Chicken With 40 Garlic


Eating chicken with 40 garlic is a breeze. Chicken with 40 garlic is something that can be made with only a few ingredients, in less than 30 minutes, and can easily serve a large party of hungry people. Every recipe is a journey to explore different tastes and textures. This one is also an invitation for you to experience an interview with the fifth element.

40-clove Garlic Chicken


for 4 servings

  • 4 chicken thighs
  • salt, to season
  • pepper, to season
  • mixed herb, to season
  • 3 shallots, chopped
  • 40 cloves garlic, unpeeled
  • ½ cup dry vermouth(120 mL), or white wine
  • 3 sprigs fresh parsley
  • 1 teaspoon dried tarragon
  • ¾ cup chicken stock(180 mL)

Nutrition Info

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  1. Pre-heat the oven to 180°C (350°F)
  2. Season the chicken with the salt, pepper and mixed herbs. Set aside.
  3. Heat some oil in a large pan and sear the chicken for about 10-15 minutes evenly on each side, until golden brown.
  4. Take the chicken out and set aside.
  5. Add the shallots and cook down in the remaining juices for about 5 minutes over a low-medium heat.
  6. Add the garlic cloves and gently cook them for about 2 minutes.
  7. Pour in the vermouth or white wine and gently cook so that it reduces slightly.
  8. Add the chicken, parsley sprigs and tarragon, followed by the chicken stock.
  9. Bake in the oven for 20-25 minutes or until the chicken is cooked through.
  10. Serve with crusty bread and vegetables of your choice.
  11. Enjoy!

Chicken With 40 Cloves of Garlic

  • YIELD6 to 8 servings
  • TIME1 hour 40 minutes

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In the two decades after World War II, Jane Stern and Michael Stern told Marian Burros of The Times in 1991, “a nation once known for square meals and the bluenose abstinence of Prohibition fell in love with deluxe food, vintage wine and the joy of cooking.” They captured that gourmania in their book of that year, “American Gourmet,” and this recipe, for a luxe and amazing casserole of nutmeg-scented chicken and garlic, comes from it. Serve the dish with a baguette or two, and squeeze the buds of garlic out on the bread. Spread the mash like butter and use the bread to mop up the luscious sauce.

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  •  cup olive oil
  • 8 chicken drumsticks
  • 8 chicken thighs
  • 4 celery ribs, cut into 4 inch-long strips
  • 2 cups chopped onion
  • 6 parsley sprigs
  • 1 teaspoon dried tarragon
  • ½ cup dry vermouth
  • 2 ½ teaspoons salt
  • ¼ teaspoon freshly ground pepper
  •  dash grated nutmeg
  • 40 cloves garlic, unpeeled
  •  Freshly sliced French bread

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  •  Nutritional Information


  1. Put the oil in a shallow dish and add the chicken pieces; coat evenly with oil.
  2. Preheat oven to 375 degrees.
  3. In a heavy 6-quart casserole, combine the celery, onions, parsley and tarragon. Lay the oiled chicken pieces on top. Pour on the vermouth. Sprinkle with salt and pepper and a dash of nutmeg. Tuck the garlic cloves in and around the chicken pieces. Cover the casserole tightly with aluminum foil, then the lid. Bake 90 minutes without removing the lid.
  4. Serve chicken, pan juices and garlic cloves with French bread. Diners should squeeze the buds of garlic from their husks onto the bread, then spread the garlic like butter.

Chicken With 40 Cloves of Garlic

Chicken with 40 Cloves of Garlic is a classic French recipe. Yes, you read that right, 40 cloves of garlic! The garlic mellows in flavor as it cooks and you end up with mild, buttery cloves paired with a moist and delicious chicken. A must try!

a braiser with chicken thighs, lots of garlic cloves, and parsley

If the thought of 40 cloves of garlic in a recipe scares you, hold on a second and don’t lose out on one of the most delicious chicken dishes you could ever have. When I first tried this dish, years and years ago, I thought 40 cloves of garlic was going to be overkill and I was going to smell like a jar of garlic for weeks. Not so much, as a matter of fact you won’t smell like garlic at all.

