We use a lot of garlic in my house and a couple of years ago we started growing it ourselves. It’s a cheap and easy option to grow and once harvested, if taken care of properly, it will last a long time. We harvested a bunch of garlic about a week and a half ago and decided to make 40 clove garlic chicken. There have been versions of this dish around for a while but I had never made it myself until a few months ago. I was watching an episode of The Chew on ABC and they made it on the show. It looked so good and I swear I could smell the garlic through the screen and ended up making it later that week. Since we had so much garlic available I made it again last week. i know that 40 cloves of garlic sounds like a lot, and it is, but it’s not overpowering like you may think. It’s actually very pleasant. When we made it we served it with mashed potatoes and the garlic sauce that gets poured over the chicken, we also poured onto our potatoes and it was delicious. Then the next day we made our favorite chicken, broccoli, rice casserole with the leftovers and we added some of that garlic sauce to it in place of the cream soup and it was so full of flavor and was a big hit.
One thing that tends to scare some people away from making this is peeling 40 cloves of garlic. There is an easy and fun way to peel a bunch of garlic at once and you can get your kids to help too. Watch this Youtube video to check it out
See? Easy Peasy and a bit fun. It really does work too. I’ve used this trick many times. I know you all are itching for the actual recipe now, so here you go!
- 4 TBSP Butter
- 4 TBSP Olive Oil
- 8 Chicken thighs (bone-in, skin-on)
- 40 cloves garlic-peeled (about 4 heads)*
- 1/2 bunch thyme(or 1 tsp dried thyme)
- 2 cups chicken stock (can use 1 cup white wine in place of 1 cup chicken stock)
- salt and pepper
Preheat oven to 400ºF.
Preheat a large, oven-safe, saute pan(cast iron works great) over medium-high heat and add the butter and olive oil. Season the chicken with salt and pepper. Add the chicken to the pan and sear skin side down until golden brown. Flip the chicken thighs and add the garlic cloves. Place in the oven for 15 minutes.
Remove from oven and remove chicken thighs to a platter. Return pan to the heat and mash half of the garlic cloves. Add the thyme and deglaze the pan with the white wine. Reduce the liquid by half and add the chicken stock to simmer for 5 minutes. Pour sauce over the chicken.
If you love it then please share 🙂 I would love to hear what you thought if you make it as well. Have you ever used this hack to peel garlic? Have any other good cooking hacks? I would love to hear in the comments below and please subscribe for future updates.