Introduction
I still remember the first time I made Chicken With 40 Cloves of Garlic — my kitchen smelled like a French countryside kitchen in spring. It was a cool Sunday afternoon, and I wanted something cozy but impressive. I stumbled upon this recipe and thought, “Forty cloves of garlic? That’s insane!” But once that dish came out of the oven, golden and aromatic, I realized why this dish has such a devoted following.
The garlic transforms from sharp and pungent to soft, buttery, and almost sweet. It melts into the chicken, creating the most luxurious sauce you’ve ever tasted. It’s rustic, elegant, and surprisingly easy to make — a dish that feels special but doesn’t require a culinary degree to pull off.
This French classic dates back to Provençal cuisine, where garlic is celebrated rather than feared. The idea is simple: slowly cook chicken and garlic together until everything turns beautifully tender and infused with flavor. Whether you’re cooking for guests or treating yourself to a cozy night in, Chicken With 40 Cloves of Garlic is the kind of recipe that impresses with minimal effort.
Let’s dive into the magic.
Ingredients
Here’s everything you’ll need to make the most flavorful Chicken With 40 Cloves of Garlic:
Main Ingredients:
- 1 whole chicken (about 3½ to 4 pounds), cut into 8 pieces (or use bone-in, skin-on thighs and drumsticks)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 40 cloves garlic, peeled (about 3 heads — yes, really!)
- ½ cup dry white wine (or chicken stock if you prefer alcohol-free)
- ½ cup chicken stock
- 3 sprigs fresh thyme (or 1 teaspoon dried)
- 2 sprigs fresh rosemary
- 2 bay leaves
- ½ cup heavy cream (optional but highly recommended for a silky sauce)
Optional Add-Ins:
- A splash of lemon juice for brightness
- Crusty bread for serving (not optional in my house!)
- A handful of chopped fresh parsley for garnish
Substitution Ideas:
- Chicken: You can use all thighs, all drumsticks, or even boneless, skinless pieces (though you’ll lose some flavor and crispy skin).
- Dairy-Free: Swap butter for more olive oil and skip the cream. The garlic will still make it rich.
- Gluten-Free: This recipe is naturally gluten-free — just double-check your stock.
- Vegan Twist: While it won’t be traditional, you can use mushrooms or cauliflower instead of chicken and vegetable stock for a garlic-lover’s vegan dish.
Step-by-Step Instructions
This recipe is easier than it looks. The oven does most of the work while you sit back and enjoy the incredible aroma.
Step 1: Prep the Garlic
Yes, 40 cloves sound like a lot — but trust me, they mellow out beautifully. The easiest way to peel a large amount of garlic is to separate the cloves, place them in a large bowl, cover with another bowl, and shake vigorously for 20–30 seconds. Most of the skins will fall right off!
👉 Pro Tip: You can also buy pre-peeled garlic to save time — just make sure it’s fresh and firm, not rubbery or dried out.
Step 2: Brown the Chicken
Preheat your oven to 350°F (175°C).
Season the chicken pieces generously with salt and pepper. In a large Dutch oven or oven-safe pan, heat the olive oil and butter over medium-high heat. Working in batches, brown the chicken pieces on all sides until golden — about 3–4 minutes per side.
This step locks in flavor and gives the finished dish that beautiful color. Remove the chicken pieces and set them aside.
Step 3: Sauté the Garlic
In the same pot (don’t wipe it out!), add all the garlic cloves. Lower the heat to medium and sauté for 2–3 minutes until they start to turn golden and fragrant. Be careful not to burn them — you want a gentle golden color, not dark brown.
The garlic will start to smell absolutely heavenly at this point.
Step 4: Deglaze and Build the Sauce
Pour in the white wine and let it bubble for about 2 minutes, scraping up all the flavorful brown bits from the bottom of the pot. Add the chicken stock, thyme, rosemary, and bay leaves. Stir everything together.
Step 5: Braise the Chicken
Return the chicken pieces to the pot, nestling them among the garlic cloves. Cover the pot with a tight-fitting lid and transfer it to the oven.
Braise for 45 minutes, or until the chicken is tender and cooked through. The garlic will be soft enough to spread on bread like butter. Yes, it’s that good.
Step 6: Optional Creamy Finis
For a luxurious finishing touch, remove the chicken pieces and whisk in the heavy cream over low heat until the sauce is smooth and slightly thickened — about 2–3 minutes.
Return the chicken to the pot and spoon the sauce over the top. Sprinkle with parsley for a pop of color.
Extra Tips
Serving Suggestions:
- Serve Chicken With 40 Cloves of Garlic with a crusty baguette or rustic sourdough to soak up the sauce. Trust me, you’ll want every drop.
- Mashed potatoes, rice, or buttered noodles are also excellent companions.
- For a lighter option, pair it with a crisp green salad or steamed asparagus.
Storage & Reheating:
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: This dish freezes surprisingly well — just skip adding the cream before freezing. Freeze for up to 3 months, then thaw overnight in the fridge. Add the cream after reheating.
- Reheating: Warm gently on the stovetop or in the oven at 300°F until heated through.
Variations:
- Herby Upgrade: Add tarragon or sage for a slightly different aromatic note.
- Citrusy Twist: Finish with lemon zest for brightness.
- Extra Garlic Lovers: Add roasted garlic on top for even more flavor layers.
Nutritional Information
(Per serving, adapted from NYT Cooking)
- Calories: ~510
- Protein: 36g
- Fat: 32g
- Carbohydrates: 10g
- Fiber: 1g
- Sugar: 2g
- Sodium: 480mg
👉 Nutritional values are approximate and will vary depending on portion sizes and ingredients used.
FAQ Section
How long does it take to make Chicken With 40 Cloves of Garlic?
From start to finish, it takes about 1 hour and 15 minutes. Most of that time is hands-off while the chicken braises in the oven.
Can I substitute the chicken?
Yes! You can use boneless skinless pieces for convenience, but the flavor is best with bone-in, skin-on chicken. You can also make this with Cornish hens or even rabbit for a unique twist.
Can I freeze Chicken With 40 Cloves of Garlic?
Definitely. Freeze before adding cream for best results. Thaw overnight and reheat gently, then finish with cream if desired.
Can I make it ahead of time?
Yes — in fact, this dish gets even better as the flavors meld. Make it a day in advance and reheat gently before serving.
Conclusion
There’s a reason Chicken With 40 Cloves of Garlic has stood the test of time. It’s a dish that’s simple yet deeply flavorful, elegant yet homey. The garlic transforms into something magical — mellow, buttery, and utterly irresistible — while the chicken becomes tender and infused with herbs.
Whether you’re cooking to impress guests or simply indulging in a cozy dinner, this recipe never fails to deliver. It’s one of those meals that sparks conversation, makes the house smell incredible, and leaves everyone reaching for seconds (and bread to mop up the sauce).
If you give this recipe a try, I’d love to hear about it! Leave a comment below, share your photos, or tag me on social media. And don’t forget to share this post with fellow garlic lovers 🧄❤️
Happy cooking!