This Chicken with Forty Cloves of Garlic is a real show stopper, perfect for a dinner party or a big Sunday lunch. It uses three whole heads of garlic, which sounds intense, but blanching them makes the flavor sweet and buttery. We’ve added a splash of Cognac to the sauce for a deep, rich flavor, but you can leave it out if you prefer. To make a richer sauce from the cooking liquor, we finish it with heavy cream. Not traditional, maybe, but very delicious.
Jump to RecipeChicken with Forty Cloves of Garlic Recipe Ingredients
- 3 whole heads garlic, about 40 cloves
- 2 (3 1/2-pound) chickens, cut into eighths
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon unsalted butter
- 2 tablespoons good olive oil
- 3 tablespoons Cognac (divided)
- 1 1/2 cups dry white wine
- 1 tablespoon fresh thyme leaves
- 2 tablespoons all-purpose flour
- 2 tablespoons heavy cream
How To Make Chicken with Forty Cloves of Garlic Recipe
- Blanch and peel the garlic: Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic immediately and peel off the skins. Set the peeled cloves aside.
- Sear the chicken: Dry the chicken pieces thoroughly with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, sauté the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs; do not pierce the skin. Transfer browned chicken to a plate.
- Sauté the aromatics: Remove the last batch of chicken to the plate and add all of the peeled garlic to the pot. Lower the heat and sauté for 5 to 10 minutes, turning often, until the garlic is evenly browned.
- Deglaze and braise: Add 2 tablespoons of the Cognac and the white wine to the pot. Return to a boil and scrape the brown bits (fond) from the bottom of the pan. Return the chicken to the pot along with any accumulated juices and sprinkle with the fresh thyme leaves. Cover tightly and simmer over the lowest heat for about 30 minutes, until all the chicken is cooked through.
- Finish the sauce: Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the hot sauce from the pot and the flour to make a slurry, then whisk it back into the pot. Raise the heat, add the remaining 1 tablespoon of Cognac and the heavy cream, and boil for 3 minutes.
- Season and serve: Taste the sauce and add salt and pepper; it should be very flavorful. Pour the sauce and the whole garlic cloves over the chicken and serve hot.
Recipe Tips
- The Blanching Hack: Don’t skip the 60-second boil for the garlic. This loosens the papery skins, allowing them to slip right off, saving you 20 minutes of tedious peeling and sticky fingers.
- Sweet, Not Sharp: Don’t be scared by the amount of garlic. Because the cloves are blanched, sautéed, and then slowly braised, they lose their pungency and become sweet, nutty, and soft enough to spread on bread.
- Skin Side Down: When browning the chicken, let it sit undisturbed skin-side down until it releases naturally from the pan. If you pull it too early, the skin will tear. This step builds the foundation of the sauce’s flavor.
- The Slurry Technique: Whisking the flour with a small amount of hot liquid before adding it to the main pot prevents lumps. If you dump raw flour directly into the bubbling sauce, you will end up with unappetizing white clumps.
What To Serve With Chicken with Forty Cloves of Garlic Recipe
This Chicken with Forty Cloves of Garlic Recipe creates a sauce that is liquid gold, so you need sides that can absorb it. A loaf of Crusty French Baguette is non-negotiable; you spread the soft, braised garlic cloves onto the bread like butter. For a classic bistro pairing, serve it with Creamy Mashed Potatoes to catch the gravy. If you want something lighter to cut through the richness, a simple Green Salad with Vinaigrette or some Steamed Green Beans works perfectly to balance the meal.
How To Store Chicken with Forty Cloves of Garlic Recipe
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The garlic flavor will mellow and deepen even further the next day.
- Freeze: Remove the meat from the bones and freeze it in the sauce for up to 2 months. Thaw in the refrigerator overnight and reheat gently on the stove.
Chicken with Forty Cloves of Garlic Recipe Nutrition Facts
- Calories: 580 kcal
- Fat: 32g
- Carbohydrates: 12g
- Protein: 45g
Nutrition information is estimated per serving.
FAQs
Yes, but reduce the simmering time to about 15-20 minutes so they don’t dry out. Thighs or bone-in pieces are generally better for braising as they stay juicy.
If you don’t have Cognac, you can use brandy. If you prefer to avoid high-proof alcohol, you can simply omit it and add a little more white wine or chicken broth, though the flavor profile will be slightly less complex.
Fresh thyme is best for this French classic, but in a pinch, you can use 1 teaspoon of dried thyme. Add it earlier (with the garlic) to give it time to rehydrate.
Chicken with Forty Cloves of Garlic Recipe
Course: DinnerCuisine: FrenchDifficulty: Easy6
servings20
minutes50
minutes580
kcalSavory, aromatic, and melt-in-your-mouth tender, this Chicken with Forty Cloves of Garlic is a showstopper. It turns simple ingredients into a gourmet feast with minimal effort.
Ingredients
3 heads garlic (approx. 40 cloves)
2 chickens (3.5 lbs each, cut into eighths)
1 tbsp unsalted butter
2 tbsp olive oil
3 tbsp Cognac (divided)
1.5 cups dry white wine
1 tbsp fresh thyme leaves
2 tbsp all-purpose flour
2 tbsp heavy cream
Salt and pepper
Directions
- Blanch garlic cloves in boiling water for 60 seconds; peel.
- Dry chicken, season with salt/pepper, and sear in butter/oil until brown.
- Remove chicken; sauté garlic in the pot for 5-10 minutes until brown.
- Deglaze with 2 tbsp Cognac and wine; add chicken and thyme back in.
- Cover and simmer on low for 30 minutes.
- Remove chicken; whisk flour into 1/2 cup sauce, then return to pot.
- Add cream and remaining Cognac; boil 3 minutes to thicken.
- Pour sauce and garlic over chicken and serve.
Notes
- You must dry the chicken thoroughly with paper towels before searing, or it will steam instead of browning, and you’ll miss out on that deep savory flavor.
- Don’t worry about counting exactly 40 cloves; just use 3 full heads of garlic to ensure there is enough to create the signature sweet, nutty sauce base.
- Adding the final splash of Cognac at the end along with the cream adds a fresh layer of aromatic complexity that cooks out slightly but leaves a warm finish.
