Garlic Chicken with Sauce

This garlic chicken dish bursts with rich, comforting flavors and brings a touch of French country cooking right to your kitchen. Using chicken thighs with a generous amount of garlic slow cooked until tender creates an irresistible meal that feels fancy but is surprisingly easy to prepare. If you love meals that fill your home with warm aromas and offer a juicy, succulent bite every time, this recipe will quickly become a favorite.

I first tried this recipe on a chilly evening when I needed comfort food fast and ended up making it for guests the next weekend. Everyone raved about the sauce and how tender the chicken was, especially with the soft garlic cloves spread on crusty bread.

Ingredients

• Chicken thighs with skin on: chosen for juicy texture and the ability to crisp up beautifully look for fresh and plump pieces
• 40 cloves garlic: the star ingredient bringing sweet aromatic flavor once cooked gently use good quality fresh garlic for best taste
• Butter: enriches the sauce and helps brown the chicken unsalted butter gives better control over seasoning
• Olive oil: adds a subtle fruitiness and helps prevent butter from burning during searing
• Fresh thyme and bay leaf: provide authentic herbaceous notes typical of French country dishes
• Chicken stock: builds the sauce base with depth homemade or low sodium store bought is best
• White wine: adds acidity and complexity to the sauce helping balance richness choose a dry wine you enjoy sipping
• Cornstarch: thickens the sauce to a luscious consistency without heaviness
• Salt and freshly ground black pepper: crucial for seasoning through every step to enhance all flavors

Instructions

Sear the Chicken:

Sprinkle salt and pepper evenly on both sides of the chicken thighs. Heat a cast iron pan over medium high heat add butter and olive oil until shimmering. Place chicken skin side down in the pan and cook without moving for about 8 minutes until the skin turns a deep golden brown. This step locks in juices and creates the flavorful crust. Flip the chicken and brown the other side for 3 to 4 minutes.

Prepare the Garlic:

While the chicken is browning bring 2 cups of water to a boil in a small pot. Separate the garlic cloves add them to boiling water and boil for exactly 1 minute. Drain and peel the cloves. Parboiling garlic gently mellows its bite and makes peeling much easier while ensuring that it will cook tender in the pan later.

Add Garlic and Herbs to Pan:

Nestle the peeled garlic cloves evenly around the browned chicken in the pan. Toss in fresh thyme sprigs and a bay leaf. Cover the pan with a lid reduce heat to medium low and let everything cook gently for 15 to 20 minutes. This slow simmer allows the garlic to soften until buttery and the chicken to cook through maintaining moisture.

Make the Sauce:

Remove the chicken to a plate and cover to keep warm. Pour white wine into the hot pan and cook over medium heat until reduced by half scraping up any browned bits for extra flavor. In a small bowl whisk cornstarch into chicken stock until smooth. Add the mixture to the pan stirring until the sauce thickens slightly. Stir in the remaining 2 tablespoons of butter for a glossy finish. Taste and adjust salt and pepper to suit.

Serve:

Arrange the chicken on a serving platter spoon the thickened garlic sauce over the top and scatter the soft cooked garlic cloves generously. Serve with French green beans a crisp salad and crusty bread to mop up the luscious sauce. The garlic spread on bread is a personal favorite that really elevates the meal.

I always look forward to the garlic cloves softened into buttery jewels. The first time I tried spreading them on toasted baguette it instantly became the highlight for my family gathering.

Storage tips

Store leftover garlic chicken in an airtight container in the refrigerator for up to three days. Reheat gently in a low oven or covered on the stove to keep the meat tender and prevent the sauce from separating. For longer storage freeze portions in freezer safe containers and thaw overnight in the fridge before warming.

Ingredient substitutions

If you prefer white meat chicken breasts can be used but watch cooking time closely to avoid drying out. Vegetable stock works as a substitute for chicken stock if you want a lighter sauce. Unsalted butter can be swapped with ghee or olive oil for dairy free options though the sauce will be different in texture.

Serving suggestions

Serve this chicken over creamy mashed potatoes or buttery polenta for a cozy meal. Crisp roasted or steamed green beans add a fresh contrast to the richness and a simple green leafy salad with vinaigrette balances the garlic and butter flavors beautifully.

Finish by spooning the glossy sauce and soft garlic over the chicken and serve with crusty bread to soak up every last bit.

Common Questions About Recipes

→ Why use 40 cloves of garlic?

Using 40 cloves provides a mellow, sweet garlic flavor that infuses the chicken and sauce without being overpowering.

→ Can I substitute chicken thighs with breasts?

Chicken breasts can be used but may cook faster and require careful monitoring to avoid drying out.

→ How is the sauce thickened?

The sauce is thickened by whisking cornstarch into chicken stock and simmering until it reaches the desired consistency.

→ Is it necessary to boil the garlic first?

Boiling softens the garlic cloves, mellowing their sharpness and ensuring a tender texture when cooked with the chicken.

→ What herbs complement the dish best?

Fresh thyme and bay leaf add fragrant, earthy notes that enhance the garlic and chicken flavor.

→ What sides pair well with this dish?

French green beans, crusty bread, or a fresh salad complement the dish by balancing the rich garlic and sauce.