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30 Cloves Garlic Chicken Recipe

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  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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Find it online: https://speedilyrecipes.com/30-cloves-garlic-chicken-recipe/