Garlic Chicken 40 Cloves (Printer-Friendly)
Juicy chicken thighs simmered with whole garlic cloves and herbs for a rich, savory dinner delight.
# What You’ll Need:
→ Chicken
01 -
6 bone-in, skin-on chicken thighs
02 -
1 teaspoon salt
03 -
½ teaspoon freshly ground black pepper
→ Garlic
04 -
40 large garlic cloves, peeled
→ Liquids and Fats
05 -
2 tablespoons unsalted butter
06 -
2 tablespoons vegetable oil
07 -
1 cup dry white wine
08 -
1 cup low-sodium chicken stock
→ Herbs and Starch
09 -
2 sprigs fresh thyme
10 -
1 bay leaf
11 -
1 tablespoon cornstarch
# Steps to Follow:
01 -
Bring 2 cups of water to a boil in a small saucepan. Add garlic cloves and boil for 1 minute. Drain and peel garlic.
02 -
Season chicken thighs with salt and pepper. Heat butter and oil in a large cast iron skillet over high heat. Add chicken skin-side down and cook until golden brown, about 5 minutes.
03 -
Distribute peeled garlic cloves around chicken in skillet. Add thyme sprigs and bay leaf. Cover and reduce heat to medium-low. Cook for 15 to 20 minutes until chicken is cooked through.
04 -
Remove chicken to a plate and cover to keep warm. Pour white wine into skillet and simmer until reduced by half. Whisk cornstarch into chicken stock and add to skillet. Cook until sauce thickens slightly. Stir in remaining 1 tablespoon of butter. Adjust seasoning with salt and pepper to taste.
05 -
Transfer chicken to serving platter and spoon sauce over top. Spread cooked garlic cloves on crusty bread to serve alongside.
# Helpful Hints:
01 -
Use bone-in, skin-on chicken thighs for best flavor and tenderness. Peeling garlic after boiling softens its bite and enhances sweetness.