40 Clove Garlic Chicken

Recipe adapted from: https://www.tastemade.com/videos/40-garlic-clove-chicken


  • 8 bone-in, skin-on chicken thighs
  • 40 garlic cloves, skin removed
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp + 1 tbsp unsalted butter, divided
  • 1 1/2 cups good white wine
  • 2 tbsp brown sugar
  • 1 tbsp honey
  • 3 sprigs fresh thyme
  • 1 tbsp all purpose flour
  • 3 tbsp heavy cream
  • 2 tsp freshly grated lemon zest (or 2 tbsp lemon juice)


  1. Preheat oven to 200˚C (400°F)
  2. Season raw chicken thighs with salt and pepper on both sides.
  3. Melt 2 tablespoons butter in a large cast-iron skillet over medium-high heat. Add chicken thighs, skin-side down, and sear both sides until golden, about 3 minutes per side. Remove chicken from pan and set aside.
  4. Melt remaining tablespoon of butter in the skillet. Add garlic cloves and stir frequently until golden brown.
  5. Add the wine to the pan and scrape up any chicken bits with a wooden spoon or spatula. Stir in the brown sugar, honey and fresh thyme until combined, then add the seared chicken back to the pan.
  6. Place the skillet into the preheated oven and roast until completely cooked through (~ 20-30 minutes).
  7. Remove the chicken from the pan and add the flour, cream and lemon zest to the drippings. Allow the sauce to come to a boil and remove from heat. Stir in more white wine to the sauce if it appears too thick.
  8. Serve chicken over garlic mashed potatoes smothered in a spoonful of pan sauce, and garnish with fresh parsley and lemon wedges.


  • If you don’t have a cast-iron skillet or a stovetop pan that can go into the oven, just use a regular pan and transfer everything into a baking tray when ready. Once done, remove the chicken and garlic from the baking tray and put the drippings back into a skillet and finish the sauce with the cream, flour…etc.
  • Delicious served over rice or mashed potatoes.

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