Chicken with 40 Cloves of Garlic
Total Time
55 minutes
Prep Time
10 minutes
Cook Time
45 minutes
Rating
4.9 out of 5 stars
(8)
Ingredients
4 servings
- 8 bone-in, skin-on chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 40 cloves garlic, peeled
- 1 ½ cups chicken broth
- 1 tablespoon dried thyme
- 2 tablespoons all-purpose flour
- 2 tablespoons milk
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Preparation
Step 1
Season chicken with salt and pepper, to taste.
Step 2
Melt butter in a skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
Step 3
Add garlic to the skillet and cook, stirring frequently, until golden brown, about 4-5 minutes. Stir in chicken broth and bring to a boil. Add chicken and sprinkle with thyme. Cover, reduce heat, and simmer until chicken is cooked through, about 25-30 minutes; set aside chicken, reserving the juices in the skillet.
Step 4
In a small bowl, whisk together flour and milk. Whisk in flour mixture to the skillet until slightly thickened, about 1-2 minutes; season with salt and pepper, to taste.
Step 5
Serve immediately with sauce mixture.
Step 6
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Chef's notes
If you’re not in the mood to peel 40 cloves of garlic, purchasing peeled garlic cloves is recommended as a time-saver.
The sauce can be thickened with flour for a creamier texture.
