40 Clove Garlic Chicken

"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!"
photo by Artandkitchen photo by Artandkitchen
photo by Artandkitchen
Ready In:
1hr 10mins




  • Boil garlic cloves for 60 seconds. Drain & peel.
  • Season chicken liberally with salt and pepper.
  • Heat butter and olive oil in large pan over med-high heat.
  • 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.
  • When chicken is brown, transfer to plate.
  • Add garlic cloves to pan and saute 5-10 minute until evenly browned.
  • Add wine and 2 tbs. cognac, bring to a simmer and scrape bottom of pan.
  • Return chicken to pan and spirinkle with thyme.
  • Cover and simmer about 30 minute or until chicken is cooked through.
  • Remove chicken to platter and keep warm.
  • In a small bowl, whisk together flour and 1/2 cup sauce from pan then whisk it back into pan.
  • Add cream and last tbs. of cognac. Cook 3 minute and add Salt and pepper to taste.
  • Pour sauce and garlic over chicken and serve hot.

Questions & Replies

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  1. Artandkitchen
    This recipe is a wonder!<br/>I prepared this dish for 8 people and for this reason I doubled the quantities and I cooked this in the oven.<br/>I performed the steps 4-6 in ones with little grill.<br/>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).<br/>Instead of normal flour I used roasted flour that I prepare in advance in a pan.<br/>This was really delicious and juicy. I will do this again, for sure!
  2. Tishiz2fly
    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.
  3. Noo8820
    Garlic lovers unite...what an awesome recipe!!<br/>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.<br/>This made for a beautiful meal...easy enough for everyday,and impressive enough to serve to company...we loved it.<br/>Made for PRMR.
  4. CookingONTheSide
    This is a wonderful chicken recipe! The flavor is outstanding and it turned out so moist I didn't even need to use a knife. Delicious and will definitely make again.
  5. JenniferK2
    OMG - this was absolutely fabulous! I used 6 boneless skinless chicken breasts, so I cooked it for a little less time. The chicken was very tender and the sauce was delicious. I took the suggestion of spreading the garlic on bread and it was awesome. I am not a fan of thyme, so I substituted oregano. Delicious!


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