This delicious recipe for chicken with 40 cloves of garlic is adapted from Ina Garten’s Barefoot in Paris cookbook. The sauce is just bursting with flavor from the garlic, and white wine. Our recipe uses boneless chicken thighs, which are always tender and easy to cook, but use whole chickens if you have them on hand. The ingredients are also adapted to non-dairy for kosher purposes, feel free to use heavy cream if you prefer. You will love this classic chicken recipe, made easy!
Chicken Thighs with Forty Cloves of Garlic
- 3 whole heads garlic, about 40 cloves
- 14 boneless chicken thighs, trimmed or 2 (3 1/2-pound) chickens, cut into eighths
- fine sea salt ground black pepper
- 1 tablespoon unsalted margarine
- 2 olive oil
- 3 tablespoons whisky
- 1 1/2 cups dry white wine
- 1 tablespoon fresh thyme leaves
- 2 tablespoons all-purpose flour
- 2 tablespoons non-dairy creamer or soy milk
To peel the garlic, separate the cloves and drop them into a pot of boiling water for 1 minute. Drain the garlic and peel. Set aside.
Pat the chicken thighs dry, and season liberally with salt and pepper. In a large heavy pan or dutch oven, heat the margarine and olive oil over medium high heat. Add the chicken, in 3 batches (or more depending on pan), and saute on each side for 3-5 minutes, till browned.
When the last batch of chicken thighs is browning, add the garlic cloves around the chicken. When chicken is browned, remove from the pan and add the whisky and white wine to the garlic cloves. Make sure to scrape up any bits that are stuck to the pan so they incorporate into the sauce. Bring the sauce to a boil and allow to boil at medium-high for 2 minutes, to allow the alcohol to evaporate.
Add the chicken back to the pan, adjust the heat to low, sprinkle with thyme and cover. Simmer for 30 minutes.
Remove the chicken to a platter and cover with aluminum foil. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the non-dairy creamer, and boil for 3 minutes. Add salt and pepper, to taste. Pour the sauce and the garlic over the chicken and serve.