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40 Cloves of Garlic Chicken Recipe

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40 Cloves of Garlic Chicken is a classic French-inspired dish featuring tender chicken pieces cooked slowly with a generous amount of mellow roasted garlic cloves. The chicken is first pan-seared to develop a crispy, golden skin, then braised in a flavorful sauce made with cognac, chicken stock, white wine, and fresh thyme. The result is a rich, aromatic dish with perfectly cooked chicken and a luscious garlic-infused sauce. Optionally, a touch of heavy cream can be added to elevate the sauce’s creaminess.

Ingredients

Chicken and Seasoning

  • 1 whole chicken (about 4 lbs), cut into 8 pieces
  • Salt, to taste
  • Black pepper, to taste
  • 1/3 cup (42g) all-purpose flour

Cooking Fats

  • 2 tbsp (28.5g) unsalted butter
  • 2 tbsp (30ml) extra virgin olive oil

Additional Ingredients

  • 40 cloves garlic
  • 3 tbsp (45ml) cognac
  • 1 cup (250ml) chicken stock
  • 1/2 cup (125ml) dry white wine
  • 8-12 sprigs fresh thyme
  • 2 tbsp (30ml) heavy cream (optional)

Instructions

  1. Prepare the Chicken: About 45 minutes before cooking, remove the chicken from the refrigerator. Pat each piece dry thoroughly with paper towels to remove excess moisture; this step ensures a crispy skin. Let the chicken come to room temperature on the counter.
  2. Season and Flour the Chicken: Season the chicken pieces with salt and pepper on all sides. Spread the flour evenly in a shallow plate and dredge each piece thoroughly. Alternatively, place the chicken and flour in a freezer bag and shake to coat evenly.
  3. Preheat the Oven: Set your oven to 375°F (190°C) and position a rack in the middle for even cooking.
  4. Sear the Chicken: Heat the butter and olive oil together in a large heavy-bottom frying pan over medium heat. Add the chicken pieces and cook for 7-8 minutes per side until the skin becomes crisp and golden brown. Transfer the chicken to a plate.
  5. Sauté the Garlic: Add all 40 garlic cloves to the same pan. Cook, stirring occasionally, for 3-4 minutes until the cloves start to turn a light golden color.
  6. Deglaze the Pan: Pour in the cognac to deglaze, using a large wooden spoon to swirl and scrape up all the browned bits stuck to the bottom of the pan while mixing the garlic.
  7. Add Liquids and Herbs: Once most of the cognac has evaporated, nestle the seared chicken pieces back into the pan surrounded by the garlic. Pour in the chicken stock and dry white wine. Scatter the fresh thyme sprigs on top of the chicken.
  8. Braise in the Oven: Cover the pan with a lid and place it in the preheated oven. Cook for 1 hour and 15 minutes, until the chicken is tender and cooked through. For a crispier skin, remove the lid during the last 10 minutes of cooking.
  9. Finish the Sauce (Optional): Remove the pan from the oven and place it over medium-low heat on the stovetop. Transfer the chicken onto a serving plate and cover with foil to keep warm. Stir 2 tablespoons (30ml) of heavy cream into the sauce and simmer gently for 1 minute to enrich it. Return the chicken back to the pan with the sauce before serving.

Notes

  • Patting the chicken dry is vital for crisp skin when searing.
  • If you prefer a stronger garlic flavor, you can crush some of the cloves before cooking.
  • Use a heavy-bottomed oven-safe skillet or pan with a lid for best results.
  • Deglazing with cognac adds a nuanced flavor but can be substituted with brandy or omitted if desired.
  • Removing the lid at the end of baking helps achieve a nice crispy skin.
  • Adding heavy cream at the end is optional but creates a richer, silkier sauce.

Find it online: https://recipethrive.com/40-cloves-of-garlic-chicken-recipe/