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40 Clove Garlic Chicken Recipe

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4.2 from 10 reviews

A rich and comforting dish featuring tender chicken thighs cooked with 40 cloves of garlic, infused with fresh thyme and bay leaf, served with a flavorful white wine and chicken stock sauce. Perfectly seared and braised in a skillet, this meal pairs beautifully with crusty baguette for spreading softened garlic cloves.

Ingredients

Chicken and Garlic

  • 4 Tablespoons butter, divided
  • 1 Tablespoon vegetable oil
  • 6 or 8 chicken thighs
  • Salt and pepper, to taste
  • 3 heads garlic (approximately 40 cloves)
  • 6 sprigs fresh thyme or ½ teaspoon dried thyme
  • 1 bay leaf

Sauce

  • ½ cup white wine
  • 2 cups chicken stock
  • 3½ teaspoons cornstarch

To Serve

  • 1 crusty bread baguette

Instructions

  1. Boil garlic: Add 2 cups of water to a saucepan and bring to a boil. Separate the garlic cloves from the heads (no need to peel them yet) and add them to the boiling water. Cook for 1 minute, then drain and peel the garlic cloves while still warm.
  2. Prep chicken: Pat the chicken thighs dry thoroughly with paper towels. Season both sides generously with salt and pepper. Heat a very large deep skillet, preferably a cast iron pan, over medium heat. Add 2 tablespoons of butter and the vegetable oil and heat until hot and shimmering.
  3. Sear chicken: Place the chicken thighs skin side down in the hot pan. Cook for about 5 minutes until the skin turns golden brown and crispy. Flip the thighs and cook the other side for 3 minutes.
  4. Add garlic and herbs: Nestle the peeled garlic cloves around the chicken in the skillet. Add the fresh thyme sprigs and the bay leaf to the pan.
  5. Cook chicken through: Cover the skillet with a lid and reduce heat to medium-low. Cook for 15 to 20 minutes until the chicken is cooked through and the juices run clear when pierced with a fork. Remove the chicken and garlic to a platter and cover tightly with foil to keep warm. Discard the bay leaf.
  6. Make sauce: Increase the skillet heat to medium-high and add the white wine to deglaze the pan. Cook until the wine is reduced by half, about 5 minutes. Whisk cornstarch into the chicken stock until smooth, then add this mixture to the pan. Cook for 2 to 3 minutes until the sauce thickens slightly. Taste and season with additional salt, pepper, or herbs as needed. Remove from heat and stir in the remaining 2 tablespoons of butter for richness.
  7. Serve: Arrange the chicken and garlic on a serving platter and pour the warm sauce over the top. Serve alongside French green beans and a toasted crusty baguette to spread the slow-cooked softened garlic cloves on.

Notes

  • You don’t need to peel the garlic cloves before boiling; peeling afterward is easier and less sticky.
  • Using a cast iron or heavy skillet helps achieve a great sear and even cooking.
  • If fresh thyme is not available, dried thyme can be substituted at half the amount.
  • White wine can be substituted with chicken broth if preferred to keep the dish alcohol-free.
  • To ensure chicken thighs cook evenly, choose pieces of similar size and thickness.
  • Serve immediately for the best texture and flavor; leftovers can be refrigerated and gently reheated.

Find it online: https://recipesbyliza.com/40-clove-garlic-chicken-recipe/