Chicken with 40 Cloves of Garlic
Chicken with 40 Cloves of Garlic is a classic French country dish that'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 for a dish you'll fall in love with!
¼ 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 2 tablespoons butter Pinch crushed red pepper flakes Chopped fresh parsley for garnish Crusty French bread
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 heat.
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 25-30 minutes or until the chicken is thoroughly cooked through to 165 degrees in the center and the garlic is 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.
Serving: 2 thighs | Calories: 882 kcal | Carbohydrates: 37 g | Protein: 44 g | Fat: 53 g | Saturated Fat: 12 g | Polyunsaturated Fat: 10 g | Monounsaturated Fat: 26 g | Trans Fat: 1 g | Cholesterol: 225 mg | Sodium: 643 mg | Potassium: 861 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 313 IU | Vitamin C: 22 mg | Calcium: 171 mg | Iron: 4 mg