This Brazilian Shrimp Soup is an incredibly delicious tomato creamy soup with shrimp, coconut milk and seasoned to perfection. Perfect for any occasion!

What Ingredients Are in Chicken With 40 Cloves of Garlic

At this point you might be sitting here thinking Im crazy. Yes, there are actually 40 cloves of garlic in this recipe; the name holds true! Did I really count out 40 cloves of garlic exactly? YES, I did! No more and no less. Did I peel them myself? I used to, but then I discovered a big container of pre-peeled garlic cloves at the grocery store and I haven’t looked back since. All I had to do is count, and I can count to 40. HA!

Other than that, the recipe is very straightforward and typical. I used boneless skinless chicken thighs, and for flavor we have cumin, thyme, and my absolute favorite herb: fresh dill. The sauce is to DIE for and is simply made of white wine and chicken broth. Of course, I seasoned everything with salt and pepper along the way and garnished the whole dish with chopped parsley.

What Does Chicken With 40 Cloves of Garlic Taste Like

I know what you’re thinking, but hear me out. As the garlic cooks down it will mellow out in flavor and turn into this delicious soft, spreadable and flavorful morsel with a hint of sweetness that tastes just like roasted garlic. After you eat this, you might wish you added a bit more garlic.

a large serving spoon holding a piece of chicken and 3 cloves or garlic over a braiser

How to Make Chicken With 40 Cloves of Garlic Recipe

Start by preheating the oven to 375 F. I cleaned my chicken thighs and cut them in half so they had more surface area to soak up all that awesome flavor, but you can skip this step if you want. Heat the olive oil over medium-high in a nice big dutch oven or any other large oven-save pot you have at home. Sear the chicken on both sides. Don’t worry about cooking all the way through- they will cook fully in the oven!

Remove the chicken from the pot and add all that gold, I mean, garlic. Season the garlic with the cumin, thyme, dill, and some salt and pepper to taste. Deglaze the pot with your white wine and let everything cook and bubble until the wine reduces and the garlic browns, about 2 minutes.

Now you can stir in the chicken broth and add the chicken pieces back to the pot. Cover with a lid and bake for 20 minutes. Garnish with parsley, or even some dill if you have extra, and you’re ready to eat!

Can I Use This Recipe for a Whole Chicken?

I used boneless and skinless chicken thighs in this dish but any part of the chicken will work, whatever you prefer and yes you can use thighs with skin and bones as well, you’ll get a lot more flavor from the fat of the skin, so have at it. If you’re feeling brave enough, you could even use a whole chicken, YES! All you have to do is dry it with paper towels, then rub it with a couple tablespoons of butter.

Yes you will need to make sure the chicken is really dry, otherwise the butter won’t stick to it. Put the chicken in a large cast iron skillet, add the garlic, season the chicken with salt, pepper, thyme and whatever herbs you choose, add a couple more tbsp of butter to the skillet, then bake it at 375 F for about an hour. You will end up with the most delicious chicken ever, trust me!

What to Serve With Chicken With 40 Cloves of Garlic

I served this dish over rice, but it would also be amazing over pasta, mashed potatoes, or some nice creamy polenta. Slice up and toast some bread and use those gorgeous cloves of garlic as a spreadTrust me on this one!

Of course, you can serve it over some low-carb options such as cauliflower rice, mashed cauliflower, or zucchini noodles.

chicken and cloves of garlic served over basmati rice and garnished with parsley

What Kind of Wine Should I Use for Chicken With 40 Cloves of Garlic

When using wine for cooking, I always suggest using the driest varieties. For white wine this includes Chardonnay, Sauvignon Blanc, and Pinot Grigio. Don’t want to use wine? That’s okay! You can add and extra 1/2 cup chicken broth with 2 tsp of vinegar.

How to Store Chicken With 40 Cloves of Garlic

Keep this dish in an airtight container and store in the fridge for 3-4 days.

This chicken also freezes very well. The garlic cloves will break down even more and be just that much softer when thawed. Reheat in the oven at 425 F, covered, for about 10 minutes or until heated through.

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