One Pan Stovetop 40 Clove Garlic Chicken! Chicken browned first in olive oil, then braised in white wine sauce with 40 cloves of garlic and thyme.
If using chicken breasts, cut them in half or in thirds.
Can use tarragon in place of some or all of the thyme.
- 3 pounds (1.4 kg) bone-in, skin-on chicken thighs and/or breasts
- Salt and freshly ground black pepper
- 2-3 whole heads of garlic, cloves separated (40 cloves), peeled
- Olive oil
- 1 1/4 cups (300 ml) dry white wine, such as a Sauvignon Blanc (can sub with chicken stock and a teaspoon of lemon juice)
- 6 large sprigs of fresh thyme
1 Trim and salt the chicken: Trim the chicken pieces of excess fat. Sprinkle them lightly with salt. Let sit at room temp while you peel the garlic.
2 Peel the garlic cloves: Lightly smash the garlic cloves with the side of a heavy chef's knife, just enough to break the cloves. Peel.
3 Brown the chicken: Heat 1 Tbsp olive oil in a Dutch oven (or a large thick-bottom pan with a tight fitting cover) on medium high heat. Working in batches, brown the chicken pieces on all sides, about 2 to 3 minutes per side. Lay the chicken pieces on the hot oil, do not move until browned, then turn over to other side using tongs. Remove from pan when browned.
4 Sauté the garlic: Add the garlic and sauté until golden brown, about 4 minutes.
5 Add the wine, thyme, chicken, cook until done: Add the wine and the sprigs of thyme. Bring to a boil. Add the chicken pieces, skin-side-up. Reduce the heat to medium low. Cover the pan and simmer until the chicken is cooked through, about 20-25 minutes. Chicken is done when a meat thermometer inserted into thickest part reads 160-165°F.
6 Season with salt and pepper, serve with sauce: Season to taste with salt and pepper. Transfer chicken pieces to a platter; spoon garlic sauce over the chicken.
If you want, you can thicken the sauce with a little flour, cornstarch, or cream. As it is, it works great over rice, egg noodles, or mashed potatoes. (Skip starches for low carb option.)