Chicken with 40 Cloves of Garlic
Indulge in the rich, comforting flavors of Chicken with 40 Cloves of Garlic, a timeless French-inspired recipe that’s as luxurious as it is easy to prepare. Succulent bone-in chicken thighs are seared to golden perfection and simmered in a fragrant sauce infused with tender, mellow garlic, dry white wine, and fresh thyme. As the garlic softens during cooking, it transforms into a sweet, buttery element that enriches the dish. The optional addition of heavy cream creates a velvety finish, while the pan sauce, thickened with a touch of roux, is perfect for drizzling over or soaking up with crusty bread. This one-pan dinner is an elegant yet approachable meal that’s perfect for both weeknight dinners and entertaining guests. Ready in just over an hour, it’s a must-try dish for garlic lovers and comfort food enthusiasts alike!
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Recipe Information
Ingredients
- 8 pieces bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 40 cloves garlic cloves, peeled
- 1 cup dry white wine
- 1 cup chicken broth
- 6 sprigs fresh thyme
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 0.25 cup heavy cream (optional)
Instructions
Season the chicken thighs evenly with salt and black pepper on both sides.
Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
Place the chicken, skin-side down, into the hot skillet and sear for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and sear the other side for an additional 3-4 minutes.
Remove the chicken from the skillet and set aside on a plate. Reduce the heat to medium.
Add the peeled garlic cloves to the skillet and sauté for 2-3 minutes until they are lightly golden and aromatic.
Deglaze the skillet by pouring in the dry white wine, stirring to scrape up any browned bits from the bottom. Allow the wine to simmer for 2-3 minutes.
Add the chicken broth and fresh thyme sprigs to the skillet. Stir to combine.
Return the chicken thighs, skin-side up, to the skillet. Ensure the garlic cloves are distributed evenly around the chicken.
Cover the skillet with a lid and reduce the heat to low. Simmer the chicken for 35-40 minutes until it is fully cooked and tender, with an internal temperature of 165°F (74°C).
Once cooked, transfer the chicken to a serving platter and cover with foil to keep warm.
Strain the liquid from the skillet into a bowl, reserving the cooked garlic cloves. Discard the thyme sprigs.
In the same skillet, melt the butter over medium heat. Whisk in the flour to create a roux and cook for 1 minute.
Gradually whisk the strained cooking liquid back into the skillet, stirring continuously, until the sauce thickens. If desired, stir in the heavy cream for added richness.
Return the reserved garlic cloves to the thickened sauce and stir gently to coat.
Serve the chicken on a platter with the garlic cloves and sauce drizzled over the top. Enjoy with crusty bread, mashed potatoes, or your favorite side dish!
Nutrition Facts
Calories |
3812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.8 g | 359% | |
| Saturated Fat | 90.9 g | 454% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1101 mg | 367% | |
| Sodium | 3977 mg | 173% | |
| Total Carbohydrate | 56.4 g | 21% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 4.5 g | ||
| Protein | 229.9 g | 460% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3594 mg | 76% | |
*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.
