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30 Cloves Garlic Chicken Recipe

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  • Author: admin
  • Prep Time: 40 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 40 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: French

Description

This classic 30 Cloves Garlic Chicken recipe features succulent chicken thighs cooked with a generous amount of whole garlic cloves, fresh thyme, and bay leaves. The chicken is first pan-seared to achieve crispy skin, then baked in a savory broth and white wine mixture. Finished with a mustard-infused reduction sauce, this dish offers rich flavors with a balance of garlic pungency and herbaceous notes, perfect for an impressive yet straightforward meal.

Ingredients

Scale

Chicken and Seasoning

  • 6 chicken thighs (skin on)
  • 1 ½ teaspoons kosher salt

Garlic and Herbs

  • 30 whole garlic cloves (peeled)
  • 5 sprigs fresh thyme
  • 2 dried bay leaves

Liquids and Sauce

  • 1 cup low-sodium chicken broth
  • ½ cup light dry white wine (e.g. Kim Crawford Illuminate Sauvignon Blanc)
  • 1 teaspoon Dijon mustard (optional)

Instructions

  1. Prep and Season Chicken: Preheat your oven to 375°F. Season the chicken thighs evenly with kosher salt and let them sit for at least 30 minutes at room temperature to help the skin crisp up during cooking. For even crispier skin, you can salt the chicken overnight and leave it uncovered in the fridge.
  2. Sear Chicken Skin-Side Down: Spray a large 12-inch oven-safe skillet, preferably cast iron or enamel, with cooking spray. Heat it over medium heat and add the chicken thighs, skin side down. Cook for about 5 to 7 minutes, moving them around to brown the skin evenly and achieve a crisp, golden crust. Flip the chicken and turn off the heat.
  3. Add Garlic, Broth, Wine, and Herbs: Scatter the peeled garlic cloves around the skillet in the spaces between the chicken pieces. Pour in the chicken broth, ensuring the liquid comes just below the skin to keep it crispy, and add the white wine. Add the fresh thyme sprigs and bay leaves to one section of the pan.
  4. Bake the Chicken: Place the skillet in the preheated oven and bake at 375°F for 35 minutes. Then increase the oven temperature to 400°F and bake for another 10 to 15 minutes until the chicken is cooked through and tender.
  5. Rest the Chicken and Prepare Sauce: Remove the skillet from the oven and let the chicken rest in the broth for at least 10 minutes. Then transfer the chicken pieces out of the pan and place the skillet back on the stovetop over medium-high heat. Stir in the Dijon mustard if using, and bring the sauce to a boil.
  6. Reduce Sauce and Serve: Allow the sauce to simmer and reduce for 2 to 3 minutes until slightly thickened and flavorful. Return the chicken to the skillet to coat it with the sauce, then serve immediately, enjoying the rich garlic-infused broth with the tender, crispy chicken.

Notes

  • Salting the chicken overnight and leaving it uncovered in the fridge enhances skin crispiness.
  • Adjust the amount of chicken broth depending on skillet size; the liquid should stay just below the chicken skin to maintain crispiness.
  • Substitute the white wine with additional chicken broth if you prefer to avoid alcohol.
  • Use fresh thyme sprigs for the best flavor; dried thyme can be substituted but use less.
  • Dijon mustard is optional but adds a nice tangy depth to the sauce.

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Find it online: https://quickhomedishes.com/30-cloves-garlic-chicken-recipe/