French Farmhouse Garlic Chicken
Experience the rustic charm of the French countryside with this French Farmhouse Garlic Chicken recipe, a comforting one-skillet dish brimming with flavor. Tender, golden-browned chicken thighs are simmered in a creamy, aromatic sauce infused with 20 whole garlic cloves, fresh thyme, and a splash of dry white wine. This recipe perfectly balances rich, buttery notes with the subtle sweetness of roasted garlic, creating an irresistible dish that pairs beautifully with crusty bread or creamy mashed potatoes. Ready in under an hour, this elegant yet easy recipe is perfect for weeknight dinners or cozy gatherings. Garnished with fresh parsley, it’s as visually appealing as it is delicious.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 20 cloves garlic cloves (peeled, whole)
- 1 cup dry white wine
- 1.5 cups chicken stock
- 6 sprigs fresh thyme sprigs
- 1 bay leaf
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
Lightly coat the chicken with the all-purpose flour, shaking off any excess.
Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
Add the chicken thighs skin-side down and sear for 4-5 minutes per side until golden brown. Remove the chicken and set aside.
Reduce the heat to medium and melt the butter in the same skillet or Dutch oven.
Add the garlic cloves and sauté for 2-3 minutes until fragrant and lightly golden, stirring often.
Pour in the white wine and scrape the bottom of the pan to deglaze, loosening any browned bits.
Stir in the chicken stock, thyme sprigs, and bay leaf, then return the chicken thighs to the skillet, skin-side up. Ensure the liquid comes halfway up the chicken but doesn’t cover the skin.
Bring the mixture to a gentle simmer, cover, and cook for 30-35 minutes, or until the chicken is tender and cooked through.
Once cooked, remove the lid and stir in the heavy cream. Simmer uncovered for 5 more minutes to slightly thicken the sauce.
Remove the thyme sprigs and bay leaf before serving. Taste the sauce and adjust seasoning as needed.
Garnish with freshly chopped parsley and serve hot with crusty bread, mashed potatoes, or a fresh green salad.
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 657 mg | 29% | |
| Total Carbohydrate | 10.6 g | 4% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 0.8 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 414 mg | 9% | |
*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.
