Chicken with 40 Garlic Cloves
Indulge in the rich, comforting flavors of Chicken with 40 Garlic Cloves, a classic dish that transforms humble ingredients into a gourmet experience. Succulent, golden-brown chicken thighs are slow-braised in a fragrant mixture of dry white wine, chicken stock, fresh thyme, and an impressive 40 cloves of garlic, which mellow into a sweet, buttery perfection during cooking. Prepared in one oven-safe skillet or Dutch oven, this recipe not only delivers restaurant-quality flavor but also simplifies cleanup. Perfect for garlic lovers and fans of hearty comfort food, this crowd-pleasing dish pairs beautifully with crusty bread to soak up the luscious sauce or creamy mashed potatoes for a cozy meal. Whether you're planning a dinner party or a special family meal, this easy yet elegant recipe guarantees a flavorful feast worth savoring.
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Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 40 cloves Garlic cloves, peeled
- 1 cup Dry white wine
- 1 cup Chicken stock
- 4 sprigs Fresh thyme sprigs
- 2 Bay leaves
- 2 tablespoons Unsalted butter
Instructions
Preheat your oven to 350°F (175°C).
Pat the chicken thighs dry with paper towels. Season them generously on both sides with salt and pepper.
In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat.
Add the chicken thighs to the skillet, skin-side down, and sear them for 4-5 minutes until the skin is golden and crispy. Flip the thighs and sear the other side for another 3-4 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the peeled garlic cloves. Sauté them for 3-4 minutes until they are lightly golden and fragrant.
Deglaze the skillet by pouring in the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the chicken stock, fresh thyme sprigs, bay leaves, and butter to the skillet. Stir to combine.
Return the chicken thighs to the skillet, skin-side up, nestling them into the garlic and liquid.
Cover the skillet with a lid or foil and transfer it to the preheated oven. Bake for 40 minutes.
After 40 minutes, remove the lid or foil and bake for an additional 15-20 minutes, allowing the chicken skin to crisp up further.
Remove the skillet from the oven and let the dish rest for 5 minutes before serving.
Serve the chicken with the garlic cloves and sauce spooned over the top. Pair with crusty bread or a side of mashed potatoes to enjoy alongside the flavorful juices.
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 635 mg | 28% | |
| Total Carbohydrate | 12.4 g | 5% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 0.7 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 460 mg | 10% | |
*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.
