A plate filled with golden browned chicken thighs, garlic cloves and a creamy sauce.
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Chicken with 40 cloves of garlic

This Chicken with 40 Cloves of Garlic is an incredibly simple French recipe that includes tender chicken with garlic in a delicious sauce.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Cuisine: French
Servings: 4
Calories: 585kcal
Author: Lauren Allen

Ingredients

  • 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

Instructions

  • 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.

Notes

*the white wine adds a great depth of flavor. If you’re not comfortable cooking with alcohol you can leave it out.

Nutrition

Calories: 585kcal | Carbohydrates: 12g | Protein: 31g | Fat: 44g | Saturated Fat: 18g | Cholesterol: 198mg | Sodium: 322mg | Potassium: 525mg | Fiber: 1g | Sugar: 1g | Vitamin A: 553IU | Vitamin C: 9mg | Calcium: 64mg | Iron: 2mg