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40 Clove Garlic Chicken Recipe

Indulge in this decadent 40 Clove Garlic Chicken recipe! Fall-apart tender chicken, bursting with sweet and savory garlic flavor, will leave you craving more. The secret? Simmering the chicken in a rich, garlic-infused sauce until perfectly cooked. Serve with crusty French bread to soak up every last drop of this unforgettable sauce. Prepare to be amazed!

Prep Time 15 mins
Cook Time 70 mins
Calories 525.6 kcal
Protein 39g
Rating 4.8 (6 Reviews)
40 Clove Garlic Chicken 71

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 40 Clove Garlic Chicken

  • 1 (3-4 pound) whole roasting chicken
  • 40 cloves garlic (about 4 heads)
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 cup dry white wine
  • 3 tablespoons Cognac
  • 1/2 cup heavy cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste

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How to Make 40 Clove Garlic Chicken

  1. Boil 40 cloves of garlic for 60 seconds.
  2. Drain the garlic and peel immediately while still warm.
  3. Season the whole chicken generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
  4. Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
  5. Place the chicken in the skillet skin-side down. Sear for 4 minutes until golden brown. Flip using tongs and sear the other side for another 4-5 minutes until golden brown.
  6. Transfer the chicken to a plate.
  7. Add the peeled garlic cloves to the skillet and sauté for 5-10 minutes, until evenly browned and fragrant.
  8. Pour in 1/2 cup of dry white wine and 2 tablespoons of cognac. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
  9. Return the chicken to the skillet. Sprinkle with 1 teaspoon of fresh thyme leaves.
  10. Cover the skillet and simmer for 30-40 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  11. Remove the chicken from the skillet and keep warm.
  12. In a small bowl, whisk together 2 tablespoons of all-purpose flour and 1/2 cup of the pan sauce. Whisk the mixture back into the skillet.
  13. Stir in 1/2 cup heavy cream and the remaining 1 tablespoon of cognac.
  14. Cook for 3 minutes, or until the sauce has thickened slightly. Season with salt and pepper to taste.
  15. Pour the sauce and garlic over the chicken and serve immediately. Enjoy with crusty French bread!

Nutrition Information (Approximate per serving)

Sodium

101 g

Sugar

5g

Fat

52g

Carbs

6g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes European French

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Main Dish Poultry Chicken Dietary Low Carb Low In Something Meat 4 Hours Or Less