40 Clove Garlic Chicken: A Quick & Easy Explosion of Flavor!
Do you love garlic and chicken? Then get ready to fall in love with this recipe for Chicken with 40 Cloves of Garlic! 40 Clove Garlic Chicken is a modern twist on a classic dish—easy to make, bursting with flavor, and sure to impress. One bite and you’re on a flavor-packed journey! For more culinary inspiration, don’t forget to visit my YouTube channel:
Why You’ll Love This Recipe
The Irresistible Allure of Garlic
Garlic is more than just an ingredient—it’s a flavor enhancer, an aromatic powerhouse, and a health booster. Used for thousands of years, it brings a unique depth to every dish.
Simple Yet Elegant
Don’t let the number of garlic cloves scare you off. This recipe is surprisingly simple and accessible for all levels of home cooks. The result? Restaurant-quality flavor without the complexity.
One-Pan Wonder = Less Cleanup
Who doesn’t love a good one-pan recipe? Everything cooks in the same skillet, meaning less washing up. That’s a win in any kitchen!
Customizable Flavor
This recipe is a great base—you can tweak it with your favorite herbs, spices, or vegetables to make it your own.
Key Ingredients: Quality is Everything
Garlic: The Star of the Show
Choose fresh, firm garlic heads without green shoots. To peel them easily, crush each clove gently with the flat side of a knife.
Chicken: Go for Bone-In, Skin-On
Bone-in, skin-on chicken pieces (like thighs and drumsticks) provide maximum flavor and juicy tenderness.
Butter: Richness & Flavor
Unsalted butter adds a luxurious touch. Using unsalted lets you control the seasoning better.
Wine: Choose a Dry, Aromatic White
A dry white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully with garlic and chicken.
Cream: For a Velvety Sauce
Use heavy cream (at least 35% fat) for a rich, smooth texture.
Cognac: A Touch of Drama
Cognac adds depth and flair to the dish. Optional—but impressive.
Fresh Herbs: The Finishing Touch
Fresh thyme and chives add brightness and aroma to the final dish.
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Full Ingredient List (with Precise Measurements)
- 3–4 pieces of chicken (thighs and drumsticks), about 1 kg
- 30–40 garlic cloves (approx. 100g), whole and peeled
- 50 g unsalted butter
- 30 ml neutral oil (sunflower or canola)
- 250 ml dry white wine
- 250 ml cooking cream (35% fat)
- 3 sprigs fresh thyme
- 2 tbsp fresh chives, finely chopped
- 1 lemon
- 60 ml cognac (optional, for flambéing)
- Salt and pepper to taste
If you love garlic-forward, rustic chicken dishes, you’ll also enjoy our creamy Roquefort Sauce Chicken Tenderloins or this rich Chicken Fettuccine Alfredo. Looking for the perfect side? Don’t miss our Pommes Parisiennes or Mashed Potatoes for a classic combo.
Step-by-Step Instructions
Step 1: Prep Work
Chicken
- Place chicken skin-side down on a cutting board.
- Trim excess fat with a sharp knife.
- Pat dry with paper towels.
Garlic
- Lightly crush each clove to loosen the skin.
- Peel all the cloves and set aside.
Step 2: Sear the Chicken
- Use a large, heavy-bottomed skillet that can fit all the chicken pieces without overlapping.
- Heat the oil on high heat.
- Place chicken skin-side down and sear for 2–3 minutes without moving until golden and crispy.
- Flip and cook another 2–3 minutes.
- Optional: flambé with cognac (see Step 5).
Step 3: Add Garlic and Butter
- Lower heat to medium.
- Scatter the garlic around the chicken.
- Add butter in chunks and spoon melted butter over chicken and garlic.
Step 4: Cover and Simmer
- Cover with a lid.
- Simmer on low heat for 15 minutes.
- Halfway through, flip the chicken.
Step 5: Optional Cognac Flambé
Caution: Be very careful. Use long matches or a lighter.
- Pour the cognac over the chicken and garlic.
- Tilt the pan slightly to ignite the alcohol.
- Let the flames die down naturally.
Step 6: Deglaze with White Wine
- Pour in white wine.
- Scrape the bottom to lift the flavorful bits.
- Simmer for about 5 minutes until the wine reduces by half.
Step 7: Add Thyme and Simmer Again
- Add fresh thyme.
- Cover and simmer for another 15 minutes, or until the chicken is cooked through.
Step 8: Prepare the Cream Sauce
- In a separate saucepan, heat the cream over medium heat (don’t boil).
- Reduce heat and simmer for about 1.5 minutes until slightly thickened.
Step 9: Combine the Sauce
- Remove chicken from the pan and keep warm.
- Pour the thickened cream into the pan with the garlic and juices.
- Squeeze in the juice of half a lemon.
Step 10: Make a Garlic Purée
- Mash some of the garlic cloves into the sauce with a fork or immersion blender.
- Stir until smooth and creamy.
- Taste and adjust seasoning.
Step 11: Final Simmer and Serve
- Return chicken to the pan.
- Simmer a few minutes until the chicken is warmed through and well coated.
