40 Cloves Garlic Chicken is a classic french dish. The large quantity of garlic used for in this Provençal recipe may seem excessive, but this dish highlights the softer side of garlic. A creamy, garlicky chicken dish that is simply damn good.
A large amount of garlic cooks slowly alongside the chicken, reducing the pungency of the cloves. It is replaced with a thrumming sweetness and intensity. Eat the chicken in its sauce, then spread the softened garlic on bread and dip it in the remaining juices. Aside from bread, sides of pasta or potatoes also work well. A great weekend lunch or dinner for a hearty meal with friends and family.
If you’re on the fence in making this recipe because of peeling stubborn husk of dozen of garlic cloves, worry no more! You can live the husk on, yeah you heard right, you can cook the garlic as is. Leaving the husk on helps to keep the cloves intact and reduces the risk of burning. Peeling the individual cloves from a whole bulb (head) of garlic is also rather fiddly and time-consuming so it is easier to cook them unpeeled. So with that out of the way, let’s start cooking! On Y Va!
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Tips for 40 Cloves Garlic Chicken
- If you prefer to peel the cloves of Garlic. Get a large hard bowl with a hard plastic lid. Drop the garlic cloves inside and firmly seal the lid on top of the bowl. Then, just go nuts shaking it up, bouncing the cloves off the bottom, sides, and lid of the bowl.
40 cloves garlic chicken
- 5 pcs. chicken thigh
- 1 tbsp salt
- 1 tbsp black ground black pepper
- 40 cloves garlic unpeeled
- 1 tbsp cooking oil
- 2 tbsp butter
- 1/4 cup dry white wine
- 1 cup heavy whipping cream or all-purpose cream
- parsley for garnish
- Wash and remove excess skin from chicken thigh. Pat dry with kitchen towel then season with salt and pepper. Set aside.
- Heat oil and melt butter in a large skillet or pan over medium-high heat. Add chicken thighs, skin-side down, and sear both sides until golden, about 3 minutes per side.
- Add garlic and stir gently with the chicken. Cover the pan and let cook for 15 to 20 minutes over medium heat.
- Remove chicken from pan and remove some oil leaving about 2 tbsp. in the pan.
- Pour dry white wine and saute the garlic for a minute then crush 3 cloves of garlic on the pan. Let the wine reduce for a couple of minutes.
- When the wine is reduced, Add the all-purpose cream or whipping cream then add the seared chicken back to the pan.
- Fold in the chicken with the sauce until the chicken is coated. Cover the pan with a lid and let simmer for 20 minutes.
- Season to taste and sprinkle some parsley or thyme. Transfer in a serving dish and enjoy. Bon Appetit!