Chicken with 40 Cloves of Garlic

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.

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Chicken with 40 Cloves of Garlic

It may sound like a lot of garlic, but truly this is a perfect comfort food dinner!

Recipe Details

Prep Time: 20 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 20 minutes mins

Course: Main Course

Cuisine: American

Keyword: baked chicken, chicken, garlic

Servings: 6 servings

Calories: 809kcal

Author: RecipeGirl.com

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Ingredients

• 1 whole (about 6 pounds) chicken , cut into 8 pieces
• 1 teaspoon salt, divided
• ½ teaspoon black pepper, divided
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1½ cups dry white wine
• 3 heads (about 40 cloves) garlic, peeled
• 1 tablespoon fresh chopped parsley, for garnish

Instructions

1. Preheat the oven to 350F.
2. Pat the chicken dry with paper towels and season it with ½ teaspoon salt and ¼ teaspoon black pepper.
3. 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.
4. 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 ½ teaspoon salt, and remaining ¼ teaspoon black pepper, and cook until the wine is reduced by about half, about 5 minutes, stirring occasionally.
5. Pour the sauce (including all the garlic cloves) into the bottom of a 9 x 13 inch casserole dish. Arrange the chicken on top and bake until the chicken is fully cooked, about 45 minutes.
6. Sprinkle the parsley on top and serve.

Nutrition

Serving: 1serving, Calories: 809kcal, Carbohydrates: 6g, Protein: 58g, Fat: 55g, Saturated Fat: 16g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 24g, Trans Fat: 0.5g, Cholesterol: 241mg, Sodium: 640mg, Potassium: 699mg, Fiber: 0.4g, Sugar: 1g, Vitamin A: 758IU, Vitamin C: 13mg, Calcium: 70mg, Iron: 3mg

Here are a few more chicken dinner recipes you might enjoy:

• Chicken Ragout Dinner by Picky Palate
• One-Pot Lemon Chicken and Potatoes by Diethood
• Paleo Roast Chicken Ratatouille by An Edible Mosaic
• Balsamic Glazed Chicken by RecipeGirl
• Roast Chicken Dinner by The Clever Carrot