40-Clove Garlic Chicken



40-Clove Garlic Chicken

The secret to this 40-clove garlic chicken recipe is whole cloves, not crushed or minced. The cooked cloves can be spread onto a toasted baguette like butter.Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings.
Course Main Course
Cuisine Chicken
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people


  • 1/3 cup flour
  • 2 tablespoons paprika
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 3 tablespoons olive oil
  • 6 chicken thighs
  • 40 cloves of garlic peeled
  • 3 ribs celery diced
  • 1 onion, yellow, medium sliced
  • 1 cup dry white wine
  • 1 cup chicken broth
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 bay leaves


  • Preheat oven to 375 degrees F.
  • In a large plastic bag, combine flour, paprika, salt and pepper. Coat the chicken in the seasoned flour and shake off excess.
  • Heat the 3 tablespoons of olive oil in a large ovenproof saute pan over medium-high heat. Brown chicken on both sides and remove from pan and reserve.
  • Add garlic, celery and onion and saute until lightly browned. Add wine, broth and herbs, then arrange reserved browned chicken on top, skin side up and bring to a simmer. Cover the pan, transfer to the oven and braise 45 minutes.
  • Serve with rice pilaf or mashed potatoes and toasted baguette slices.

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