Hamdi Saidani This delicious Julia Child’s Chicken with 40 Cloves of Garlic is a rich, flavorful dish perfect for a cozy dinner. The garlic becomes soft and sweet, perfect for spreading on crusty bread. Made with simple ingredients like chicken, butter, and herbs, this easy one-pan meal is packed with comfort and French-inspired flavor!
Ingredients Needed
- 4 tablespoons (½ stick) butter, divided
- 1 tablespoon vegetable oil
- 6 to 8 bone-in, skin-on chicken thighs
- Salt and black pepper, to taste
- 3 heads (about 40 cloves) garlic
- 6 sprigs fresh thyme (or ½ teaspoon dried thyme)
- 1 bay leaf
Sauce Ingredients:
- ½ cup dry white wine (such as Sauvignon Blanc or Chardonnay)
- 2 cups low-sodium chicken broth
- 3 ½ teaspoons cornstarch
For Serving:
- Crusty French baguette (for spreading roasted garlic)
- Steamed French green beans or mashed potatoes (optional)
How To Make Chicken With 40 Cloves Of Garlic
- Prepare the garlic: Separate the garlic cloves but leave them unpeeled. Bring 2 cups of water to a boil in a small saucepan. Add the garlic cloves and boil for 1 minute. Drain, let cool slightly, and peel.
- Season the chicken: Pat the chicken dry with paper towels and season generously with salt and black pepper on both sides.
- Sear the chicken: Heat a large, deep skillet or Dutch oven over medium heat. Add 2 tablespoons of butter and vegetable oil. Once hot, place the chicken skin-side down and sear for 5 minutes until golden brown. Flip and cook for 3 more minutes on the other side.
- Add the garlic and herbs: Scatter the peeled garlic cloves around the chicken. Add the fresh thyme and bay leaf.
- Cook the chicken: Cover the skillet and reduce the heat to medium-low. Let the chicken cook for 15 to 20 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear. Remove the chicken and garlic from the pan, cover with foil, and discard the bay leaf.
- Make the sauce: Increase the heat to medium-high. Pour in the white wine and let it simmer for 5 minutes, stirring occasionally, until reduced by half. In a small bowl, whisk the cornstarch into the chicken broth. Pour the mixture into the skillet, stirring constantly, and cook for 2 to 3 minutes until the sauce slightly thickens.
- Finish with butter: Remove the skillet from heat and stir in the remaining 2 tablespoons of butter until melted and silky. Taste the sauce and adjust seasoning with more salt or pepper if needed.
- Serve and enjoy: Arrange the chicken and garlic on a serving platter and pour the sauce over the top. Serve with a warm, toasted baguette for spreading the soft garlic, and pair with French green beans or mashed potatoes for a complete meal.
Recipe Tips
- Use bone-in, skin-on chicken for extra flavor. The skin gets crispy, and the bones add richness to the sauce.
- Boil the garlic for easy peeling. A quick boil makes the cloves soft and removes the skins easily.
- Let the wine reduce properly. Cooking the wine until it’s half gone deepens the flavor of the sauce.
- Don’t rush the cooking time. Slow-cooking the chicken makes it tender and juicy.
- Stir in butter at the end for a smooth sauce. This makes the sauce rich and creamy.
How To Store & Reheat Leftovers
- Refrigerate: Keep leftovers chicken with 40 cloves of garlic in a sealed container in the fridge for up to 4 days.
- Freeze: Freeze leftovers chicken with 40 cloves of garlic in a safe container for up to 3 months. Thaw in the fridge overnight, then warm it on the stove over low heat.
- Reheating: Reheat leftovers chicken on the stovetop over low heat until warm, or in the oven at 350°F for about 10 minutes. Add a splash of chicken stock if needed to keep the chicken moist.
Nutrition Fact
Serving Size: 1 serving
- Calories: 280
- Total Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 80mg
- Sodium: 400mg
- Potassium: 400mg
- Total Carbohydrate: 10g
- Dietary Fiber: 1g
- Sugars: 0g
- Protein: 24g
More Julia Child Recipes:
Julia Child Chicken With 40 Cloves Of Garlic
Description
This delicious Julia Child’s Chicken with 40 Cloves of Garlic is a rich, flavorful dish perfect for a cozy dinner. The garlic becomes soft and sweet, perfect for spreading on crusty bread. Made with simple ingredients like chicken, butter, and herbs, this easy one-pan meal is packed with comfort and French-inspired flavor!
Ingredients
Sauce Ingredients:
For Serving:
Instructions
- Prepare the garlic: Separate the garlic cloves but leave them unpeeled. Bring 2 cups of water to a boil in a small saucepan. Add the garlic cloves and boil for 1 minute. Drain, let cool slightly, and peel.
- Season the chicken: Pat the chicken dry with paper towels and season generously with salt and black pepper on both sides.
- Sear the chicken: Heat a large, deep skillet or Dutch oven over medium heat. Add 2 tablespoons of butter and vegetable oil. Once hot, place the chicken skin-side down and sear for 5 minutes until golden brown. Flip and cook for 3 more minutes on the other side.
- Add the garlic and herbs: Scatter the peeled garlic cloves around the chicken. Add the fresh thyme and bay leaf.
- Cook the chicken: Cover the skillet and reduce the heat to medium-low. Let the chicken cook for 15 to 20 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear. Remove the chicken and garlic from the pan, cover with foil, and discard the bay leaf.
- Make the sauce: Increase the heat to medium-high. Pour in the white wine and let it simmer for 5 minutes, stirring occasionally, until reduced by half. In a small bowl, whisk the cornstarch into the chicken broth. Pour the mixture into the skillet, stirring constantly, and cook for 2 to 3 minutes until the sauce slightly thickens.
- Finish with butter: Remove the skillet from heat and stir in the remaining 2 tablespoons of butter until melted and silky. Taste the sauce and adjust seasoning with more salt or pepper if needed.
- Serve and enjoy: Arrange the chicken and garlic on a serving platter and pour the sauce over the top. Serve with a warm, toasted baguette for spreading the soft garlic, and pair with French green beans or mashed potatoes for a complete meal.
Notes
- Use bone-in, skin-on chicken for extra flavor. The skin gets crispy, and the bones add richness to the sauce.
- Boil the garlic for easy peeling. A quick boil makes the cloves soft and removes the skins easily.
- Let the wine reduce properly. Cooking the wine until it’s half gone deepens the flavor of the sauce.
- Don’t rush the cooking time. Slow-cooking the chicken makes it tender and juicy.
- Stir in butter at the end for a smooth sauce. This makes the sauce rich and creamy.
Julia Child Chicken With 40 Cloves Of Garlic
