Imen Dridi This Julia Child Chicken With 40 Cloves Of Garlic recipe is made with chicken, garlic, butter, thyme, white wine, and chicken stock. It takes 1 hours and serves 6 people.
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💛 Why You’ll Love This Chicken With 40 Cloves Of Garlic Recipe:
- Flavor Explosion: The dish bursts with the rich taste of tender chicken infused with the aromatic essence of 40 cloves of garlic, complemented by the earthy notes of thyme and the subtle sweetness of white wine.
- Easy Preparation: With simple ingredients and straightforward steps, even novice cooks can master this recipe effortlessly, making it perfect for busy weeknights or special occasions.
- Comfort Food Delight: Warm and hearty, this dish embodies the essence of comfort food, offering a satisfying and comforting meal that soothes the soul and satisfies cravings.
- Impressive Presentation: With its golden-brown chicken thighs nestled among cloves of garlic, this dish makes a stunning presentation that will impress guests and elevate any dinner table.
❓ What Is Julia Child Chicken With 40 Cloves Of Garlic Recipe?
Julia Child Chicken With 40 Cloves Of Garlic is a classic French dish featuring tender chicken cooked with an abundance of garlic cloves. This savory recipe is renowned for its rich flavor and succulent texture.
🍗 Julia Child Chicken With 40 Cloves Of Garlic Ingredients
- 4 Tablespoons butter , divided
- 1 Tablespoon vegetable oil
- 6 to 8 chicken thighs
- salt and pepper
- 3 heads garlic
- 6 sprigs fresh thyme , or ½ tsp, dried
- 1 bay leaf
- 1/2 cup white wine*
- 2 cups chicken stock
- 3 1/2 teaspoons cornstarch
🍲 How To Make Julia Child Chicken With 40 Cloves Of Garlic
- Put 2 cups of water in a saucepan and boil. Add garlic cloves to water without peeling. Cook 1 minute, drain, and peel garlic.
- Season both sides of the chicken with salt and pepper and pat dry with paper towels.
- A large deep cast iron pan or skillet should be heated over medium heat. Add 2 tablespoons butter and oil and heat.
- Cook chicken skin-side down for 5 minutes until golden brown (cook in batches if you can’t fit all the thighs). Turn and cook for 3 minutes.
- Sprinkle thyme, bay leaf, and garlic cloves around the chicken.
- Cover the skillet and simmer over medium-low heat for 15-20 minutes until the chicken is cooked through and the juices flow clear when poked.
- Cover the chicken and garlic with foil on a dish to keep warm. Get rid of bay leaf.
- On high heat, add wine to the skillet. Cook for 5 minutes to halve the liquid. Stir cornstarch into chicken stock and add to pan. Cook 2-3 minutes to thicken sauce. Stir in remaining 2 tablespoons of butter after removing from heat. Serve chicken on a plate with sauce.
- Spread sautéed garlic cloves on a toasted baguette and serve with French green beans.
💭 Recipe Tips:
- Use fresh garlic cloves rather than pre-minced garlic for the best flavor.
- Adjust the amount of salt carefully, as both chicken stock and butter may contain sodium.
- Avoid overcooking the chicken, as it can result in dry and tough meat.
- Keep an eye on the sauce’s thickness; if it’s too thin, simmer longer, and if it’s too thick, add more chicken stock.
- Experiment with different herbs like rosemary or sage to customize the dish to your taste preferences.
🥗 What To Serve With Chicken With 40 Cloves Of Garlic?
Serve Chicken With 40 Cloves Of Garlic with crusty bread to soak up the flavorful sauce pair with a crisp green salad for a refreshing contrast.
🎚 How To Store Leftovers Chicken With 40 Cloves Of Garlic?
- Refrigerator: To store leftovers Chicken With 40 Cloves Of Garlic refrigerate it in an airtight container for up to 3 days.
