Description
This 40 Clove Garlic Chicken is a rich, comforting main course featuring tender chicken thighs simmered in an aromatic sauce filled with sweet, mellow garlic, savory wine, thyme, and a creamy finish. Despite the large amount of garlic, the flavor mellows to perfection, resulting in a dish that’s both robust and elegant—perfect for a family dinner or an impressive meal for guests.
Ingredients
Units
Scale
For the Chicken:
- 2 1/2 pounds (1134 g) chicken thighs, skin on
- Salt and pepper, to taste
For Sautéing and Braising:
- 1 tablespoon (14 g) butter
- 2 tablespoons olive oil
- 40 cloves garlic, peeled and lightly smashed
- 1 1/2 cups (355 ml) white wine (such as Sauvignon Blanc)
- 2 teaspoons dried thyme
For the Sauce:
- 2 tablespoons all-purpose flour
- 2 tablespoons dark brown sugar, packed
- 2 tablespoons heavy cream
Instructions
- Prepare the Chicken: Pat the chicken thighs dry on both sides with paper towels. Season generously with salt and pepper. This helps the skin crisp and flavors the meat throughout.
- Brown the Chicken: Melt the butter in a large Dutch oven over medium-high heat. Add the chicken, skin-side down, in batches to avoid overcrowding. Brown the chicken for about 5 minutes per side until the skin is golden. Transfer each batch to a large bowl when browned.
- Sauté the Garlic: Once all the chicken is browned, reduce the heat. Add olive oil and all 40 garlic cloves to the pot. Sauté while stirring constantly for 5–10 minutes until the garlic is golden and fragrant, being careful not to let it burn.
- Deglaze and Simmer: Pour in the white wine and increase the heat. Use a wooden spoon to scrape up any browned bits from the bottom of the pot, which will add depth to the sauce. Return the chicken and any juices to the pot. Sprinkle dried thyme over the top. Cover and simmer for 30 minutes so the flavors meld and the chicken becomes tender.
- Finish the Sauce: After simmering, remove the chicken pieces to a plate. In a small bowl, whisk together flour with 1/2 cup of the cooking liquid from the pot to form a smooth mixture. Pour this slurry back into the pot while whisking constantly until the sauce thickens. Add the dark brown sugar and heavy cream, whisking until combined and smooth. Turn off the heat, and adjust seasoning with additional salt and pepper as needed.
- Serve: Spoon the luscious sauce and tender garlic cloves over the plated chicken. Serve hot alongside rice or vegetables for a complete meal.
Notes
- Buying pre-peeled garlic can save significant prep time for this recipe.
- Use a good quality white wine for best flavor; Sauvignon Blanc is recommended.
- This dish is ideal for serving with rice, mashed potatoes, or crusty bread to soak up the sauce.
- The garlic mellows beautifully when cooked and won’t overpower the dish.
- Leftovers reheat well and flavors deepen over time.
Nutrition
- Serving Size: 1/6 of recipe (approx. 1 large chicken thigh with sauce)
- Calories: 430
- Sugar: 4 g
- Sodium: 310 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 135 mg
