Chicken with 40 Cloves of Garlic in a Clay Pot
Immerse yourself in the rustic charm of "Chicken with 40 Cloves of Garlic in a Clay Pot," a dish that transforms humble ingredients into a luxurious and aromatic meal. This recipe features a tender, golden-seared whole chicken bathed in a luscious white wine and chicken stock sauce, enriched by the earthy flavors of fresh thyme, rosemary, and lemon. The garlic—yes, 40 cloves—roasts to buttery perfection, infusing the dish with sweet, mellow richness. Baked in a clay pot for unparalleled moisture retention and flavor, this one-pot masterpiece is as much a visual delight as it is a culinary triumph. Serve it straight from the pot, garnished with fresh parsley, with crusty bread to savor every velvety bite of roasted garlic. Perfect for special occasions or an indulgent family dinner, this recipe delivers impressive flavors with minimal effort.
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Recipe Information
Ingredients
- 3.5 lbs whole chicken
- 40 cloves garlic cloves, peeled
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 0.5 cups dry white wine
- 0.5 cups chicken stock
- 6 sprigs fresh thyme sprigs
- 3 sprigs rosemary sprigs
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper, freshly ground
- 1 medium lemon, sliced
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken dry with paper towels and season it inside and out with salt and pepper.
Heat the olive oil and butter in a large skillet over medium heat. Sear the chicken on all sides until golden brown, about 4-5 minutes per side. Remove from the skillet and set aside.
In the same skillet, sauté the garlic cloves for 1-2 minutes until fragrant. Do not let them brown.
Deglaze the skillet by adding the white wine and scraping up any brown bits from the bottom. Let it cook for 2-3 minutes, then stir in the chicken stock.
Place the seared chicken in a clay pot or Dutch oven. Scatter the garlic around the chicken and pour the wine-stock mixture over it.
Add the thyme, rosemary, and lemon slices around the chicken. Cover the pot tightly with its lid.
Bake in the preheated oven for 1 hour and 15 minutes, or until the chicken is tender and the juices run clear when pierced.
Remove the pot from the oven and let it rest, covered, for 10 minutes.
Garnish with chopped parsley before serving. Serve directly from the clay pot with crusty bread to spread the softened garlic, or alongside a simple green salad.
Nutrition Facts
Calories |
1016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 2609 mg | 113% | |
| Total Carbohydrate | 52.2 g | 19% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 3.2 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1130 mg | 24% | |
*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.
