40 Clove Garlic Chicken

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

I got this recipe from the local newspaper and the chicken is so moist and full of sweet garlic flavor. I always serve with a loaf of french bread and spread the garlic on the bread like butter. It is to die for!

Ingredients Nutrition


  1. Boil garlic cloves for 60 seconds. Drain & peel.
  2. Season chicken liberally with salt and pepper.
  3. Heat butter and olive oil in large pan over med-high heat.
  4. Saute chicken skin side down first until brown, about 4 minute Turn over with tongs (do not pierce skin) and brown on other side, another 4-5 minute.
  5. When chicken is brown, transfer to plate.
  6. Add garlic cloves to pan and saute 5-10 minute until evenly browned.
  7. Add wine and 2 tbs. cognac, bring to a simmer and scrape bottom of pan.
  8. Return chicken to pan and spirinkle with thyme.
  9. Cover and simmer about 30 minute or until chicken is cooked through.
  10. Remove chicken to platter and keep warm.
  11. In a small bowl, whisk together flour and 1/2 cup sauce from pan then whisk it back into pan.
  12. Add cream and last tbs. of cognac. Cook 3 minute and add Salt and pepper to taste.
  13. Pour sauce and garlic over chicken and serve hot.


Most Helpful

This recipe is a wonder!
I prepared this dish for 8 people and for this reason I doubled the quantities and I cooked this in the oven.
I performed the steps 4-6 in ones with little grill.
I added all the ingredients together (previous mixed in a bowl) excepting the cream. I cooked covered at 140°C until my guest came. 10 Minutes before serving I added the cream and a half cup more wine and I increased the heat to 180°C (cooking covered).
Instead of normal flour I used roasted flour that I prepare in advance in a pan.
This was really delicious and juicy. I will do this again, for sure!

awalde January 02, 2011

Very good, although I found the flavor to be a bit strong between the garlic and the white wine. Maybe next time I will use 3/4 cup chicken stock and 3/4 cup white wine just to tone down the flavor a bit. Otherwise, great recipe and really flavorful, tender chicken. I would try this recipe with pork chops also.

Tishiz2fly April 21, 2011

Garlic lovers unite...what an awesome recipe!!
I used boneless,skinless breasts and they came beautifully tender and moist.The sauce was decadent and wonderfully garlicky after I squished some of the cloves into it.
This made for a beautiful meal...easy enough for everyday,and impressive enough to serve to company...we loved it.
Made for PRMR.

Noo November 28, 2010

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