Fill your house with a pleasant aroma and bring the whole family together with this mouthwatering chicken dish.
My family has a catchphrase in the kitchen—”You can never have too much garlic.” Well, what about 40 cloves? It might seem like a lot, but in our experience, it’s actually the perfect amount for seasoning tender and juicy chicken thighs.
At first, that much garlic will look a bit strange on the kitchen counter. The few times I’ve had several bulbs out for meal prep, my brothers would make comments like, “What are we doing, trying to ward off vampires?” And my response was always a laugh and “Maybe!” But really, what chicken with 40 cloves of garlic can do is bring the family together. Whether that’s over a vampire joke or the fact that the kitchen smells like a garlic-lover’s paradise, it’s highly effective. Plus, this main dish is incredibly easy to make.
Although these chicken thighs are served on a bed of tender, fragrant garlic cloves, garlic isn’t the only star of the show. Its earthy, pungent taste is complemented beautifully by a blend of fresh thyme, bay leaf, white wine, and chicken stock. All these come together with a few other ingredients to fashion a flavorful sauce that the chicken soaks up, resulting in a delicious “fall-off-the-bone” kind of dish.
You might craft chicken with 40 cloves of garlic in the comfort of your own kitchen, but it will smell and taste like a five-star restaurant. And who doesn’t love being able to partake in that kind of dining experience in their pajamas? That’s the vibe that can make your whole household gather around the table with gratitude.
Fresh garlic vs. garlic powder—what’s the difference?
In recipes that don’t require fresh cloves of garlic, folks often opt for garlic powder because it’s more convenient. For one thing, it lasts longer than fresh garlic, so you can keep it in the pantry for a while, especially if you don’t use it often. But for recipes like this one, which call for a burst of garlicky flavor, fresh garlic is ideal. It packs more of a punch, and each clove has a “pop in your mouth” kind of texture that can’t be compared to anything else.
Plus, when garlic cloves are cooked, they become slightly sweet instead of pungent, creating a caramelized taste that makes my mouth water just thinking about it. The main difference is that garlic powder is dried and pulverized garlic, which is better for soups or sauces. Fresh garlic, on the other hand, maintains more flavor and texture, providing a wholesome experience to any dish it’s in.
How do I store leftovers?
Once cooled to room temperature, chicken with 40 cloves of garlic can be transferred to an airtight container and stored in the fridge. There, it will last for 4 days. For longer storage up to 3 months, keep it in the freezer and then thaw it in the fridge overnight. When you’re ready to dig in, transfer it to an oven-safe dish and bake it at 350°F for 10-15 minutes, or until it reaches 165°F.
Serving suggestions
A family-friendly chicken dinner wouldn’t be complete without some vibrant sides to choose from. If you want to treat your tribe to an especially filling meal, serve your garlicky chicken with Slow-Cooker Rice and Peas, Roasted Brussels Sprouts And Sweet Potatoes, or Steamed Potatoes, Roasted Broccoli, and a Spring Salad. The key to a complete meal like this is a balance of veggies and starch to complement the hearty chicken. Enjoy!
Ingredients
- 3 1/2 pounds bone-in, skin-on chicken thighs (about 4-6 pieces)
- Salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons olive oil
- 40 cloves garlic peeled
- 8 sprigs fresh thyme plus extra for garnish if desired
- 1 bay leaf
- 1/3 cup dry white wine
- 1/2 cup chicken stock low-sodium
- 2 teaspoons cornstarch optional, for thickening
- 2 tablespoons cold water optional, to mix with cornstarch
Instructions
- Pat the chicken thighs dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
- Heat olive oil in a large heavy-bottom pan over medium-high heat. Place the chicken thighs skin side down and sear for about 5 minutes until the skin turns golden brown. Flip and sear the other side for approximately 3 minutes.
- Remove the chicken from the pan and set aside. In the same pan, add the 40 peeled garlic cloves. Sauté them over medium heat for about 5 minutes until they are lightly golden and fragrant.
- Add the fresh thyme sprigs and bay leaf to the pan. Pour in the white wine and scrape up any browned bits from the bottom. Then add the chicken stock. Return the chicken to the pan, spoon some sauce over the pieces, cover, and reduce heat to medium-low. Let it simmer for about 20 minutes until the chicken is fully cooked.
- If a thicker sauce is desired, mix the cornstarch with cold water to form a slurry and stir it into the pan. Let the sauce simmer for an additional 2-3 minutes until it thickens slightly. Remove the bay leaf before serving.
- Taste and adjust seasoning if needed. Serve the chicken with the garlic cloves and spoon the sauce over the top. Garnish with a few extra thyme leaves if desired. Enjoy your meal!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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