Garlic Chicken with 40 Cloves

This creamy garlic chicken recipe made with tender chicken thighs and a whopping 40 cloves of garlic is a perfect way to bring rich French flavors to your table with minimal fuss. Everything cooks in one pan, making it a goto dish for when you want something impressive yet easy to prepare. The garlic turns sweet and mellow during cooking, creating a sauce so delicious you’ll want to mop it up with crusty bread.

I first made this dish on a chilly evening when I craved something cozy but special. Now it’s a family favorite that always earns compliments whenever I serve it.

Ingredients

• Chicken thighs with skin on: fresh and juicy for the richest flavor and crispy skin
• Forty garlic cloves: peeled and softened by boiling gently to achieve sweet mellow flavor
• Butter and oil: for browning the chicken and building a flavorful base
• Fresh thyme and bay leaf: add subtle herbal notes typical of classic French cooking
• Dry white wine: reduces in the pan to concentrate flavor, choose a decent bottle you enjoy drinking
• Cornstarch: whisked into chicken stock to thicken the sauce into a glossy, silky finish
• Salt and freshly ground black pepper: to season perfectly

Instructions

Sear the Chicken:

Sprinkle salt and pepper on both sides of the chicken thighs. Heat butter and oil in a large cast iron or heavy skillet over medium high heat until very hot but not smoking. Add the chicken skin side down and cook without moving for about 5 to 7 minutes until the skin is deep golden brown and crispy. Flip and brown the other side for three to four minutes. This step locks in juices and creates a delicious crust.

Prepare the Garlic:

While the chicken is browning, bring 2 cups of water to a boil in a separate pot. Add peeled garlic cloves and boil for one minute to soften and mellow their sharpness. Drain and let cool enough to handle.

Add Garlic and Herbs:

Nestle the softened garlic cloves evenly around the browned chicken in the pan. Tuck fresh thyme sprigs and a bay leaf among the garlic and chicken pieces. Reduce heat to medium low, cover the pan loosely, and cook for 15 to 20 minutes until the chicken is cooked through and the garlic cloves are tender to the bite.

Make the Sauce:

Transfer the chicken and garlic to a serving plate and cover loosely to keep warm. Pour white wine into the hot pan and simmer, scraping up the browned bits with a wooden spoon until the liquid is reduced by half. In a small bowl whisk cornstarch into chicken stock until smooth, then pour into the pan. Stir and cook gently until the sauce thickens slightly and coats the back of a spoon. Stir in the remaining butter to add richness and shine. Taste and season with more salt and pepper if needed.

Serve:

Arrange chicken on a serving platter and pour the creamy garlic sauce and softened garlic cloves evenly over the top. Serve immediately with crusty bread to spread the sweet garlic and soak up the luscious sauce.

Garlic is my favorite part of this dish. After boiling to soften it, the garlic cloves become almost like little buttery bites to spread on bread or eat alongside the chicken. I remember the first time I made this dish for a dinner party and watched everyone reach for the garlic cloves first. It is truly a moment worth savoring.

Storage Tips

Store leftover chicken and sauce in an airtight container in the fridge. They keep well for up to three days. Reheat gently in a skillet over low heat to avoid drying out the chicken or breaking the sauce. Adding a splash of water or chicken stock while reheating helps loosen the sauce.

Ingredient Substitutions

Chicken breasts can be used if you prefer white meat, but watch cooking time carefully to avoid drying out. Use fresh rosemary instead of thyme for a slightly different but complementary herbal flavor. If you do not have white wine on hand, chicken broth with a squeeze of lemon makes a good substitute to balance richness.

Serving Suggestions

Pair with French green beans sautéed simply in butter for a classic side. A crisp green salad with vinaigrette adds a refreshing contrast. Serve with a baguette or any crusty bread to mop up the garlic butter sauce. Mashed potatoes or creamy polenta also make excellent hearty bases.

Enjoy this creamy garlic chicken with crusty bread and a simple green side for an easy, impressive meal.

Common Recipe Questions

→ Why use 40 cloves of garlic?

This large amount of garlic softens during cooking, creating a mellow, sweet flavor that complements the chicken without overpowering.

→ Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used but thighs retain juiciness better and add richness to the dish.

→ What herbs enhance this dish?

Thyme and bay leaf are classic additions that infuse the chicken and sauce with subtle earthy notes.

→ How is the sauce thickened?

The sauce is thickened with cornstarch whisked into chicken stock, creating a smooth, velvety texture.

→ What sides pair well with this chicken?

French green beans, crusty bread, and simple salads are ideal accompaniments that balance the rich garlic flavors.