40 Clove Garlic Chicken
Published Jan 26, 2025
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40 Clove Garlic Chicken is a classic French country chicken dish with, yes, 40 cloves of garlic! It’s perfect for a weeknight dinner or your most elegant dinner party. Paired with budget-friendly chicken thighs, all that garlic mellows into buttery goodness! Perfect with Green Olive Tapenade and my Vegetable Tian!
“This dish is delicious! When my husband tells me to keep a recipe, it’s a miracle! Well done!!”
Why This Recipe is a Keeper!
Friends and garlic lovers, if you’ve never made 40 Clove Garlic Chicken before, this is a recipe you’ll want to add to your repertoire!
Whenever I mention this dish to anyone and when they hear the amount of garlic in it, their eyes tend to get big, and a look of incredulity comes over their faces. I understand their reaction because I did the same thing when I heard the dish’s name.
I had to try it myself, and I’ve been smitten with this dish ever since! Dark meat chicken, soft, mellow garlic, wine, herbs, a buttery finish, and a sprinkle of crushed red pepper flakes for a touch of heat combine for an easy yet elegant dish!
Costco loved the photo and recipe so much that they put it in their April, 2023, Costco Connection magazine.
This 40 Clove Garlic Chicken recipe is:
- So easy! Leaving the cloves unpeeled so you can squeeze the lovely, mellow garlic onto a crusty baguette or back onto the chicken is the classic French way to make this dish.
- Impressive! Despite its simplicity and rustic charm, it feels gourmet!
- Versatile! This Chicken with 40 Cloves of Garlic recipe is perfect with crusty bread, potatoes such as a galette, rice or cauliflower rice, and veggies such as Baked Cabbage or Mediterranean Green Beans as sides.
What is one clove of garlic?
Fresh garlic is sold in bulb-like heads covered in whiteish or sometimes purple papery skin. When the outer papery layer is removed, you’ll see that one bulb/head comprises many individual cloves/lobes that are also covered in papery skin.
How to Make 40 Clove Garlic Chicken:
Recipe Ingredients:
Here’s everything you’ll need to make this 40 Clove Garlic Chicken recipe. The recipe card below has the exact quantities.
Ingredient Notes and Substitutions:
- Chicken: This recipe uses four chicken thighs on the bone with the skin. You can use any combination of chicken pieces, such as thighs and drumsticks, chicken breasts on the bone, or a cut-up whole chicken.
- Dry White Wine: You do not need expensive white wine here. The wine gets reduced in this recipe, concentrating the flavor, so it is essential to use a wine that you enjoy the taste of and would drink. NON-ALCOHOLIC SUBSTITUTION: Use an alcohol-free white “wine,” aloe juice with lemon or chicken broth with a tablespoon of apple cider or white wine vinegar added.
- Garlic: Look for large heads of garlic, which will yield 40 lovely large garlic cloves. You can also use pre-peeled garlic cloves.
- Chicken Broth: Can also use chicken stock or chicken bone broth.
- Herbs: Fresh is best in this 40 Clove Garlic Chicken recipe.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Generously season the flour with salt and black pepper.
- Dredge both sides of the chicken thighs in the flour.
- Heat olive oil in a large skillet over medium-high heat. Add chicken, skin side down; brown well.
- Turn the chicken over and brown the other side.
- Remove from heat.
- Add the wine carefully, then return to the heat.
- Bring to a boil, reduce heat to a simmer, then cook until wine is reduced by half.
- Add chicken broth and garlic, then bring the liquid back to a boil.
- Add thyme, rosemary, and bay leaves.
- Reduce heat to a simmer; cover skillet.
- Cook for 30 to 35 minutes or until the chicken is thoroughly cooked through to 165 F in the center and the garlic is buttery tender.
- Stir in butter and crushed red pepper flakes.
- Remove bay leaves and sprinkle chicken with parsley.
- Done! A lovely, classic French Chicken with 40 Cloves of Garlic! Beautiful golden skin, mellow garlic, fresh herbs, and a buttery white wine sauce.
- Squeeze the garlic out of the cloves to enjoy, preferably onto crusty French bread.
Chef Tips and Tricks:
- Using bone-in, skin-on chicken pieces (like thighs, drumsticks, or a whole chicken cut into parts) adds flavor and keeps the meat juicy.
