Last updated on February 3rd, 2022
YUM. My version of this dish is super-fast to make, yet it successfully replicates the French bistro classic. The garlic, which mercifully doesn’t require peeling, becomes soft and sweet as it cooks. Your guests will enjoy popping a clove out of its skin, and spreading it on a piece of chicken (keto-friendly!) or a crusty hunk of baguette. And just wait until you taste the winey deglazing sauce!
Enjoy this recipe? Then by all means post a comment below. And please subscribe to my YouTube channel. You’ll find a new recipe there each week!
Here’s the printable:
Video: Chicken with 40 Cloves of Garlic
YES! My take on this French bistro classic is fast enough for a weeknight, and fabulous enough for a weekend dinner party.
Ingredients
- 4 heads of garlic, the cloves separated but not peeled
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 8 skinless, boneless chicken thighs
- Salt and freshly ground pepper, to taste
- 1/2 teaspoon dried thyme leaves
- 1/4 cup dry white wine or dry French vermouth
Instructions
- In a medium-size saucepan, bring 2 cups of water to a boil over high heat. Add the garlic, lower the heat, and let simmer quietly for 10 minutes. Meanwhile, warm the oil and 2 tablespoons of butter in the skillet over medium heat. Season the chicken thighs with the salt, pepper, and thyme, and then arrange the thighs, seasoned side down, in the hot fat. Brown for 5-7 minutes, then flip the chicken over to brown the other side.
- Using a slotted spoon, transfer the garlic to the skillet, placing the cloves on top of and in between the chicken pieces. Reduce the heat to “low,” cover the skillet, and let the chicken simmer until done – 10-15 minutes. Transfer the thighs and garlic to a serving platter.
- Pour the wine or vermouth into the skillet, increase the heat, and let the liquid boil and reduce slightly while you scrape up the stuck on bits of chicken and garlic with a wooden spatula. Off heat, add the final tablespoon of butter, and swirl it around until it melts. Pour the sauce over the chicken and garlic, and serve.
Copyright 2015 by Kevin Lee Jacobs
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Suzi Fox says
Love this recipe & the story behind it. Its on the menu next week & we will report in.
Diana says
Definitely going to make this dish for us…..
Jerry Miller says
Thanks for your video. the recipe looks great. I’ll make it tomorrow for dinner. I just bought some garlic today and I made sure I punched extra for this recipe. By the way, I’ve made your roasted strawberries a couple times now and I’ve also made the cottage cheese pancakes. The verdict: Delicious!
Jerry Miller says
Oops. Not punched but purchased. If I don’t proofread my comments, I’m guaranteed to make errors.
John says
That looks dee-lish!
Sharon A. Shade says
I use this as a base for Chicken and Rolled Dumplings, which I crave in the winter. Just remove the chicken when done and add chicken stock and wine and adjust seasonings until you get enough liquid for cooking the dumplings. I then shred the chicken and add it back in.
Sunni says
Any substitute for the wine? Thanks.
Jody Mandel says
Thanks Kevin, this is one of those dishes I always wanted to make, so thanks for the demo! I really enjoy your videos!
Kevin Lee Jacobs says
Hi Sunni – If you can’t have wine, substitute chicken stock. Enjoy!
Maraya says
As a substitute for white wine, I like to use water with a squeeze of lemon juice. Seems to give the right acidity and flavor.
Karen Carpenter says
Thank you Kevin, this looks delicious! I am going to make this for dinner tonight.
AllisonK says
One of my favorite dishes! YUM!! I need to make this sooooon…
lise says
chicken stock it will be for a substitute. Cannot have wine. This looks absolutely scrumptious, by next week, i will be making it.
Love you videos also Kevin, keep up the great work! ;o)
Pat says
It looks delicious, Kevin. It is already in my recipe box. Thanks for another great recipe.
Trudi says
If i had more than two thumbs they would all go UP . thanks for showing my how this is possible. I was really intimidated by 40 cloves of garlic …LOL…and now I’m NOt.
