40 Cloves of Garlic and Chicken
Indulge in the rustic elegance of "40 Cloves of Garlic and Chicken," where tender, golden-browned chicken thighs are nestled in a luxurious bath of roasted garlic, fresh herbs, and savory broth. This French-inspired dish brings bold flavors to your table as the garlic cloves mellow and caramelize to create a rich, buttery sauce. Perfectly seared and roasted to crispy perfection, the chicken is infused with aromatic rosemary, thyme, and bay leaves for a deeply satisfying taste. Optional splashes of white wine and a swirl of heavy cream elevate this meal into gourmet territory. Ready in just over an hour, this one-skillet recipe is ideal for dinner parties or cozy family evenings and pairs beautifully with crusty bread, creamy mashed potatoes, or roasted vegetables.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 sprigs Fresh rosemary sprigs
- 4 sprigs Fresh thyme sprigs
- 2 leaf Bay leaves
- 0.5 cup White wine (optional)
- 1 cup Chicken stock
- 40 cloves Garlic cloves (peeled, whole)
- 0.25 cup Heavy cream (optional)
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
Heat the olive oil and 1 tablespoon of butter in a large oven-safe skillet or Dutch oven over medium-high heat.
Once the oil is hot, sear the chicken thighs skin-side down for 4-5 minutes until golden brown and crispy. Flip and cook the other side for 2-3 minutes. Remove the chicken and set aside.
Reduce the heat to medium. Add the remaining butter to the skillet, then add the whole garlic cloves. Cook for 3-4 minutes, stirring occasionally, until the garlic is lightly golden and fragrant.
Deglaze the pan by pouring in the white wine (if using) and scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
Add the chicken stock, rosemary, thyme, and bay leaves to the skillet. Stir to combine.
Return the chicken thighs to the skillet, skin-side up, ensuring they are nestled among the garlic cloves and herbs.
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 30 minutes.
Remove the lid or foil and continue baking for an additional 15 minutes, allowing the chicken skin to crisp further.
Optional: If you’d like a creamy sauce, remove the chicken from the skillet once fully cooked and stir in the heavy cream with the garlic and juices. Simmer over low heat for 2-3 minutes until the sauce is smooth and slightly thickened.
Serve the chicken thighs hot, spooning the roasted garlic and sauce over the top. Pair with crusty bread, mashed potatoes, or roasted vegetables to soak up the flavorful sauce.
Nutrition Facts
Calories |
2918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.4 g | 277% | |
| Saturated Fat | 71.7 g | 358% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 879 mg | 293% | |
| Sodium | 3273 mg | 142% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 4.9 g | ||
| Protein | 185.1 g | 370% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 404 mg | 31% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2292 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
