Chicken with 40 Cloves of Garlic
Chicken with 40 Cloves of Garlic is a delicious one-pot meal with tender chicken, a fantastic sauce, and all the garlic! You’ll love it.
Looking for a new way to eat chicken?
Chicken with 40 cloves of garlic is quick enough for weeknights (ready in under an hour) but tasty enough for Sunday dinner, too.
Serve it with rice, pasta, mashed potatoes, or chunks of bread to soak up all the sauce!
This is another classic recipe that I made in Culinary School. So tasty! I couldn’t wait to put it on the blog.
In the Best Case Scenario, you would buy peeled cloves of garlic. Places like Sam’s Club and Costco sell them and they aren’t too expensive.
If not, here’s Martha Stewart’s method for peeling lots of cloves of garlic at once. I love that she calls it a “cute trick” and I also love watching her shake the two bowls. Personally, I prefer to shake the garlic in a saucepan with a lid so I can hang on to the handle. The two-bowl situation just stresses me out.
Feel free to double the sauce if you want to use it as a gravy on your side dish. It’s so good! Totally garlicky but in a sublime, mellow kind of way. It’s fantastic. I hope you love it!
Save this Chicken with 40 Cloves of Garlic to your “Main Dishes” Pinterest board!
And let’s be friends on Pinterest! I’m always pinning tasty recipes!
Chicken with 40 Cloves of Garlic
Chicken with 40 Cloves of Garlic is a delicious one-pot meal with tender chicken, a fantastic sauce, and all the garlic! You'll love it.
Ingredients
- 8 bone-in, skin-on, chicken thighs
- salt and freshly ground pepper
- 2 tablespoons butter
- 40 cloves garlic peeled
- 1 1/2 cups chicken broth
- 1 tablespoon thyme dried
- 2 tablespoons all-purpose flour
- 2 tablespoons milk
Instructions
Pat the chicken dry with paper towels and season with salt and pepper. In a large skillet over medium-high heat, melt the butter. Add the chicken thighs in, skin-side down, and sear both sides until they are golden brown, about 2-3 minutes per side. Transfer to a plate.
Add the garlic cloves to the skillet, stirring frequently, cook until they are golden brown, about 4-5 minutes. Stir in the chicken broth and thyme and bring to a boil.
Return chicken to skillet and simmer until a thermometer inserted reads 165 degrees, about 25 to 30 minutes. Transfer chicken to a serving platter, reserving the juices remaining in the skillet.
In a small bowl, whisk together the flour and the milk. Whisk the flour-milk mixture into the skillet until the sauce is thickened slightly, about 1 to 2 minutes. Season to taste with salt and pepper.
Pour the sauce over the chicken and serve immediately.
Recipe Notes
Adapted from On Cooking.
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