- Garnish with chopped chives and serve hot.
Tips for Success
- Don’t overcrowd the pan: Cook in batches if needed.
- Control the heat: Adjust based on your stove and cookware.
- Use fresh ingredients: Quality makes a big difference.
- Be patient: Low and slow makes the chicken tender.
- Taste as you go: Adjust seasoning, lemon, or herbs as needed.
Bonus tip: Check out my Easy Chicken Chasseur recipe for more tips and tricks!
Suggested Side Dishes
- Classic Mashed Potatoes – a must with that rich garlic sauce.
- Parisian Potatoes – elegant and traditional.
- Green Veggies – try steamed green beans, roasted asparagus, or a fresh salad.
- Crusty Bread – perfect for soaking up the sauce!
Variations and Substitutions
- Spicy Version: Add cayenne or hot sauce.
- Herbs: Use rosemary, oregano, or sage instead of thyme.
- Wine: Red wine works too.
- Cream: Swap with sour cream or Greek yogurt for tang.
- Vegetarian: Use firm tofu instead of chicken.
Ingredient Substitutions
- Garlic: You can use garlic powder in a pinch, but fresh is best.
- White Wine: Substitute with chicken or veggie broth.
- Cognac: Try brandy, whisky, or skip it altogether.
- Cream: Use coconut cream for a dairy-free version.
- Fresh Thyme: Use half the amount if using dried thyme.
FAQ
Can I make this ahead?
Yes! You can make the chicken and sauce in advance and reheat before serving.
How do I store leftovers?
Keep them in an airtight container in the fridge for 3–4 days.
Can I freeze this dish?
Freezing is not recommended as the cream sauce may separate when thawed.
More Chicken Dishes and Perfect Pairings
- Roquefort Sauce Chicken Tenderloins — bold and creamy.
- Chicken Fettuccine Alfredo — indulgent and comforting.
- Homemade Mashed Potatoes — smooth and buttery.
- Pommes Parisiennes — golden and elegant.
- Grated Carrot Salad — light and tangy.
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🛒 Michel Dumas Shop : Explore our kitchen essentials, including aprons and knives.
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40 Clove Garlic Chicken: A Quick & Easy Explosion of Flavor!
Ingredients
- 6-8 pieces of chicken thighs and drumsticks, about 1 kg
- 30 –40 garlic cloves about 100 g, whole and peeled
- 50 g unsalted butter
- 30 ml neutral oil sunflower or canola
- 250 ml dry white wine
- 250 ml heavy cream 35% fat
- 3 sprigs of fresh thyme
- 2 tablespoons fresh chives finely chopped
- 1 lemon
- 60 ml cognac optional, for flambéing
- Salt and pepper to taste
Instructions
- Prep: Trim and pat dry 6 pieces of chicken. Peel 40 garlic cloves.
- Sear: Brown the chicken 2–3 minutes per side in a hot, large skillet with the oil.
- (Optional) Flambé: Pour in 30 ml of cognac and carefully ignite to flambé.
- Add Garlic & Butter: Lower the heat, add the garlic cloves and 50 g of butter. Baste everything well.
- Simmer Covered: Cover and cook over low heat for 15 minutes, flipping halfway through.
- Deglaze: Pour in 250 ml of white wine, scrape the bottom of the pan to release the browned bits, and reduce for 5 minutes.
- Add Thyme & Simmer Again: Add the thyme, cover again, and cook for another 15 minutes.
- Heat the Cream: In a separate saucepan, gently heat 250 ml of heavy cream until slightly thickened.
- Finish the Sauce: Remove the chicken from the skillet. Pour in the warm cream, then squeeze in the juice of half a lemon.
- Garlic Purée: Mash a few garlic cloves into the sauce. Season with salt and pepper.
- Return & Serve: Return the chicken to the skillet, simmer for a few minutes. Serve garnished with fresh chives.
Video
Notes
Tips for Success
- Don’t overcrowd the pan: Cook in batches if needed.
- Control the heat: Adjust based on your stove and cookware.
- Use fresh ingredients: Quality makes a big difference.
- Be patient: Low and slow makes the chicken tender.
- Taste as you go: Adjust seasoning, lemon, or herbs as needed.
Suggested Side Dishes
- Classic Mashed Potatoes – a must with that rich garlic sauce.
- Parisian Potatoes – elegant and traditional.
- Green Veggies – try steamed green beans, roasted asparagus, or a fresh salad.
- Crusty Bread – perfect for soaking up the sauce!
Variations and Substitutions
- Spicy Version: Add cayenne or hot sauce.
- Herbs: Use rosemary, oregano, or sage instead of thyme.
- Wine: Red wine works too.
- Cream: Swap with sour cream or Greek yogurt for tang.
- Vegetarian: Use firm tofu instead of chicken.
Ingredient Substitutions
- Garlic: You can use garlic powder in a pinch, but fresh is best.
- White Wine: Substitute with chicken or veggie broth.
- Cognac: Try brandy, whisky, or skip it altogether.
- Cream: Use coconut cream for a dairy-free version.
- Fresh Thyme: Use half the amount if using dried thyme.
