French Garlic Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 45 mins
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Total Time
2 hrs
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Servings
6 people
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Calories
460 kcal
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Course
Main Course
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Cuisine
French
French Garlic Chicken
Description
The French Garlic Chicken recipe uses bone-in chicken thighs, sautéed briefly to brown the skin, then baked slowly in a mixture of olive oil, white vermouth (or white wine), whole peeled garlic cloves, sliced onions, celery, parsley, and optional tarragon. After initially cooking covered to retain moisture, the pot is uncovered to allow browning on the top of the chicken pieces. This results in tender, flavorful chicken with softened vegetables and aromatic herbal undertones.
The presence of whole garlic heads softens their sharpness while imparting gentle sweetness and depth. The combination of celery and onion adds a mild aromatic base, and the vermouth adds subtle acidity and complexity. The crispy skin from the thighs contrasts nicely with the simmered vegetables. Serving this dish with good-quality bread is recommended to make use of the rich pan juices.
For best results, skin-on chicken thighs provide a desirable crispy finish. The use of a wine you enjoy drinking enhances the flavor. Cooking in a Dutch oven or lidded pot ensures even heat distribution and moisture retention throughout the baking time.
This recipe accommodates substitutions such as rabbit, partridge, or pheasant, using roughly 3 pounds of bone-in white meat overall.
Ingredients
- 1/2 cup olive oil
- 10 to 16 chicken thighs see above for substitutions, or pheasant thighs
- salt
- black pepper
- 4 celery chopped, stalks
- 2 cups onion white or yellow, sliced from root to tip
- 2 heads garlic peeled
- 1/4 cup parsley chopped
- 3 tablespoons tarragon optional, chopped, fresh
- 1 cup white vermouth or white wine
Instructions
- Preheat the oven to 350°F. Heat the olive oil in a Dutch oven or other large, lidded pot over medium-high heat. Sear the skin of the pheasant breasts until nicely browned. If you are using skinless thighs, skip this step. Remove the pheasant pieces as they brown.
- Add the celery and onion and sauté, stirring often, until translucent and soft, about 5 minutes. Turn off the heat. Add the garlic cloves, herbs, salt and black pepper and mix well. Pour in the vermouth. Nestle the pheasant thighs into this, skin side up and above the level of the liquid.
- Cover the pot and bake in the oven 1 hour. Uncover the pot and continue to cook until the the top of the meat is browned, typically 20 minutes. Serve with lots of good bread.
Notes
- Use about 3 pounds of bone-in, skin-on white meat like chicken thighs or game birds for this recipe.
- Skin-on thighs provide a crispy, flavorful skin that enhances the dish.
- Choose a white wine or vermouth you enjoy drinking; it influences the dish's flavor.
- Hardneck garlic is preferred for larger cloves that soften well and bring a pleasant texture and taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Calories | 460kcal | 23% |
| Carbohydrates | 16g | 5% |
| Protein | 36g | 72% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 162mg | 54% |
| Sodium | 182mg | 8% |
| Potassium | 764mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 521IU | 10% |
| Vitamin C | 16mg | 18% |
| Calcium | 118mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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