Chicken with 40 Cloves of Garlic

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5 from 20 votes

Chicken with 40 Cloves of Garlic features tender, bone-in chicken thighs browned in butter and olive oil, then roasted with whole garlic cloves until softened and mellowed. The dish uses a combination of white wine and chicken stock to create a fragrant, mildly savory sauce. Red-skinned potatoes and fresh thyme add heartiness and subtle herbaceous notes. This meal balances rich poultry with the mellowed sweetness of roasted garlic, making it a comforting centerpiece for dinner.

Prep Time

45 mins

Cook Time

1 hr

Total Time

1 hr 45 mins

Servings: 4 to 6 servings

Calories: 1114 kcal

Course: Main Course

Cuisine: French

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 4 to 6 servings

Amount Per Serving

Calories 1114

% 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.