- Whole, unpeeled garlic cloves are traditional, but peeling the cloves allows your guests a smoother dining experience.
- Adding the wine while the pan is on the heat can cause a flare-up and spattering. It’s much safer to turn the heat off or remove the pan, then return it to the heat to deglaze and scrape up the beautiful brown bits.
Recipe FAQs:
Yes, but boneless chicken (especially breasts) cooks faster than bone-in pieces. Keep an eye on it to prevent overcooking and drying out. You’ll also want to give the garlic a head start because it may not cook as fast as the boneless chicken pieces. Boneless thighs are a better substitute than boneless breasts because they’re less likely to dry out.
Yes. Get everything prepped, browned and the pan deglazed. Then, place everything in a slow cooker, cover, and cook on HIGH for 3 to 5 hours or on LOW for 5 to 6 hours or until the chicken is cooked to 165 degrees in the center.
Yes, this recipe can be prepped up to a point 24 hours in advance. As if you were slow-cooking (see above question), get everything prepped, browned, and the pan deglazed. Let cool, then refrigerate. When ready to cook, place it back on the heat and cook the chicken with the garlic as directed.
Storage:
- Refrigerate any leftovers and enjoy within five days.
- To reheat, place in an oven-safe dish and reheat at 350 degrees until heated through to 165 degrees.
Serve with:
- Duck Fat and Rosemary Roasted Fingerling Potatoes with Sausage
- Rosemary Garlic Crushed Potatoes with Lemon – Chive Aioli
- Brussels Sprouts Gratin
- Cauliflower and White Bean Puree
- Roasted Cabbage Steaks with Mustard Vinaigrette
- Roasted Asparagus with Goat Cheese and Walnut Gremolata
- Asparagus Cordon Bleu
More great easy chicken recipes you’ll love!
- Korean Braised Chicken Thighs
- Moroccan Chicken Tagine with Butternut Squash, Chickpeas and Olives
- Nashville Style Hot Fried Chicken
- Chicken Pinot Noir with Wild Mushrooms and Fresh Basil
- Pesto and Goat Cheese-Stuffed Chicken with Roma Tomatoes
- Curry Braised Chicken Thighs
- Southwestern Chicken Skillet
- Chicken Bouillabaisse
Garlic lovers, you’ll also love my Garlic Confit! Get all my chicken recipes at Chicken Recipes – From A Chef’s Kitchen.
For more great bone-in chicken thigh recipes, check out: 30 Best Bone-In Chicken Thigh Recipes.
40 Clove Garlic Chicken
Ingredients
- 1/4 cup all-purpose flour
- Salt and freshly ground black pepper, to taste
- 4 chicken thighs, on the bone with the skin
- 2 tablespoons olive oil
- 1 cup dry white wine
- 1 cup chicken broth
- 40 large cloves garlic, left unpeeled
- 2 teaspoons chopped fresh thyme
- 2 sprigs fresh rosemary, leaves only, finely chopped
- 2 bay leaves
- 4 tablespoons butter
- Pinch crushed red pepper flakes
- Chopped fresh parsley, for garnish
- Crusty French bread, optional
Instructions
- Generously season the flour with salt and black pepper.
- Dredge both sides of the chicken thighs in the flour.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken, skin side down first and brown well. Turn the chicken over and brown on the other side.
- Turn the chicken back to skin side up. Remove from the heat to add the wine.
- Add the wine then return to the heat. Bring to a boil, reduce heat to a simmer and cook until the wine is reduced by half.
- Add the chicken broth and garlic and bring the liquid back to a boil. Add the thyme, rosemary and bay leaves.
- Reduce heat to a simmer, cover the skillet, and cook for 30-35 minutes or until the chicken is thoroughly cooked through to 165 degrees in the center and the garlic is buttery tender.
- Stir in the butter and crushed red pepper flakes.
- Remove the bay leaf and sprinkle chicken with parsley.
- Squeeze the garlic out of the cloves to enjoy, preferably onto crusty French bread.
Notes
- You can use any combination of chicken pieces, such as thighs and drumsticks, chicken breasts on the bone, or a cut-up whole chicken.
- Can also use peeled garlic, but be sure they’re large cloves.
- NON-ALCOHOLIC SUBSTITUTION: Use an alcohol-free white “wine,” aloe juice with lemon added, or chicken broth with a tablespoon of apple cider or white wine vinegar added.
