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Humble ingredients come together in this traditional French Chicken with 40 Cloves of Garlic to create a fragrant, sophisticated meal. Juicy chicken thighs cook alongside whole garlic cloves that turn sweet and mild during the cooking process. You'll end up with a deep, flavorful sauce that's perfect for soaking up with bread. Don't worry about the seemingly excessive amount of garlic—slow cooking turns it into something subtle and refined rather than overwhelming.
It all comes down to watching your heat and giving the garlic time to soften gradually.
Key Ingredients Breakdown
- Whole garlic cloves without processing
- Tender chicken thighs for best texture
- Dry white wine for complexity
- Aromatic fresh herbs
Using top-notch ingredients really changes how good the final dish tastes.
Step-by-Step Cooking Method
- 1. Start with proper prep work.
- Keep garlic cloves intact while peeling - smashing them will release too many flavors too early. Sprinkle chicken thighs liberally with salt and pepper. Warm up a sturdy oven-safe pan over medium-high flame until properly heated. Pour in oil and wait for it to shimmer.
- 2. Brown the chicken pieces
- in small groups to prevent overcrowding, about 4-5 minutes each side until they turn golden brown. This creates your flavor foundation. Set chicken aside. Turn heat down to medium and put in all the whole garlic cloves.
- 3. Toss in herbs and seasonings
- with the garlic, stirring carefully so cloves stay whole. Cook them until you can smell the aromatics, roughly 2 minutes. Pour in wine and scrape all the tasty bits from the pan bottom. Let it bubble until reduced halfway to boost flavor.
- 4. Put chicken back into the pan,
- pour in broth, and seal tightly with lid. Move to your preheated oven and cook for 20 minutes until chicken feels tender and garlic turns spreadably soft.
- 5. Allow dish to sit 5-10 minutes
- before serving. The garlic should be soft enough to mash into the sauce. Scatter fresh parsley on top and serve while hot with crusty bread on the side.
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Taking your time with the garlic cooking process makes all the difference.
Keeping Leftovers Fresh
Leftovers can stay good for up to 3 days when kept in a sealed container in your fridge. The sauce might get thicker after chilling - just add a splash of broth while reheating. For longer storage, freeze for up to 2 months in a freezer-safe dish. Let it thaw in the fridge overnight and warm up slowly on the stove. Add some fresh herbs after warming it back up.
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Perfect Pairings
This dish tastes amazing served over creamy mashed potatoes, fluffy rice, or alongside a crusty bread loaf for soaking up the sauce. Try adding some roasted veggies or a simple green salad on the side. Spread the soft garlic cloves on bread for an extra flavor boost. Drink the same white wine you used for cooking with your meal.
Fixing Common Problems
When garlic starts getting too dark too fast, turn your heat down. If your sauce seems runny, let it bubble uncovered for a few more minutes. Tough chicken usually means it needs more cooking time. A small chunk of butter can fix an overly acidic sauce. If your garlic tastes bitter, it probably got smashed during cooking.
Prep-Ahead Options
You can peel all the garlic up to 2 days early and keep it in a sealed container. Get the chicken seasoned and herbs ready the day before. When having friends over, do all the stovetop steps ahead of time, then finish everything in the oven right before you want to eat.
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Frequently Asked Questions
- → Do I really need 40 cloves of garlic?
- Absolutely, they turn soft and butter-like when cooked - not harsh at all
- → What wine works best?
- Any dry white like Pinot Grigio or Sauvignon Blanc works great
- → Can I use chicken breasts?
- Sure, but thighs usually end up juicier and tastier
- → How to peel garlic quickly?
- Try banging cloves between two bowls or grab a silicone garlic peeler
- → Can I make this ahead?
- Definitely, it warms up nicely within 3 days if kept in the fridge