Pin it
This iconic French Chicken with 40 Cloves of Garlic turns basic items into a fancy, fragrant meal. Juicy chicken thighs cook alongside whole garlic cloves that turn mild and sweet during the cooking time. You'll get a deep, flavorful sauce that's perfect for dipping crusty bread. Don't worry about all those garlic cloves - the slow cooking makes them surprisingly gentle and refined, not at all overwhelming.
It all comes down to watching your heat and giving the garlic time to soften up.
Key Ingredients Breakdown
- Whole garlic cloves with skin removed
- Juicy chicken thighs for better flavor
- A splash of dry white wine for richness
- Bunches of fresh herbs for aroma
Going with fresh stuff really changes how good the final dish tastes.
Step-by-Step Cooking Guide
- 1. Get everything ready first.
- Take off garlic skins carefully so they stay whole - don't smash them or you'll release too much flavor too early. Sprinkle chicken thighs all over with salt and pepper. Get a heavy oven-safe pan really hot over medium-high heat. Pour in oil and wait till it shimmers.
- 2. Brown the chicken pieces
- a few at a time so they're not crowded, about 4-5 minutes each side until they're golden brown. This step builds all your basic flavors. Put chicken aside on a plate. Turn heat down to medium and drop in all those whole garlic cloves.
- 3. Toss in herbs and seasonings
- with the garlic, stirring carefully so the cloves stay whole. Cook until you can smell everything, about 2 minutes. Pour in wine and scrape all the tasty bits off the bottom of the pan. Let it bubble until half of it cooks away.
- 4. Put the chicken back in,
- add your broth, and cover the pan tight. Move it to your hot oven and bake for 20 minutes until chicken feels tender and garlic gets soft enough to spread.
- 5. Wait 5-10 minutes
- before you dish it up. The garlic should be soft enough to mash into the sauce. Sprinkle with fresh parsley and serve hot with some crusty bread.
Pin it
Taking your time with the garlic cooking is what makes this dish work.
Keeping Leftovers Fresh
Put any extras in a sealed container and they'll last 3 days in your fridge. The sauce might get thicker when cold - just add a splash of broth when heating it up again. If you want to freeze it, it'll stay good for 2 months in a freezer container. Let it thaw in the fridge overnight and warm it slowly on the stove. Add new herbs after warming it up.
Pin it
Perfect Pairings
Scoop it hot over some mashed potatoes, rice, or grab a crusty bread chunk to soak up the sauce. Try it with some roasted veggies or a simple green salad on the side. Smear the soft garlic cloves on bread for extra yumminess. Drink the same kind of white wine you cooked with.
Fixing Common Problems
If your garlic starts getting too brown, turn the heat down a bit. When sauce seems watery, let it bubble without the lid for a few more minutes. Tough chicken just needs more cooking time. Add a small chunk of butter if sauce tastes too sharp. If garlic tastes bitter, you probably squished the cloves while cooking.
Prep-Ahead Options
You can peel all the garlic up to 2 days early and keep it in a sealed container. Get your chicken seasoned and herbs ready the day before. For dinner parties, do all the stovetop steps ahead, then finish it in the oven right before dinner time.
Pin it
Frequently Asked Questions
- → Do I need so much garlic?
- Yes! Cooking mellows it into a rich, buttery flavor, not sharp or overwhelming.
- → What wine should I choose?
- Dry white wines like Pinot Grigio or Sauvignon Blanc work great.
- → Can I swap chicken thighs for breasts?
- Absolutely, but thighs stay juicier and pack more flavor.
- → What's the fastest way to peel garlic?
- Shake them inside two bowls or grab a silicone peeling tool.
- → Can I prep this in advance?
- Sure! Store it well and reheat within three days—it tastes just as good.