remove to a plate.
- Add the garlic cloves to the pan and on low cook for 5-7 minutes, until golden brown.
- Add the wine and scrape up any browned chicken bits on the bottom of the pan.
- Add the chicken back to the pan add the fresh thyme.
- Cover the pan with foil tightly and put in the oven for 30 minutes.
- Remove the pan from the oven, and take the chicken out of the pan (I usually put it on a plate and cover it with the foil I used to cover the pan when baking.
- Mix the cream and flour together and add to the pan, cooking on medium high until it boils and thickens.
- Season again with salt and pepper if needed.
- Remove the stalks of thyme.
- Add the chicken back to the pan and serve immediately.
- Serve with some amazing mashed potatoes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 10g | 3% |
| Protein | 31g | 62% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 160mg | 53% |
| Sodium | 143mg | 6% |
| Potassium | 492mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 6.8mg | 8% |
| Calcium | 58mg | 6% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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