Chicken with Twenty Cloves of Garlic
Experience the rich, savory magic of Chicken with Twenty Cloves of Garlic, a comforting French-inspired recipe that transforms humble ingredients into an elegant dish bursting with flavor. Tender, golden chicken thighs are simmered in a heavenly sauce of garlic, butter, white wine, and chicken stock, with the subtle herbaceous notes of fresh thyme tying it all together. The slow-cooked garlic mellows to a sweet, buttery perfection, making it the dish’s undeniable star. With just 15 minutes of prep and one pan for easy cleanup, this recipe is ideal for a satisfying weeknight dinner or an impressive dinner party centerpiece. Serve with crusty bread to soak up every drop of the luscious sauce or pair it with creamy mashed potatoes for a truly indulgent meal. Whether you’re a garlic lover or simply seeking comfort food with a gourmet twist, this recipe is bound to become a household favorite. Keywords: chicken with garlic, French chicken recipe, one-pan chicken dinner, garlic and thyme chicken, cozy comfort food.
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Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 20 cloves Garlic cloves (peeled)
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 cup Dry white wine
- 1 cup Chicken stock
- 4 sprigs Fresh thyme (or 1 tsp dried thyme)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
Directions
Step 1
Pat the chicken thighs dry with paper towels, then season both sides with salt and black pepper.
Step 2
In a large sauté pan or skillet with a lid, heat the olive oil over medium-high heat.
Step 3
Place the chicken thighs skin-side down in the hot pan and cook for 5-7 minutes without moving, until the skin is golden brown and crispy. Flip the chicken over and cook for another 3 minutes. Remove the chicken and set aside on a plate.
Step 4
Reduce the heat to medium and add butter to the same pan. Once melted, add the peeled garlic cloves and sauté for 3-4 minutes, stirring frequently, until golden and fragrant.
Step 5
Deglaze the pan by adding the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Simmer for 2-3 minutes to let the alcohol evaporate.
Step 6
Stir in the chicken stock and add the sprigs of thyme. Return the chicken thighs to the pan, skin-side up, making sure they are nestled in the liquid and garlic.
Step 7
Reduce the heat to low, cover the pan with a lid, and let the chicken simmer gently for 25-30 minutes, or until the chicken is tender and cooked through (165°F/74°C internal temperature).
Step 8
Remove the lid and cook for an additional 5 minutes to slightly reduce the sauce if desired.
Step 9
Serve the chicken hot, spooning the garlic cloves and sauce over the top. This dish pairs wonderfully with crusty bread, mashed potatoes, or roasted vegetables.
Nutrition Facts
| Serving size | (1632.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2837.3 |
| Total Fat 209.1g | 0% |
| Saturated Fat 60.1g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 812.3mg | 0% |
| Sodium 3248.6mg | 0% |
| Total Carbohydrate 28.1g | 0% |
| Dietary Fiber 2.3g | 0% |
| Total Sugars 3.8g | |
| Protein 179.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 248.7mg | 0% |
| Iron 11.5mg | 0% |
| Potassium 2084.3mg | 0% |
Source of Calories