This Chicken with 40 Cloves of Garlic is the perfect hearty dinner for when the weather starts turning cooler.
The natural reaction to hearing the name of this dish is Whaaat?! I know, 40 cloves of garlic just sounds excessive, but when it’s cooked like this it actually turns sweet and nutty, with a deliciously buttery consistency. (If you’ve ever had roasted garlic you’ll know exactly what I’m talking about.)
When the weather starts to get chillier, most of us start making our favorite comfort food meals. Roast chicken is my top choice and it’s always the first hearty dish I make as fall is being ushered in.
For a fancy French meal, this one couldn’t be easier to put together; it basically involves roasting chicken in a wine sauce with a lot of garlic. You can serve it with anything you’d serve roast chicken with; definitely something to soak up all those delicious juices, like crusty bread, mashed potatoes, rice (or cauliflower rice to keep it low-carb!), or pasta, and also a vegetable like steamed green beans, broccoli, or sautéed carrots.
You won’t regret using all 40 cloves, and actually, I’ve read that you can make this recipe with up to 100 cloves! Give this one a try the next time you’re in the mood for roast chicken.
Chicken with 40 Cloves of Garlic
Prep Time: 20 minutes
Cook Time: 1 hour
- 1 whole chicken (about 6 pounds), cut into 8 pieces
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 1/2 cups dry white wine
- 3 heads garlic, peeled (about 40 cloves)
- 1 tablespoon fresh chopped parsley, for garnish
- Preheat the oven to 350F.
- Pat the chicken dry with paper towels and season it with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Heat the butter and oil in a large skillet over medium-high heat; once the skillet is hot, add half the chicken and cook until browned on both sides, about 4 minutes per side, flipping once. Transfer the browned chicken to a plate and cook the remaining chicken the same way.
- Turn the heat up to high and add the wine; use a wooden spoon to scrape up any brown bits from the bottom of the pan. Add the garlic, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper, and cook until the wine is reduced by about half, about 5 minutes, stirring occasionally.
- Pour the sauce (including all the garlic cloves) into the bottom of a 9 by 13-inch casserole dish. Arrange the chicken on top and bake until the chicken is fully cooked, about 45 minutes.
- Sprinkle the parsley on top and serve.