40 Clove Garlic Chicken
Delicious well seasoned crispy chicken thighs are bathed in a simple wine sauce loaded with mellow, buttery garlic cloves. So good!
Servings: 4
Calories: 1008kcal
Ingredients
- 40 garlic cloves approximately 3 heads of garlic
- 1 teaspoon vegetable oil
- ½ teaspoon granulated sugar
- 8 bone-in skin-on chicken thighs
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- salt and pepper
- 1 cup dry white wine (8oz)
- ½ cup low-sodium chicken broth (4oz)
- 2 tablespoons heavy cream
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- fresh thyme sprigs
Instructions
- Preheat oven to 450°F.
- Bring a small pot of water to a boil. While the water is heating separate the cloves of garlic. Once boiling, drop the cloves in the water for about 60 seconds. Drain the garlic and peel. Place the peeled garlic in a microwave safe bowl. Add 1 teaspoon of vegetable oil and 1/2 teaspoon sugar and stir to coat. Microwave the garlic until slightly softened with light brown spots, about 4 minutes, stirring halfway through.
- Trim excess fat from the chicken thighs and pat dry with paper towels. Season with salt and pepper.
- Heat the butter and olive oil in a Dutch oven or oven-safe skillet over medium-high heat until the butter is melted and the oil is shimmering. Place half the chicken pieces in the skillet, skin side down, and cook until dark golden brown and crispy. Transfer to a plate, skin side up. Repeat with remaining chicken.
- Remove some of the fat leaving a few tablespoons in the skillet. Reduce the heat to medium-low and add the garlic. Cook, stirring occasionally until evenly browned, about 5 minutes. Add about 1/4 cup of wine to deglaze the bottom of the pan scraping up any browned bits. Cook, stirring frequently until the wine evaporates.
- Stir in the chicken broth and all remaining wine. Bring to a boil then add the cornstarch mixture and cream. Simmer until slightly thickened, about 5 minutes. Return the chicken and any accumulated juices to the skillet, skin side up. Cover the chicken with thyme sprigs then transfer the skillet to the oven and bake until the chicken registers 175 degrees F, about 20 minutes.
- Transfer the chicken and most of the garlic to a serving platter. Discard the thyme sprigs. Using a fork or potato masher, smash the remaining garlic into the sauce. Season the sauce with salt and pepper to taste. Pour half the sauce around the chicken and garnish with extra thyme or parsley. Pass the remaining sauce separately.
- Serve with buttered, toasted baguette or Italian bread slices. Smash garlic cloves on the bread and spread like butter. Enjoy!
Notes
Inspired by numerous recipes including America’s Test Kitchen and the Barefoot Contessa.
Nutrition
Calories: 1008kcal | Carbohydrates: 14g | Protein: 97g | Fat: 56g | Saturated Fat: 17g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 305mg | Sodium: 304mg | Potassium: 1191mg | Fiber: 1g | Sugar: 2g | Vitamin A: 576IU | Vitamin C: 9mg | Calcium: 117mg | Iron: 4mg