Chicken with 40 Cloves of Garlic
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
6
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Calories
419 kcal
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Course
Main Course, Dinner
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Cuisine
American
Chicken with 40 Cloves of Garlic
Description
This recipe involves browning chicken thighs in olive oil until starting to color, then cooking a whole head of garlic cloves with spices and herbs in the same pan. Adding white wine and chicken broth creates a braising liquid that lightly reduces and flavors the garlic. Returning the chicken to the pan and covering it allows the dish to finish cooking in the oven, blending flavors and tenderizing the meat.
The garlic softens and takes on a sweet, mellow character, contrasting with the savory, herbed chicken. The juices combine to form a lightly aromatic broth suitable for spooning over a starch base like rice or noodles.
Leftovers keep for up to three days refrigerated when stored airtight, and reheating gently helps retain the chicken’s moisture. Peeling the garlic cloves in advance can save preparation time. Adjusting the number of cloves can reduce the intensity of garlic flavor as desired.
Ingredients
- 2 pounds chicken thighs boneless and skinless
- 2 tablespoon olive oil
- 40 cloves garlic cleaned but kept whole
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- ½ teaspoon cumin
- 1 teaspoon dill fresh
- ½ teaspoon thyme dried
- ½ cup white wine
- ½ cup chicken broth low sodium
- 1 tablespoon parsley chopped for garnish, fresh
Instructions
- Preheat oven to 375℉.
- Clean the chicken thighs, pat them dry and cut them in half.
- In a large Dutch oven or oven proof skillet add the olive oil and heat over medium-high heat. Add chicken thighs and cook on both sides just until they start to brown and are no longer pink. Transfer the chicken to a plate.
- Add the cloves of garlic to the same skillet. Season with cumin, dill, thyme, salt, pepper and stir. Add the wine, stir a bit and scrape all the pieces from the bottom of the skillet, then cook for about 2 minutes just until the wine reduces a bit and the garlic starts to brown.
- Stir in the chicken broth then add the chicken back to the skillet. Cover the skillet with a lid and place in the oven for about 20 minutes.
- Garnish with parsley and serve warm over rice or noodles.
Notes
- Peel garlic cloves ahead of cooking to speed preparation time.
- Use a heavy skillet or Dutch oven for even heat and better flavor development.
- Reduce garlic cloves if a milder garlic flavor is preferred.
- Verify chicken doneness with an internal temperature of 165°F for safety.
- Store leftovers airtight in the refrigerator for up to 3 days and reheat gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 419kcal | 21% |
| Carbohydrates | 7g | 2% |
| Protein | 25g | 50% |
| Fat | 29g | 45% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 148mg | 49% |
| Sodium | 315mg | 13% |
| Potassium | 404mg | 9% |
| Vitamin A | 170IU | 3% |
| Vitamin C | 7.1mg | 8% |
| Calcium | 50mg | 5% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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