Chicken With 40 Cloves of Garlic
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Imagine a dinner where garlic lovers rejoice. Chicken with 40 Cloves of Garlic transforms simple ingredients into a dish bursting with flavor. Each bite offers tender chicken and buttery, mellow garlic that’s perfect for your next comforting meal.
Easy Chicken With 40 Cloves Of Garlic
Chicken with 40 Cloves of Garlic is a classic French dish that sounds intimidating but is incredibly simple to make. As it bakes, the garlic softens and sweetens, transforming into a buttery, mellow treat that perfectly complements the tender chicken. You’ll love how the flavors meld together, creating a dish that’s both comforting and impressive.
I love how this French recipe fills my kitchen with an irresistible aroma. The garlic and herbs work their magic, making the chicken juicy and flavorful. Plus, it’s a one-pot meal, which means less cleanup and more time to enjoy with your loved ones. Trust me, this is a recipe you’ll want to make again and again.
Ingredients You’ll Need
- Chicken thighs, boneless and skinless: I like using thighs because they’re tender and juicy. You can substitute with bone-in thighs or chicken breasts if you prefer.
- Olive oil: To brown the chicken. You can use vegetable oil as a substitute.
- Garlic cloves, cleaned but kept whole: Yes, you do need 40 cloves, so count them out. These mellow out and become buttery as they cook, infusing the dish with a gentle garlic flavor.
- Salt and Pepper: Adjust to your taste.
- Cumin: Adds a warm, earthy note to the garlic. If you don’t have cumin, you can skip it or try a bit of paprika.
- Fresh dill: For a fresh, slightly tangy flavor. You can use dried dill if you don’t have fresh.
- Dried thyme: Adds an earthy, herbaceous flavor.
- White wine: Adds acidity and depth, helping to deglaze the pan. If you prefer not to use wine, you can use additional chicken broth.
- Low-sodium chicken broth: Regular chicken broth works too, just adjust the salt accordingly.
- Fresh parsley, chopped: For garnish, adding a fresh pop of color and flavor.
Preheat your oven to 375℉. Clean the chicken thighs, pat them dry, and cut them in half. This helps them cook faster and soak up all the delicious flavors.
Heat olive oil in a large Dutch oven or oven-proof skillet over medium-high heat. Add the chicken thighs and cook them until they start to brown and are no longer pink. Transfer the chicken to a plate and set aside.
In the same skillet, add the whole garlic cloves. Season them with cumin, dill, thyme, salt, and pepper. Stir to coat the garlic evenly.
Pour in the white wine, stir, and scrape any bits from the bottom of the skillet. Let it cook for about 2 minutes until the wine reduces slightly and the garlic begins to brown.
Stir in the chicken broth, then add the browned chicken back to the skillet. Cover with a lid and place the skillet in the oven. Bake for about 20 minutes, allowing the flavors to meld together. Once done, garnish the dish with fresh parsley.
How To Serve
When serving Chicken with 40 Cloves of Garlic, I love to pair it with sides that complement its rich, garlicky flavor. Here are some of my favorite options that make a perfect meal:
Mashed Potatoes
Jasmine Rice
Instant Pot Mashed Cauliflower
No-Knead Baguette
Frequently Asked Questions
Can I make this dish ahead of time?
Absolutely! This dish can be made ahead and reheated. In fact, the flavors deepen and meld together even more when it sits overnight in the fridge.
Can I use different parts from the chicken?
I used boneless and skinless chicken thighs in this dish but any part of the chicken will work, whatever you prefer and yes you can use thighs with skin and bones as well, you’ll get a lot more flavor from the fat of the skin, so have at it.
What is the best wine to use?
I recommend using a dry white wine like Sauvignon Blanc or Chardonnay. These wines add a nice acidity and depth to the dish without overpowering the other flavors.
Expert Tips
- Sear the chicken well: Make sure to brown the chicken thighs on both sides for extra flavor before baking.
- Use fresh herbs: Fresh dill and parsley enhance the dish’s flavor. Substitute with dried herbs only if necessary.
- Deglaze the pan: Scrape up all the browned bits when adding the wine to capture maximum flavor.
- Adjust seasoning: Taste and adjust salt and pepper to your preference before baking.
- Cook covered: Keep the skillet covered in the oven to retain moisture and ensure the chicken stays juicy.
Storage
Keep this dish in an airtight container and store in the fridge for 3-4 days.
This chicken also freezes very well. The garlic cloves will break down even more and be just that much softer when thawed. Reheat in the oven at 425℉, covered, for about 10 minutes or until heated through.
Did You Love This Recipe? Try These!
- Chicken Cacciatore
- One Pot Greek Chicken Orzo
- Oven Baked Chicken Thighs
- Roast Chicken
- Roasted Cornish Hens
- Chicken Stew
- Chicken With Garlic Herb Sauce
- Chicken Saltimbocca
- Jerk Chicken
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Chicken with 40 Cloves of Garlic
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Ingredients
- 2 pounds chicken thighs (boneless and skinless)
- 2 tablespoon olive oil
- 40 cloves garlic (cleaned but kept whole)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- ½ teaspoon cumin
- 1 teaspoon fresh dill
- ½ teaspoon dried thyme
- ½ cup white wine
- ½ cup chicken broth (low sodium)
- 1 tablespoon fresh parsley (chopped for garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 375℉.
- Clean the chicken thighs, pat them dry and cut them in half.
- In a large Dutch oven or oven proof skillet add the olive oil and heat over medium-high heat. Add chicken thighs and cook on both sides just until they start to brown and are no longer pink. Transfer the chicken to a plate.
- Add the cloves of garlic to the same skillet. Season with cumin, dill, thyme, salt, pepper and stir. Add the wine, stir a bit and scrape all the pieces from the bottom of the skillet, then cook for about 2 minutes just until the wine reduces a bit and the garlic starts to brown.
- Stir in the chicken broth then add the chicken back to the skillet. Cover the skillet with a lid and place in the oven for about 20 minutes.
- Garnish with parsley and serve warm over rice or noodles.
Equipment
Notes
- Prep garlic in advance: Peel the garlic cloves ahead of time to save time during cooking.
- Use a heavy skillet: A Dutch oven or heavy skillet ensures even cooking and great flavor.
- Adjust the garlic: If you prefer a milder garlic flavor, use fewer cloves.
- Check for doneness: Make sure the chicken is fully cooked by checking that it reaches an internal temperature of 165℉.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to maintain the chicken’s juiciness.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