- Freezer: To freeze place cooled leftovers chicken and sauce in freezer-safe bags or containers, removing excess air freeze for up to 3 months.
🥵 How To Reheat Leftovers Chicken With 40 Cloves Of Garlic?
- In The Microwave: Place leftovers Chicken With 40 Cloves Of Garlic on a microwave-safe plate, cover with a damp paper towel and heat in 100-120 seconds intervals until warm.
- In The Oven: Wrap leftovers Chicken With 40 Cloves Of Garlic in foil and reheat in a preheated oven at 350°F for about 15-20 minutes.
FAQ’S
How Do You Prevent The Garlic From Overpowering The Flavor Of The Chicken?
To prevent garlic from overpowering chicken, use it in moderation and balance with other flavors like herbs, spices, and acids like lemon juice or vinegar.
Is It Necessary To Use Fresh Thyme, Or Can Dried Thyme Be Used Instead?
Fresh thyme is preferred for its vibrant flavor, but dried thyme can be substituted, keeping in mind that dried herbs are more concentrated, so adjust the quantity accordingly.
Can You Use Boneless Chicken Breasts Instead Of Thighs In This Recipe?
Yes, boneless chicken breasts can be used instead of thighs in the recipe, but cooking time may need adjustment as breasts tend to cook faster.
How Do You Know When The Chicken Is Cooked Through?
You know chicken is cooked through when its internal temperature reaches 165°F (75°C) as measured by a meat thermometer, or when the juices run clear and there’s no pinkness in the meat.
Julia Child Chicken With 40 Cloves Of Garlic Nutrition Facts
Amount Per Serving
- Calories: 585kcal
- Carbohydrates: 12g
- Protein: 31g
- Fat: 44g
- Saturated Fat: 18g
- Cholesterol: 198mg
- Sodium: 322mg
- Potassium: 525mg
- Fiber: 1g
- Sugar: 1g
- Vitamin A: 553IU
- Vitamin C: 9mg
- Calcium: 64mg
- Iron: 2mg
Julia Child Chicken With 40 Cloves Of Garlic
Description
This Julia Child Chicken With 40 Cloves Of Garlic recipe is made with chicken, garlic, butter, thyme, white wine, and chicken stock. It takes 1 hours and serves 6 people.
Ingredients
Instructions
- Put 2 cups of water in a saucepan and boil. Add garlic cloves to water without peeling. Cook 1 minute, drain, and peel garlic.
- Season both sides of the chicken with salt and pepper and pat dry with paper towels.
- A large deep cast iron pan or skillet should be heated over medium heat. Add 2 tablespoons butter and oil and heat.
- Cook chicken skin-side down for 5 minutes until golden brown (cook in batches if you can’t fit all the thighs). Turn and cook for 3 minutes.
- Sprinkle thyme, bay leaf, and garlic cloves around the chicken.
- Cover the skillet and simmer over medium-low heat for 15-20 minutes until the chicken is cooked through and the juices flow clear when poked.
- Cover the chicken and garlic with foil on a dish to keep warm. Get rid of bay leaf.
- On high heat, add wine to the skillet. Cook for 5 minutes to halve the liquid. Stir cornstarch into chicken stock and add to pan. Cook 2-3 minutes to thicken sauce. Stir in remaining 2 tablespoons of butter after removing from heat. Serve chicken on a plate with sauce.
- Spread sautéed garlic cloves on a toasted baguette and serve with French green beans.
Notes
- Use fresh garlic cloves rather than pre-minced garlic for the best flavor.
Adjust the amount of salt carefully, as both chicken stock and butter may contain sodium.
Avoid overcooking the chicken, as it can result in dry and tough meat.
Keep an eye on the sauce’s thickness; if it’s too thin, simmer longer, and if it’s too thick, add more chicken stock.
Experiment with different herbs like rosemary or sage to customize the dish to your taste preferences.
Julia Child Chicken With 40 Cloves Of Garlic
