Wednesday, May 29, 2024
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Chicken with 40 Cloves of Garlic

I’ve been meaning to try this dish from Ina Garten and finally I got over my laziness to peel a LOT of garlic cloves, (who likes peeling garlic anyway ;)) that I even went beyond 40.

I love the aroma of garlic when it’s frying, soooo mouth-watering delicious. I never thought that one day I would like garlic, I used to hate it as a child but even then I love its aroma when my mom is making fried garlic rice. I only learned to appreciate it in recent years, I noticed that I’m starting to like the food or things that I used to hate before…hmmm, does it mean that I’m getting wiser?! Sophisticated?! Normal?! 😉

Back to the recipe – I skipped the boiling of the garlic cloves, I just lightly smack each clove of garlic with the flat side of the knife and peel it;  I used beer instead of white wine ( I find that they have the same taste anyway when cooked) I didn’t have cognac so I used rum.  I used only half the amount of chicken and adjusted the quantity of ingredients for the sauce accordingly.


fry/saute the chicken pieces in batches, skin side first


saute the garlic cloves in the same pan, then discard the excess oil..


add the wine or beer, bring to a boil


..then put the chicken pieces back.  Cover and cook until chicken is tender;  thicken the sauce with flour


serve with hot rice…delish!

an Ina Garten recipe courtesy of FoodNetwork

Makes 4-5 servings

3 whole heads garlic, about 40 cloves
1 1/2-pound chicken pieces ( about 9-10 pieces thigh part)
Freshly ground black pepper
1 tablespoon unsalted butter
2 tablespoons good olive oil
2 tablespoons Cognac, (I used rum) divided
1 cup white wine ( or beer)
1 tablespoon fresh thyme leaves ( I used dried rosemary)
1 tablespoons all-purpose flour
1 tablespoons heavy cream

Here’s How:
Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot/pan or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side.

Turn with tongs or a spatula; you don’t want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches.

Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 1 tablespoon of the Cognac (or rum) and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.

Remove the chicken to a platter and cover with aluminum foil to keep warm. 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 remaining tablespoon of Cognac( or rum) and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland.

Pour the sauce and the garlic over the chicken and serve hot with rice!

Enjoy!! 🙂

Thanks and have a nice day!! 🙂 God Bless!!

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