This Chicken with 40 Cloves of Garlic is an incredibly simple French recipe that includes tender chicken with garlic in a delicious sauce.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Servings: 4
- Calories: 585kcal
- 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.
*the white wine adds a great depth of flavor. If you’re not comfortable cooking with alcohol you can leave it out.
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