Chicken with 40 Cloves of Garlic
This succulent chicken has a wonderful flavor of sweet, mild roasted garlic. It even comes with its own amazing pan gravy. Don’t let the 40 cloves of garlic scare you off; as the garlic cooks it becomes soft, mild, and takes on a delicious sweet flavor. This classic French dish is definitely one of my favorite ways to prepare chicken.
If you like garlic, you're going to love this recipe for Chicken with 40 Cloves of Garlic. The garlic is roasted with the chicken so it takes on a sweet, slightly nutty flavor. It might seem like the garlic would overpower the chicken, but this classic French dish is perfect just the way it is. Trust me, it will turn out amazingly delicious!
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Ingredients
- 40 garlic cloves (about 2-3 whole heads)
- 3 lbs chicken, skin on *
- kosher salt
- freshly ground black pepper
- 1 Tbsp unsalted butter
- 2 Tbsp olive oil
- 1-1/2 cups dry white wine or chicken broth
- 1 Tbsp fresh thyme leaves (or 1 tsp dried)
- 2 Tbsp flour
- 2 Tbsp heavy cream
Ingredients
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Instructions
- Peel the garlic and set aside. If you prefer you can use pre-peeled garlic that comes in a jar.
- Rinse the chicken under cold running water; pat dry with paper towels. Sprinkle both sides of the chicken with kosher salt and freshly ground black pepper. Heat butter and olive oil in a large heavy skillet over medium high heat. Brown the chicken on both sides until dark golden brown, about 3 – 5 minutes for each side; cook in batches to avoid crowding the chicken. Place the browned chicken on a platter and continue until all the chicken is browned. Do not pierce the chicken with a fork or knife, use tongs or a spatula to turn.
- Once all of the chicken has been browned and placed on a platter, add all 40 cloves of garlic to the pan. Lower the heat and saute the garlic for 5 – 10 minutes, until it begins to turn a light golden brown. Do not let it get dark or burn! Add the wine or chicken broth and bring to a boil scraping up any brown bits from the bottom of the pan.
- Arrange the chicken back in the pot with the garlic and pour any juices from the platter back into the pan; sprinkle with thyme. Cover and simmer at lowest setting for about 30 minutes or until the chicken is cooked through. Remove the chicken from the pan and place on a clean platter; cover with foil to retain heat.
- In a small bowl combine about 1/2 cup of the pan juices with 2 Tbsp flour; whisk until smooth. Whisk the flour mixture back into the hot pan juices. Increase the heat, stir in the cream and boil for three minutes. Season with kosher salt and freshly ground black pepper. Pour the pan gravy and garlic cloves over the chicken. Serve immediately.
Recipe Notes
*You'll need a total of 3 lbs of chicken, it can be either a single chicken cut into 8 pieces, or it can be any combination of thighs, legs, breasts, etc.
If you're using white wine in this recipe, make sure to choose a good wine. It doesn't have to be expensive, but it should be something that you would drink. Don't use cooking wine.
This recipe sounds wonderfully delicious. Can’t wait to try it!
Thanks Francine! Please bookmark our site and come back soon. I’m in the process of setting up a Free Newsletter and we’re always adding new recipes.