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If you have a soft spot for dishes that combine rustic charm with bold, comforting flavors, then you are absolutely going to fall head over heels for this 30 Cloves Garlic Chicken Recipe. Imagine tender, juicy chicken thighs with irresistibly crispy skin, swimming in a fragrant, silky sauce infused with whole garlic cloves slowly mellowed to creamy perfection. This dish delivers an unforgettable garlic punch without being overpowering, making it an ideal centerpiece for family dinners or special occasions. It’s a beautiful marriage of simple ingredients that come together effortlessly, proving that sometimes, less truly is more.
Ingredients You’ll Need
Gathering these straightforward yet essential ingredients is the first step toward creating magic on your plate. Each one plays a vital role, from the savory seasoning of the chicken to the aromatic herbs that elevate the entire dish’s flavor profile.
- 6 chicken thighs (skin on): Perfectly fatty and tender, the skin crisps up beautifully for that coveted texture contrast.
- 1 ½ teaspoons kosher salt: Enhances flavor and helps the chicken skin achieve that ideal crispiness.
- 30 whole garlic cloves (peeled): The star of the show—these mellow to a sweet, buttery softness during cooking.
- 1 cup low-sodium chicken broth: Adds depth and moisture without overpowering the delicate aromas.
- ½ cup light dry white wine: The dry white wine brightens the sauce with subtle tang and complexity (I love using Kim Crawford Illuminate Sauvignon Blanc for a clean finish).
- 5 sprigs fresh thyme: Infuses herby notes that complement the garlic and chicken beautifully.
- 2 dried bay leaves: Provide an earthy background tone to the sauce.
- 1 teaspoon Dijon mustard (optional): Adds a little zing and helps thicken the sauce as it reduces.
How to Make 30 Cloves Garlic Chicken Recipe
Step 1: Season the Chicken
Start by seasoning the chicken thighs generously with kosher salt. Letting the chicken rest at room temperature for at least 30 minutes is key here—it not only allows for even cooking but also helps the skin dry out for ultimate crispiness during roasting. If you’re not in a hurry, salting and refrigerating uncovered overnight will take that crisp factor to the next level.
Step 2: Brown the Chicken
Heat a large 12-inch oven-safe skillet over medium and add a light spray of cooking oil. Place the chicken thighs skin-side down, and cook them until the skin turns deliciously brown and crisp; this usually takes about 5 to 7 minutes. Don’t be shy about moving the pieces around gently to achieve even browning. Flip the chicken once and then turn off the heat — you’ll finish cooking it in the oven.
Step 3: Add the Garlic and Liquids
Now it’s time for the garlic to shine. Nestle the peeled cloves in the empty spaces around the chicken in the pan. Pour in the chicken broth just until it reaches just below the skin level—this ensures the skin doesn’t get soggy during baking. Next, add the white wine, thyme sprigs, and bay leaves all into one section of the pan to infuse the cooking liquid with wonderful aromas.
Step 4: Bake and Crisp
Slide the skillet into your preheated oven at 375°F and bake for 35 minutes, allowing the flavors to meld and the chicken to cook gently. Then raise the oven temperature to 400°F for an additional 10 to 15 minutes. This final burst of heat helps deepen the flavor and ensure the skin is beautifully crisp.
Step 5: Rest and Reduce
Once out of the oven, let the chicken rest in the garlicky broth for at least 10 minutes—this resting time locks in the juices and allows the garlic to soften irresistibly. Then, remove the chicken and set it aside. Return the skillet to the stovetop over medium-high heat, stir in the optional Dijon mustard, and bring the sauce to a boil. Let it simmer for 2 to 3 minutes until it slightly reduces and thickens, perfect for coating the chicken when you return it to the sauce for serving.
How to Serve 30 Cloves Garlic Chicken Recipe
Garnishes
For a simple yet elegant touch, scatter some freshly chopped parsley or thyme over the dish just before serving. This adds a vibrant green note that visually brightens the plate and introduces a fresh herbal aroma to complement the rich garlic flavors.
Side Dishes
This chicken pairs wonderfully with buttery mashed potatoes, which soak up the luscious garlic sauce like a dream. Alternatively, creamy polenta or a side of roasted seasonal vegetables brings color, texture, and balance to your meal. Even a crisp green salad seasoned lightly with lemon juice can cut through the richness beautifully.
Creative Ways to Present
If you want to impress guests, consider serving the chicken straight from the cast iron skillet at the table. The rustic presentation invites conversation and warmth. For something more festive, place the chicken on a wooden board surrounded by garlic cloves and sprigs of fresh herbs for a charming centerpiece. Either way, the golden, garlicky chicken will be the star of any gathering.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover chicken and sauce to an airtight container and refrigerate. The 30 Cloves Garlic Chicken Recipe keeps well for 3 to 4 days, making it a perfect candidate for meal prep or a delicious second-day treat.
