Chicken with 40 Cloves of Garlic
User Reviews
5
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Prep Time
45 mins
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Cook Time
1 hr
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Total Time
1 hr 45 mins
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Servings
4 to 6 servings
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Calories
1114 kcal
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Course
Main Course
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Cuisine
French
Chicken with 40 Cloves of Garlic
Description
Chicken with 40 Cloves of Garlic is a slow-roasted dish where small bone-in chicken thighs are first browned in butter and olive oil to crisp the skin and seal in juices. Whole garlic cloves are lightly browned in the pan then scattered over the chicken before roasting, softening during cooking to yield a sweet, mellow flavor that blends into the sauce. The addition of white wine and chicken stock deglazes the pan, contributing subtle acidity and depth. Red-skinned potatoes cut into chunks roast alongside the chicken, absorbing flavors and providing a tender, creamy texture. Fresh thyme or rosemary sprigs add a gentle herbal aroma.
The cooking method results in juicy chicken with crispy skin surrounded by softened garlic cloves that can be spread or eaten whole, complementing the tender potatoes. The sauce formed during roasting is both rich from the butter and lightened by the wine and stock.
This dish serves well as a hearty dinner, requiring simple accompaniment since it combines protein and starch together. Its distinctive use of a large quantity of garlic cloves gives a mellow garlic flavor without the bite of raw or minced garlic often found in other recipes.
Ingredients
- 2 tablespoons (1 oz) butter unsalted
- 2 tablespoons olive oil
- 8 (2 1/2 lbs total) chicken thigh small, bone-in, skin-on
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 40 cloves garlic peeled but left whole
- 1/4 cup white wine dry
- 3/4 cup chicken stock or canned chicken broth, homemade
- 6 medium (3/4 lb) potatoes scrubbed but not peeled, cut into 1- to 1 1/2-inch (25- to 40-mm) chunks, red-skinned variety
- 6 thyme fresh sprigs, or substitute rosemary
Instructions
- Preheat the oven to 350°F (180°C).
- In a large, heavy-bottomed pan over medium-high heat, toss in 1 tablespoon butter and 1 tablespoon olive oil and heat until the butter melts. Season the chicken all over with salt and pepper.
- Working in batches as needed to avoid crowding, add the chicken to the pan, skin side down, and cook, turning once, until golden brown on both sides, about 6 minutes per side.
- Place the chicken, skin side up, in a roasting pan or a 9-by-13-inch (23-by-33-centimeter) baking dish. Do not wipe the pan clean. Keep the pan with the chicken drippings over medium-high heat.
- Toss the garlic in the pan and cook, stirring or shaking the pan often, until lightly browned and beginning to soften, 2 to 3 minutes. If you're worried about the garlic scorching, turn down the heat to medium-low. Using a slotted spoon, scatter the garlic evenly over the chicken. Keep the pan over medium-high heat.
- Add the wine to the hot pan, stirring and scraping up any browned bits on the bottom of the pan, and bring to a simmer. Cook until the liquid reduces by half, about 2 minutes. Add the stock and return to a simmer. Add the remaining 1 tablespoon butter. When the butter has melted, season well with salt and pepper and stir to combine. Carefully pour the sauce all over the chicken and garlic.
- In a bowl, toss the potatoes with the remaining 1 tablespoon olive oil and season with salt and pepper. Tuck the potatoes in the baking dish all around the chicken. Scatter the thyme sprigs over the top.
- Roast until the potatoes are fork-tender and the chicken is cooked through (the chicken juices should run clear and no trace of pink should remain when you slice into it), 35 to 55 minutes, depending on the size of your spuds and chicken. If the chicken is done but the potatoes aren't yet sufficiently tender, simply transfer the chicken to a plate, cover loosely with foil, and return the pan with the potatoes to the oven.
- If desired, skim the fat from the surface of the pan juices. Transfer the chicken and potatoes and garlic cloves to individual plates or a platter, spooning the pan juices over and around the chicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 1114 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 1114kcal | 56% |
| Carbohydrates | 64g | 21% |
| Protein | 61g | 122% |
| Fat | 67g | 103% |
| Saturated Fat | 19g | 95% |
| Monounsaturated Fat | 29g | 145% |
| Trans Fat | 1g | 50% |
| Cholesterol | 331mg | 110% |
| Sodium | 376mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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