Chicken with 40 Cloves of Garlic is a classic French recipe. Yes, you read that right, 40 cloves of garlic! The garlic mellows in flavor as it cooks and you end up with mild, buttery cloves paired with a moist and delicious chicken. A must try!
If the thought of 40 cloves of garlic in a recipe scares you, hold on a second and don’t lose out on one of the most delicious chicken dishes you could ever have. When I first tried this dish, years and years ago, I thought 40 cloves of garlic was going to be overkill and I was going to smell like a jar of garlic for weeks. Not so much, as a matter of fact you won’t smell like garlic at all.
What Ingredients Are in Chicken With 40 Cloves of Garlic
At this point you might be sitting here thinking Im crazy. Yes, there are actually 40 cloves of garlic in this recipe; the name holds true! Did I really count out 40 cloves of garlic exactly? YES, I did! No more and no less. Did I peel them myself? I used to, but then I discovered a big container of pre-peeled garlic cloves at the grocery store and I haven’t looked back since. All I had to do is count, and I can count to 40. HA!
Other than that, the recipe is very straightforward and typical. I used boneless skinless chicken thighs, and for flavor we have cumin, thyme, and my absolute favorite herb: fresh dill. The sauce is to DIE for and is simply made of white wine and chicken broth. Of course, I seasoned everything with salt and pepper along the way and garnished the whole dish with chopped parsley.
What Does Chicken With 40 Cloves of Garlic Taste Like
I know what you’re thinking, but hear me out. As the garlic cooks down it will mellow out in flavor and turn into this delicious soft, spreadable and flavorful morsel with a hint of sweetness that tastes just like roasted garlic. After you eat this, you might wish you added a bit more garlic.
How to Make Chicken With 40 Cloves of Garlic Recipe
Start by preheating the oven to 375 F. I cleaned my chicken thighs and cut them in half so they had more surface area to soak up all that awesome flavor, but you can skip this step if you want. Heat the olive oil over medium-high in a nice big dutch oven or any other large oven-save pot you have at home. Sear the chicken on both sides. Don’t worry about cooking all the way through- they will cook fully in the oven!
Remove the chicken from the pot and add all that gold, I mean, garlic. Season the garlic with the cumin, thyme, dill, and some salt and pepper to taste. Deglaze the pot with your white wine and let everything cook and bubble until the wine reduces and the garlic browns, about 2 minutes.
Now you can stir in the chicken broth and add the chicken pieces back to the pot. Cover with a lid and bake for 20 minutes. Garnish with parsley, or even some dill if you have extra, and you’re ready to eat!
Can I Use This Recipe for a Whole 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. If you’re feeling brave enough, you could even use a whole chicken, YES! All you have to do is dry it with paper towels, then rub it with a couple tablespoons of butter.
Yes you will need to make sure the chicken is really dry, otherwise the butter won’t stick to it. Put the chicken in a large cast iron skillet, add the garlic, season the chicken with salt, pepper, thyme and whatever herbs you choose, add a couple more tbsp of butter to the skillet, then bake it at 375 F for about an hour. You will end up with the most delicious chicken ever, trust me!
What to Serve With Chicken With 40 Cloves of Garlic
I served this dish over rice, but it would also be amazing over pasta, mashed potatoes, or some nice creamy polenta. Slice up and toast some bread and use those gorgeous cloves of garlic as a spread. Trust me on this one!
Of course, you can serve it over some low-carb options such as cauliflower rice, mashed cauliflower, or zucchini noodles.
Looking for some veggies to serve with your chicken? Try these out!
- Garlic Butter Mushrooms
- Italian Parmesan Roasted Potatoes
- Garlic and Herb Roasted Carrots
- Italian Roasted Mushrooms and Veggies
What Kind of Wine Should I Use for Chicken With 40 Cloves of Garlic
When using wine for cooking, I always suggest using the driest varieties. For white wine this includes Chardonnay, Sauvignon Blanc, and Pinot Grigio. Don’t want to use wine? That’s okay! You can add and extra 1/2 cup chicken broth with 2 tsp of vinegar.
How to Store Chicken With 40 Cloves of Garlic
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 F, covered, for about 10 minutes or until heated through.
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Chicken with 40 Cloves of Garlic
- 2 pounds chicken thighs boneless and skinless
- 2 tablespoon olive oil
- 40 cloves garlic cleaned but kept whole
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
- 1/2 teaspoon cumin
- 1 teaspoon fresh dill
- 1/2 teaspoon dried thyme
- 1/2 cup white wine
- 1/2 cup chicken broth low sodium
- 1 tablespoon fresh parsley chopped for garnish
- Preheat oven: Preheat oven to 375 F degrees.
- Prepare chicken: Clean the chicken thighs, pat them dry and cut them in half.
- Cook chicken: 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.
- Cook garlic: 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.
- Finish cooking: 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 and serve: Garnish with parsley and serve warm over rice or noodles.