Chicken with Forty Cloves of Garlic
Transport your taste buds to the French countryside with this irresistible Chicken with Forty Cloves of Garlic—a rustic, flavor-packed dish that transforms simple ingredients into culinary magic. Tender, golden-brown chicken thighs are nestled in a velvety sauce infused with whole garlic cloves, white wine, and cream, creating a rich and aromatic centerpiece perfect for weeknight dinners or special occasions. As the garlic gently roasts, it becomes buttery and sweet, adding depth and a luxurious texture to every bite. Fresh thyme and a touch of lemon juice brighten the dish, while serving it with warm crusty bread ensures not a drop of the savory sauce goes to waste. Ready in just over an hour, this French-inspired classic is both elegant and approachable, making it a must-try for garlic lovers and comfort food enthusiasts alike.
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Recipe Information
Ingredients
- 4 pieces Bone-in, skin-on chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 40 cloves Garlic cloves, peeled and left whole
- 0.5 cup Dry white wine
- 0.5 cup Chicken stock
- 0.25 cup Heavy cream
- 5 sprigs Fresh thyme sprigs
- 1 tablespoon Lemon juice
- 1 loaf French bread or crusty bread, for serving
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
Place the chicken thighs skin-side down in the skillet and cook for 5–6 minutes, until the skin is golden and crispy. Flip the chicken and cook for an additional 3 minutes. Remove the chicken and set aside.
Add the peeled garlic cloves to the skillet and sauté for 2–3 minutes until they are lightly golden and softened.
Deglaze the skillet by pouring in the white wine. Use a wooden spoon to scrape any browned bits from the bottom of the pan.
Add chicken stock, heavy cream, and thyme sprigs to the skillet. Stir to combine.
Return the chicken thighs to the skillet, skin-side up. Nestle them among the garlic and sauce, ensuring some garlic is beneath the chicken.
Cover the skillet with a tight-fitting lid or aluminum foil and transfer it to a preheated oven at 375°F (190°C). Bake for 30 minutes.
Remove the lid and bake for an additional 10–15 minutes, allowing the chicken skin to crisp up further and the sauce to slightly thicken.
Remove the skillet from the oven and discard the thyme sprigs. Stir in the lemon juice to brighten the flavors.
Serve the chicken and garlic cloves with a ladle of sauce over the top. Pair with warm, crusty bread to soak up the delicious juices.
Nutrition Facts
Calories |
3321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.9 g | 206% | |
| Saturated Fat | 47.3 g | 236% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 557 mg | 186% | |
| Sodium | 5270 mg | 229% | |
| Total Carbohydrate | 267.3 g | 97% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 9.9 g | ||
| Protein | 162.7 g | 325% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 468 mg | 36% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 2350 mg | 50% | |
*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.
