Chicken Braised with 40 Cloves of Garlic
Indulge in the rich, comforting flavors of Chicken Braised with 40 Cloves of Garlic, a rustic French-inspired dish perfect for weeknight dinners or special occasions. Tender, golden-browned chicken thighs are braised to perfection in a fragrant garlic-infused sauce, enhanced with aromatic sprigs of fresh thyme and rosemary, dry white wine, and a touch of velvety butter. The slow cooking process renders the garlic cloves irresistibly soft and mellow, creating a sauce that's both luxurious and deeply flavorful. Serve this dish alongside crusty bread, creamy mashed potatoes, or fluffy rice to soak up every last drop of the luscious sauce. With its combination of simple ingredients and elevated results, this recipe is a show-stopping centerpiece that’s as easy to make as it is delicious. Keywords: braised chicken, garlic chicken, French chicken recipe, comfort food, one-pot meal.
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Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 40 cloves Garlic cloves, peeled
- 0.5 cup Dry white wine
- 1 cup Low-sodium chicken broth
- 4 sprigs Fresh thyme sprigs
- 2 sprigs Fresh rosemary sprigs
- 2 tablespoons Unsalted butter
- 1 tablespoon Lemon juice
Instructions
Season the chicken thighs on both sides with salt and black pepper.
Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
Place the chicken thighs skin-side down in the pan and sear until golden brown, about 4-5 minutes per side. Work in batches if necessary to avoid crowding the pan. Remove the chicken and set aside.
In the same skillet, add the peeled garlic cloves. Cook for 2-3 minutes, stirring frequently, until lightly golden and fragrant.
Deglaze the pan by pouring in the dry white wine, scraping the bottom of the pan with a wooden spoon to release any browned bits. Let it simmer for 2-3 minutes to reduce slightly.
Add the chicken broth, fresh thyme sprigs, and fresh rosemary sprigs to the pan. Stir to combine.
Return the chicken thighs to the pan, skin-side up, nestling them among the garlic cloves and herbs. Cover the skillet with a lid or foil.
Lower the heat to a gentle simmer and let the chicken braise for about 40 minutes, or until the meat is tender and cooked through.
Remove the lid and transfer the chicken to a serving platter. Discard the thyme and rosemary sprigs.
Over medium heat, stir the unsalted butter and lemon juice into the sauce, whisking until smooth and slightly thickened.
Taste the sauce and adjust seasoning with more salt and pepper if needed.
Serve the chicken with the sauce and garlic cloves, accompanied by crusty bread, mashed potatoes, or rice.
Nutrition Facts
Calories |
2800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.4 g | 266% | |
| Saturated Fat | 62.5 g | 312% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 791 mg | 264% | |
| Sodium | 3219 mg | 140% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 2.5 g | ||
| Protein | 172.8 g | 346% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 336 mg | 26% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2627 mg | 56% | |
*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.