Freezing
If you want to store the dish for longer, you can freeze the chicken with the garlic sauce in a freezer-safe container for up to 2 months. Label it with the date and remember to thaw it overnight in the refrigerator before reheating.
Reheating
To reheat, warm the chicken and sauce gently in a skillet over low to medium heat until heated through to preserve the texture of the chicken skin and the delicate garlic flavor. Avoid microwaving if possible, as it can make the skin soggy and the garlic lose its lovely creaminess.
FAQs
Can I use chicken breasts instead of thighs?
While you can, chicken thighs are preferred for this recipe because their higher fat content keeps the meat juicy and complements the garlic sauce perfectly. Breasts may dry out during the long cooking process.
Do I have to peel all 30 garlic cloves?
Yes! Peeling the cloves ensures they cook evenly and soften properly, turning sweet and buttery instead of bitter or tough. It’s worth the extra effort for the flavor payoff.
What if I don’t have white wine?
You can substitute with extra chicken broth and a splash of white wine vinegar or lemon juice for acidity. This will still brighten the sauce nicely.
Is the Dijon mustard necessary?
No, it’s optional but highly recommended. It adds a subtle tang and helps thicken the sauce, giving it an extra layer of complexity.
How do I get the chicken skin really crispy?
The key is salting the chicken and allowing it to come to room temperature before cooking. Also, don’t overcrowd the pan so the skin crisps up nicely during searing and baking.
Final Thoughts
There’s nothing quite like the comforting aroma and rich flavors of the 30 Cloves Garlic Chicken Recipe filling your kitchen and dining table. It’s a dish that celebrates garlic in the most delicious, approachable way while showcasing how simple ingredients can create something magnificent. Trust me, once you try it, it’ll find a permanent place in your recipe rotation for cozy dinners and impressing loved ones alike. Give it a go—you won’t regret it!
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30 Cloves Garlic Chicken Recipe
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Halal
Description
This classic 30 Cloves Garlic Chicken recipe features tender, crispy-skinned chicken thighs cooked with a luscious garlic-infused sauce. The chicken is first pan-seared then oven-baked with whole garlic cloves, white wine, chicken broth, fresh thyme, and bay leaves to create a rich, aromatic dish perfect for a comforting family dinner. The garlic softens as it roasts, adding mellow sweetness and depth to the savory sauce.
Ingredients
Chicken and Seasoning
- 6 chicken thighs (skin on)
- 1 ½ teaspoons kosher salt
Garlic and Aromatics
- 30 whole garlic cloves (peeled)
- 5 sprigs fresh thyme
- 2 dried bay leaves
Liquids and Sauce
- 1 cup low-sodium chicken broth
- ½ cup light dry white wine (such as Kim Crawford Illuminate Sauvignon Blanc)
- 1 teaspoon Dijon mustard (optional)
Instructions
- Prepare the chicken: Preheat your oven to 375°F. Season the chicken thighs evenly with kosher salt and let them rest at room temperature for at least 30 minutes. This step helps achieve a crispier skin; for even crispier skin, salt and leave uncovered in the fridge overnight.
- Sear the chicken: Heat a large 12-inch oven-safe skillet (cast iron or enamel preferred) over medium heat and spray with cooking spray. Place the chicken thighs skin side down and cook until the skin turns crisp and golden brown, about 5 to 7 minutes. Flip the chicken pieces and turn off the heat.
- Add garlic and liquids: Scatter the peeled garlic cloves evenly in the empty spaces of the pan. Pour in the chicken broth carefully so it comes up just below the chicken skin to keep it crispy. Add the white wine. Place the thyme sprigs and bay leaves together in one section of the pan.
- Bake the chicken: Transfer the skillet to the preheated oven. Bake for 35 minutes at 375°F. Then increase the oven temperature to 400°F and continue baking for an additional 10 to 15 minutes until the chicken is cooked through and the skin is extra crispy.
- Rest the chicken: Remove the skillet from the oven and allow the chicken to rest in the cooking broth for at least 10 minutes to let the flavors meld and juices redistribute.
- Reduce the sauce: Transfer the skillet back to the stovetop over medium-high heat. Remove the chicken temporarily, add Dijon mustard if using, and bring the pan juices to a boil. Simmer and reduce the sauce for 2 to 3 minutes until it thickens slightly.
- Serve: Return the chicken pieces to the pan to coat with the sauce and serve immediately, spooning roasted garlic cloves and sauce over the chicken.
Notes
- Salting the chicken overnight uncovered in the fridge enhances skin crispiness significantly.
- If using a smaller skillet, adjust chicken broth quantity so liquid stays just below the skin.
- White wine adds brightness; substitute with dry vermouth or more chicken broth if desired.
- Dijon mustard is optional but adds a nice tangy depth to the sauce.
- Use peeled fresh garlic cloves for best results; you can blanch cloves briefly to make peeling easier.
