Chicken with 40 cloves of garlic
This classic French recipe Chicken with 40 Cloves of Garlic uses thighs cooked to perfection, in a garlic and white wine jus and fresh thyme.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 6 chicken thighs
- Salt to taste
- 1 tbsp olive oil
- 40 clove garlic (approximately 3 large or 4 small heads of garlic)
- 3-4 sprigs thyme (or 1/2 tsp dried thyme)
- 2 shallots (cut into quarters)
- 125 ml 1/2 cup dry white wine
Instructions
- 1
Start by peeling the garlic (even better if you can buy already peeled cloves). Preheat the oven to 180C/350F. Season the chicken thighs with salt and brown them in hot olive oil until the skin is golden but not cooked all the way through. Ideally you should should a pan for frying that could later go in the oven and has a lid. Alternatively you can choose a roasting dish and cover it with tin foil. Once the chicken thighs are browned, remove them to a separate plate.
- 2
Lay the shallot quarters and half of the cloves of garlic together with the thyme sprigs on the bottom of the baking dish. Top them with the chicken thighs, then add scatter the rest of the garlic cloves all over and pour the white wine over everything.
- 3
Cover with a lid and cook in the preheated oven for 40 minutes, then uncover and cook for for 20 minutes longer or until the chicken skin is golden and the chicken juices run clear once pierced with a knife.