Bookmark
This garlic chicken recipe combines simplicity with impressive flavor. With 40 cloves of garlic simmered in a luscious sauce, this dish is perfect for a cozy dinner that feels both indulgent and comforting. Made in one pan, it saves time on cleanup while delivering tender chicken and a sauce that’s addictive enough to mop up with crusty bread.
I first made this during a chilly weekend when I craved something warm and satisfying. Since then, it’s become a go to for special family dinners, and everyone always asks for seconds.
Ingredients
- Chicken thighs with skin: they stay juicy and develop a crisp golden exterior when cooked
- Forty cloves of garlic: the star of the dish, providing a mellow, sweet garlic flavor after boiling and slow cooking
- Butter and oil: butter adds richness and oil helps prevent burning for perfect browning
- Fresh thyme and bay leaf: add subtle herbal notes that balance the garlic
- Dry white wine: helps deglaze the pan and build a light, flavorful sauce; choose something you enjoy drinking
- Chicken stock: forms the base of the sauce, giving it body and depth
- Cornstarch: used to thicken the sauce without affecting flavor
- Salt and pepper: adjust to taste, essential for seasoning the chicken and sauce
Instructions
- Sear the Chicken:
- Season both sides of the chicken thighs with salt and pepper. Heat a pan over medium high heat and add a mix of butter and oil. Place the chicken skin side down and cook until the skin turns golden brown and crispy. This step locks in moisture and creates a flavorful crust.
- Boil and Peel Garlic:
- While the chicken is browning, bring two cups of water to a boil. Add the garlic cloves and boil for one minute to soften their sharpness. Drain and peel the garlic. This pre cooking mellows the robust garlic flavor and makes it tender.
- Add Garlic and Herbs:
- Scatter the peeled garlic cloves around the browned chicken in the pan. Add sprigs of fresh thyme and a bay leaf for aroma. Cover the pan and let everything cook over medium low heat for 15 to 20 minutes. This allows the chicken to finish cooking gently and the garlic to infuse the dish.
- Make the Sauce:
- Once the chicken is cooked, transfer it to a plate and keep it warm. Pour white wine into the hot pan, scraping up any browned bits. Let the wine reduce by half to concentrate the flavor. In a bowl, whisk cornstarch into chicken stock until smooth. Add this mixture to the pan and cook until the sauce thickens lightly. Stir in the last two tablespoons of butter and taste, seasoning with more salt and pepper if needed.
- Serve:
- Place the chicken on a serving platter and spoon the garlic sauce over it. Spread the tender cooked garlic cloves on crusty bread or a baguette to enjoy alongside the chicken. This adds a sweet, garlicky surprise with every bite.
I love how the thirty some cloves of garlic transform during cooking from sharp and pungent to tender and sweet. One of my fondest memories with this dish was serving it to friends on a chilly autumn evening. The rich sauce and subtle fragrance of herbs filled the room, and everyone savored every bite without rushing.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm on the stovetop so the chicken stays moist and the sauce doesn’t separate. You can also freeze the garlic and sauce separately for up to two months, but the chicken texture may change slightly.
Ingredient Substitutions
You can use chicken breasts if you prefer white meat but be careful not to overcook them as they dry out easily. If you don’t have fresh thyme, dried thyme works but use less to avoid overpowering. A splash of dry vermouth or even a light white cooking wine can substitute for the white wine.
Serving Suggestions
Try serving the chicken with French green beans sautéed in garlic butter or a simple mixed green salad with lemon vinaigrette to cut through the richness. Crusty rustic bread is almost essential to sop up every last drop of sauce and roasted garlic.
This garlic chicken is simple to make yet full of flavor and perfect for cozy dinners. Serve with crusty bread to enjoy the mellow roasted garlic in every bite.
FAQs About This Recipe
- → How do you prepare the garlic for this dish?
The garlic cloves are quickly boiled for one minute to soften, then drained and peeled before being cooked with the chicken to mellow their flavor.
- → What cut of chicken works best?
Chicken thighs are preferred for their tenderness and flavor, but breasts or a whole young chicken cut into pieces can also be used.
- → Can this dish be made in one pan?
Yes, everything is cooked in a single cast iron pan, making it convenient with minimal cleanup.
- → How is the sauce thickened?
The sauce is thickened by whisking cornstarch into chicken stock, then reducing the liquid in the pan until slightly thickened.
- → What sides complement this chicken dish?
French green beans, crusty bread, and a fresh salad pair wonderfully with the garlic-infused chicken.
- → Why use 40 cloves of garlic?
Using 40 cloves offers a rich, mellow garlic flavor that softens during cooking, enriching the sauce and meat without overpowering.