40 Clove Garlic Chicken

4.50 from 16 votes

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!

Prep Time15

Cook Time45

Total Time1

Course: Chicken and Turkey

Cuisine: French

Diet: Diabetic, Gluten Free

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

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

SUBSTITUTIONS:

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.

TIP:

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.

MAKE AHEAD:

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.

SLOW COOKER INSTRUCTIONS:

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