Chicken with 40 Cloves of Garlic

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    Chicken with 40 Cloves of Garlic, recipe on tablefortwoblog.com

    I finished Divergent – my heart was racing through the last few chapters. Now I’m [im]patiently waiting for Insurgent to be delivered to me so I can dive on in.

    I don’t know if I like this better than Hunger Games series or not. I kind of feel they’re both different in their own ways which makes them so good so you can’t really choose between them. Now I can’t wait to see Divergent this weekend. I’m dragging Jason along to see it in IMAX so I hope he likes it. He dragged me to see Ender’s Game (which I loved despite my protests) so I think I have every right to drag him (lovingly) to see Divergent. I think he’ll like it. I’ve already been watching the trailer and I love that since I just finished the book, everything will be fresh in my mind so I’ll know exactly what is going on. The all-star cast they have going on in this movie is great, too. Omg – FITZ (Scandal lovers, you know what I’m talking about) is in the movie. I’m going to be watching the movie and waiting for Olivia Pope to jump out of the shadows and drop kick someone. Hahaha..oh my imagination.

    Chicken with 40 Cloves of Garlic, recipe on tablefortwoblog.com

    Chicken with 40 Cloves of Garlic, recipe on tablefortwoblog.com

    So, I didn’t have very much faith in this chicken. I mean, I’m a huge garlic girl but dude, 40 cloves?! And then I thought of the whole peeling process. I almost didn’t make this and I’m so glad I did. Seriously – pre-peeled garlic is an investment if you want to make this dish. They sell little bags of it in the produce department so you can get it for this dish and not get it again, but after you realize how awesome pre-peeled garlic is, why wouldn’t you get it again? It’s all I use now and I get it in huge bags from Costco. I use so much garlic in cooking that it’s worth it.

    Anyway, so the sauce is sooo creamy and flavorful and SWEET. Not like sugary sweet but like a caramelized, cooked down kind of sweet. It’s all from the garlic. When you cook down garlic, it is not as potent anymore as you think and the garlic flavor is completely mellowed out. It’s super sweet and flavorful. It’s kinda like roasted garlic – that sweet aroma and taste. This is a classic recipe and I’m not sure where it originates but everyone has linked to Ina Garten so I’m assuming she started the buzz over this but I’m not quite sure! Regardless of whom started the buzz, this is a seriously awesome chicken dish that you need to put on your menu asap!!

    Chicken with 40 Cloves of Garlic, recipe on tablefortwoblog.com

    Chicken with 40 Cloves of Garlic

    Yummy garlic-y chicken for all you garlic lovers!
    Prep Time: 10 mins
    Cook Time: 50 mins
    Total Time: 1 hr
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 4
    Calories: 652kcal
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    Ingredients

    • 2 1/2 pounds chicken thighs, skin on
    • 1 tbsp butter
    • 2 tbsp olive oil
    • 40 cloves garlic, peeled*
    • 1 1/2 cups white wine, I used a Sauvignon Blanc
    • 2 tsp dried thyme
    • 2 tbsp all-purpose flour
    • 2 tbsp dark brown sugar, packed
    • 2 tbsp heavy cream
    • Salt and pepper, to taste

    Instructions

    • Pat the chicken dry on both sides with paper towels. Season with salt and pepper.
    • Melt the butter in a large dutch oven over medium-high heat. Add the chicken, skin-side down to the pan. Do it in batches so you don't overcrowd the pan. You want the skin to have a nice color to it. Brown the chicken for 5 minutes on one side, flip then cook for another 5 minutes. Remove the chicken to a large bowl and repeat until all chicken has cooked.
    • Once all the chicken has browned, lower the heat then add the olive oil and all the garlic and sauté the garlic for 5-10 minutes until golden. You'll want to constantly stir otherwise the garlic will burn.
    • Add the wine, turn up the heat, and using a wooden spoon, scrape the bottom of the pan to get up the browned bits. Return the chicken to the pot, with the liquid that has accumulated at the bottom of the bowl. Sprinkle the thyme over top, cover and simmer for 30 minutes.
    • After 30 minutes, remove the chicken and place on a plate.
    • In a small bowl, whisk together flour and 1/2 cup of the liquid from the pan. Pour back into the pan and whisk until the liquid thickens. Finally, whisk in the dark brown sugar and heavy cream. Turn off the heat. Season with additional salt and pepper, to taste.
    • Spoon sauce mixture and garlic over the plated chicken.
    • Serve hot with rice or vegetables.

    Notes

    *Highly suggest buying pre-peeled garlic to save you time! 
    Adapted from Confessions of a Foodie
    Nutrition Facts
    Chicken with 40 Cloves of Garlic
    Amount Per Serving (1 serving)
    Calories 652 Calories from Fat 369
    % Daily Value*
    Fat 41g63%
    Carbohydrates 38g13%
    Fiber 1g4%
    Sugar 7g8%
    Protein 37g74%
    * Percent Daily Values are based on a 2000 calorie diet.
    *Nutrition facts are an estimate and not guaranteed to be accurate. 

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  • 81 Comments
    Julie Wampler of Table for Two
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    Comments

  • Laura Lovely says:

    We smeared the garlic and sauce on crispy hot bread. Yum!

    • Julie says:

      Oh yum!! That sounds awesome!

  • Nicole says:

    I mean…I don’t even know what to say or where to start. I love garlic and I love chicken. I can’t imagine the flavor in this dish. I am definitley going to try this and PIN it.

  • Annie says:

    I make a version of this that was actually featured on SimplyRecipes.com. I don’t use any brown sugar or heavy cream and it’s still the most amazing dish. Served with homemade mashed potatoes and some sautéed spinach, it’s absolute heaven.

  • cari says:

    Your directions don’t include what to do with the oil and what temp to cook the chicken for 30 mins…my garlic totally burned and it turned out horrible.

    • Julie says:

      Hi Cari, sorry I forgot to write what to do with the oil! Writing recipes is not always fool-proof. Mistakes happen and thank you for catching that. Although that ingredient was missed in the directions, your garlic shouldn’t have burned, as in the directions it says to keep stirring around the garlic cloves so they don’t burn. There is no temperature to cook the chicken as it is cooked in the skillet..this isn’t an oven dish.

      • Allie says:

        The chicken was delicious however I could not make the sauce cause it all burned up only aftr 25min of cooking. At what temp did you simmer the chicken for those 30min after adding the wine?

        • Julie says:

          Hi Allie, I simmered it on medium-low.

  • Karen says:

    I still can’t believe that I actually made this dish without destroying it, and it was phenomenal! I’ve never cooked with wine before, but it won’t be the last time. The house smelled incredible, and I felt like I was cooking fancy food. Served it with roasted baby potatoes and asparagus. Thanks so much, Julie!

    • Julie says:

      Yay! So glad it worked out for you. It’s such a delicious dish!

  • Catelyn says:

    So I’ve seen pioneer woman do this as well so I’m guessing that it is delish! Now I do have a question for you though! Do you think boneless skinless chicken thighs would work? I don’t currently have bone in skin on thighs.

    • Julie says:

      Yes, it’d definitely work with boneless, skinless chicken thighs as well :)

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