Chicken with Twenty Cloves of Garlic
Experience the rich, savory magic of Chicken with Twenty Cloves of Garlic, a comforting French-inspired recipe that transforms humble ingredients into an elegant dish bursting with flavor. Tender, golden chicken thighs are simmered in a heavenly sauce of garlic, butter, white wine, and chicken stock, with the subtle herbaceous notes of fresh thyme tying it all together. The slow-cooked garlic mellows to a sweet, buttery perfection, making it the dish’s undeniable star. With just 15 minutes of prep and one pan for easy cleanup, this recipe is ideal for a satisfying weeknight dinner or an impressive dinner party centerpiece. Serve with crusty bread to soak up every drop of the luscious sauce or pair it with creamy mashed potatoes for a truly indulgent meal. Whether you’re a garlic lover or simply seeking comfort food with a gourmet twist, this recipe is bound to become a household favorite. Keywords: chicken with garlic, French chicken recipe, one-pan chicken dinner, garlic and thyme chicken, cozy comfort food.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 20 cloves Garlic cloves (peeled)
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 cup Dry white wine
- 1 cup Chicken stock
- 4 sprigs Fresh thyme (or 1 tsp dried thyme)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
Instructions
Pat the chicken thighs dry with paper towels, then season both sides with salt and black pepper.
In a large sauté pan or skillet with a lid, heat the olive oil over medium-high heat.
Place the chicken thighs skin-side down in the hot pan and cook for 5-7 minutes without moving, until the skin is golden brown and crispy. Flip the chicken over and cook for another 3 minutes. Remove the chicken and set aside on a plate.
Reduce the heat to medium and add butter to the same pan. Once melted, add the peeled garlic cloves and sauté for 3-4 minutes, stirring frequently, until golden and fragrant.
Deglaze the pan by adding the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Simmer for 2-3 minutes to let the alcohol evaporate.
Stir in the chicken stock and add the sprigs of thyme. Return the chicken thighs to the pan, skin-side up, making sure they are nestled in the liquid and garlic.
Reduce the heat to low, cover the pan with a lid, and let the chicken simmer gently for 25-30 minutes, or until the chicken is tender and cooked through (165°F/74°C internal temperature).
Remove the lid and cook for an additional 5 minutes to slightly reduce the sauce if desired.
Serve the chicken hot, spooning the garlic cloves and sauce over the top. This dish pairs wonderfully with crusty bread, mashed potatoes, or roasted vegetables.
Nutrition Facts
Calories |
2837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.1 g | 268% | |
| Saturated Fat | 60.1 g | 300% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 812 mg | 271% | |
| Sodium | 3249 mg | 141% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.8 g | ||
| Protein | 179.5 g | 359% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 249 mg | 19% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2084 mg | 44% | |
*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.
