Chicken with 40 Cloves of Garlic
The Provençal classic: chicken thighs braised with forty whole garlic cloves, white wine, and thyme until the garlic turns sweet and spreadable and the pan sauce begs for bread.
Ingredients
serves 4From the garden
- 40 cloves garlic cloves, peeled (3–4 heads)
- 6 sprigs fresh thyme
From the pantry
- 8 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 2 tbsp butter
- ½ cup dry white wine
- ¾ cup chicken stock
- crusty bread (optional) — for mopping up the sauce
- salt — to taste
- black pepper
Steps
tap a step to dim it as you go- Heat the oven to 375°F. Pat the chicken very dry and season generously. Brown skin-side down in the olive oil and butter in a Dutch oven over medium-high heat, 6–7 minutes until deeply golden, then flip briefly and remove to a plate.
- Turn the heat to medium, add all the garlic cloves to the fat, and toss 2–3 minutes until they pick up golden spots — don't let them scorch or the sauce turns bitter.
- Pour in the wine and let it bubble down by half, scraping the bottom, then add the stock and thyme. Return the chicken skin-side up, keeping the skin above the liquid.
- Cover and transfer to the oven for 25 minutes, until the thighs reach at least 165°F and the garlic is completely soft.
- Move the chicken to a platter, then mash 8–10 cloves into the sauce with a fork and stir — it thickens into a sweet, mellow gravy. Spoon sauce and whole cloves over the chicken and serve with bread for the rest.