This Chicken with 40 Cloves of Garlic is an incredibly simple French recipe that includes tender chicken cooked with garlic cloves in a delicious sauce. You’re going to LOVE it!
I’m so excited to share this beautiful and absolutely DIVINE Chicken with 40 cloves of garlic recipe with you all. If you’re familiar with this popular french dish (called Poulet aux Quarante Gousses d’Ail), you may know it traditionally starts with a whole chicken, cut into pieces for cooking. I chose to use chicken thighs to simplify things for the average home cook. You are welcome to use chicken breasts, or to start with a whole young chicken, cut into pieces (skin left on!).
This really is one of the BEST simple dishes with tons of flavor, that works for a casual weeknight or a fancy dinner party.
How to make Chicken with 40 cloves garlic (Poulet aux Quarante Gousses d’Ail):
1. Boil garlic. Add 2 cups of water to a saucepan and bring to a boil. Separate garlic cloves (you don’t need to peel them) and add to the water. Cook for 1 minute, then drain and peel garlic.
2. Brown chicken. Season chicken with salt and pepper and cook it in a very hot pan with butter and oil until skin is golden brown.
3. Add garlic. Distribute the garlic cloves around the chicken and add thyme and bay leaf. Cover the pan and cook over med-low heat for 30-35 minutes or until the chicken is cooked through and the juices run clear when pierced with a fork.
4. Cook sauce. Remove the chicken and garlic to a plate and cover to keep warm. Add wine and broth to the skillet and cook until the liquid has reduced by half. Whisk the cornstarch into the chicken stock and add to the pan, cooking until the sauce has slightly thickened. Stir in remaining 2 Tablespoons of butter.
Make this a spectacular French meal by serving the chicken with:
- French Green Beans (Hericots Verts)
- Roasted Vegetables or Mashed Potatoes
- No Knead Artisan Bread or a green salad
Chicken with 40 cloves of garlic
- 4 Tablespoons butter , divided
- 1 Tablespoon vegetable oil
- 6 to 8 chicken thighs
- salt and pepper
- 3 heads garlic
- 6 sprigs fresh thyme , or 1/2 tsp, dried
- 1 bay leaf
- 1/2 cup white wine*
- 1 1/2 cups chicken stock
- 2 teaspoons cornstarch
- Add 2 cups of water to a saucepan and bring to a boil. Separate garlic cloves (you don’t need to peel them) and add to the water. Cook for 1 minute, then drain and peel garlic.
- Pat the chicken pieces dry with paper towels and season well with salt and pepper on both sides.
- Heat a large deep (preferably cast iron) pan or skillet over medium heat. Add 2 Tablespoons butter and oil until hot.
- Add chicken, skin side down (cook in batches if you can’t fit all of the thighs at once) and cook for 5 minutes, until the skin is golden brown. Flip and cook on the other side for 3 minutes.
- Distribute the garlic cloves around the chicken and add thyme and bay leaf.
- Cover the skillet and cook over med-low heat for 30-35 minutes or until the chicken is cooked through and the juices run clear when pierced with a fork.
- Transfer the chicken and garlic to a platter and cover with foil to keep warm. Discard the bay leaf.
- Turn the skillet to high heat and add the wine. Cook until the liquid has reduced by half, about 5 minutes. Whisk the cornstarch into the chicken stock and add to the pan. Cook until the sauce has slightly thickened, 2-3 minutes. Remove from heat and stir in remaining 2 Tablespoons of butter. Place the chicken on a serving platter and pour sauce over the chicken.
- Serve with French green beans and a toasted baguette for spreading the cooked garlic cloves on.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.