- Adding the wine while the pan is on the heat can cause a flare-up and spattering. It’s much safer to turn the heat off or remove the pan, then return it to the heat to deglaze and scrape up the beautiful brown bits.
- Can be prepped up to a point 24 hours in advance.
- Get everything prepped, browned, and the pan deglazed. Let cool, then refrigerate.
- When ready to cook, place it back on the heat and cook the chicken with the garlic as directed.
- Get everything prepped, browned and the pan deglazed.
- Place everything in a slow cooker, cover, and cook on HIGH for 3 to 5 hours or on LOW for 5 to 6 hours or until the chicken is cooked to 165 degrees in the center.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Another successful recipe. My niece came for dinner last night and I made this and served with a homemade rice-a-roni and of course the crusty bread. My niece said it was comfort food at its best. Thanks again Carol for the recipe. James Beard would have been proud.
Hi, Dianne, Wow! Thanks so very much and so happy you both enjoyed this recipe!! That’s a very high compliment and you made my day. Thanks again!
Can you do all of the steps before simmering and then put it in the crock pot on low for 3-4 hours??
Hi, Karen, Thanks so much for your question and sorry it took me so long to get back to you–I’ve been in an internet-free zone for several days. Yes, and 3 to 4 hours sounds about right for bone-in chicken thighs in a slow cooker but on high. Keep in mind the skin won’t be crispy. Thanks again and hope you enjoy!
The pictures show 4 chicken thighs but did I miss where that is written?
Hi, Chris, Thanks so much for your question. It’s in the recipe card at the bottom – 4 chicken thighs – on the bone with the skin. Thanks again!
Do you think boneless chicken breast would work? I know more flavourful with thighs, but I just don’t like them.
Hi, Sophie, Thanks so much for your question. Yes, you can use boneless skinless chicken breasts if you prefer. The chicken breasts won’t take as long as the thighs, so you’ll have to adjust the cooking time. Perhaps get the garlic cloves cooking then add the breasts back in when there’s still about 15-20 minutes left. Thanks again and hope you enjoy!
This dish is delicious! When my husband tells me to keep a recipe, it’s a miracle! Well done!!
Hi, Nikki, Wow! Thanks so very much and so happy it is “husband approved!” Glad you enjoyed!
Can this be made partially ahead? Maybe up to deglazing the pan? Or just after deglazing? Would like to make for company but need to prep in advance, if possible. Thanks!
Hi, Velvet, Thanks so much for your question. I would suggest stopping at step #6, just before you cover and bring to a simmer. Let it cool then refrigerate. Then, when you’re ready to proceed, bring it back up to a simmer, cover and continue cooking per the direction. Thanks again and hope everyone enjoys!
This might sound silly, but do you eat the garlic with the peels still on? It seems like a lot of work to squeeze the garlic out of all those cloves…?
Hi, Desiree, Not silly at all and thanks for your question. You don’t eat the garlic with the peels still on and yes, you would need to squeeze the garlic out. It’s going to be soft and buttery so it comes out easily. Thanks again!
YUMMY, it turned out fantastic. I used a whole cut-up chicken. My late friend Elizabeth used to make this quite often. I hadn’t found a recipe like hers before, but yours saved the day. Thank you so much
Hi, Lois, Thanks so very much and that means so much, to me!! So happy it reminded you of your friend. Thanks again!
Sounds absolutely delicious. My husband adores garlic and would probably eat the four thighs himself. For my family of 5 I would need to make at least 10 pieces of chicken. How do I adjust the garlic? Would I double, triple the ingredients?
Hi, Annette, Thanks so much for your question! As you saw, this is a smaller scale recipe (serves 2-3). Generally, the 40 cloves of garlic are for 6-8 servings but we absolutely love garlic, too.
Sometimes one thigh is enough per person, others two. I would suggest doubling everything: Wine, broth, etc. Add as much garlic as you like. To make it easier on yourself, perhaps roast some whole heads of garlic on the side. Here’s a link on how to do that: https://www.thekitchn.com/how-to-roast-garlic-in-the-oven-5341 Thanks again, hope everyone enjoys and boy, your house is going to smell amazing!!!!
What a stunning chicken dish. You had me at garlic! I can’t wait to make this!
Hi, Cindy, Thanks so very much and hope you enjoy!