Vivian says
Kevin, looks terrific and easy. Will definitely make this. But please turn that cast iron handle 90 degrees counter clockwise. It’s too dangerous sticking out the way you had it.
Laura says
Hi Kevin,
I came across your blog while looking for gardening ideas – they look fabulous, btw – especially your herb and vegetable gardens.
While reading, I thought your recipes looked pretty tasty (especially the tomato pie, I can’t wait to try it this summer!), and I tried this chicken with 40 cloves of garlic.
I pounded out three large organic boneless, skinless chicken breasts to even thickness and they worked just fine. I admit, I was scared of the garlic, but it was delicious! My teenage girls even spread some on their bread and gave it a thumbs up. 🙂
Quick and easy to cook, and the sauce was so good!
Thanks so much, and I can’t wait to try more of your recipes!
FYI I find your gardening tips to be so helpful, and I love your sense of humor in your writing – I always get a good laugh!
Georgia Hudson says
Thank you for the video. Love your site.
Mary Jouver says
Thanks Kevin! This looks amazing as so easy! Love you newsletter with all the recipes, garden ideas and tips! Wish you were on TV! 😉
Sherlie Magaret says
This looks fantastic and so easy to do this way, and wont mess the oven, LOL, enjoyed your videos. thanks
Virgie says
I had to wait a full 24 hours after I first saw this video before I could prepare and enjoy this amazingly simple and absolutely delicious recipe. The whole family loved it! The chicken was tender and succulent and as promised the garlic soft and spreadable. This dish will be making regular appearances on our table. Will is one lucky (smart) man! Thank you so much for sharing your home, your talent and your time.
Christine Swift says
OH…EM…GEE…I read this recipe this afternoon and made it for dinner. I made it from memory since I forgot to print it out…so SIMPLE…just the fact that I REMEMBERED it made me happy. I seem to have CRS disease (Can’t Remember Stuff) but it didn’t matter. I whipped it up in 20 or 30 minutes and my family raved. This will be a regular at our house. Thank you, Kevin for coming through again!!
Christine Swift says
Oh…meant to ask…was that the Silver Fox’s hand I saw towards the end of your video? 🙂
Linda A. says
Best video yet, Mr. Kevin!
Love to watch how you keep improving, improving. (I wasn’t in the camp to see
videos when you first started with them. I liked ‘reading’ your posts (still do) but
the videos are great, too when there’s time to watch them.)
Nifty trick to heat the garlic in water to soften them …. have to try this. Thank you!
Renee Coursey says
I am fixing this tonight. I love garlic this way or baked. Thanks for sharing.
Bonnie jo says
Hi Susie I wasn’t sure how to post a comment so I’m sorry to reply to yours
I made this dish after watching Kevin’s video about 3 times
It was good but the chicken was a touch dry .. I didn’t have thyme so I used rosemary which was a great addition !! The garlic was to die for ! There was liquid in the pan so I didn’t need to make a sauce for it and it was yummy so I’m thinking I may have cooked it a bit too long , they were thick boneless breasts ..
I Cooked them after browning about 12 minutes
Bonnie jo says
Wow sound yummy !!!!’
Mary W says
I made this using your parboil method of treating the garlic. It was wonderful and the garlic were hardly recognizable. I ate them with abandon, enjoying each bite of juicy chicken. This is my new favorite way to cook chicken.
Sherry says
You never disappoint, Kevin. This is now a “go to” and adding rice or potatoes or blanching any veggie to that garlic infused water – another yum!
Barbara Curtin says
Kevin, just made the Chicken with 40 Clove of Garlic for Sunday dinner, and it was a hit. Not a clove of garlic left! Now my family will be spending a weekend later this month in Hyde Park. Can you recommend anywhere for a nice Sunday Brunch nearby?
Susan says
How is this as a a leftover? Or make ahead and heat up?
Carolyn Young says
Can’t wait to try this! Just passing along a tip I just learned after too many years of peeling garlic cloves, for other recipes. Place separated cloves in a glass jar and shake. It loosens & sometimes removes the skins which makes your life a whole lot easier!!!