For decades cooks have been making Chicken with Forty Cloves of Garlic like this: separate a couple of heads of garlic into cloves, stuff them into a chicken’s cavity, and then roast for an hour or so. Enclosed in the chicken pouch and its own papery casing, the garlic essentially stews during roasting and you end up with flavorful roast chicken and sweet tender garlic.
Enter boneless, skinless chicken thighs and peeled garlic and the new Chicken with Forty Cloves of Garlic goes like this: brown chicken thighs, sauté garlic, add wine, broth, and potatoes, and simmer. The results are similar: flavorful chicken and sweet tender garlic. But there are potatoes and stewy juices… and leftovers!
Most of us would only attempt the original Chicken with Forty Cloves of Garlic on the weekend. This new version is just as comforting and completely doable on a weeknight.
Weeknight, weekend, doesn’t matter. This is my new Chicken with Forty Cloves of Garlic!
- 3 pounds (about 8 medium) boneless, skinless chicken thighs, patted dry
- 1 tablespoon olive oil
- Salt and ground black pepper
- 40 peeled garlic cloves, left whole
- ¼ cup all-purpose flour
- 1 cup dry white wine
- 2 cups chicken broth
- 6 new red potatoes, rinsed and halved
- 6 fresh thyme sprigs
- ¼ cup chopped fresh parsley
- Heat a large (11- to 12-inch) deep sauté pan over medium-high heat. Toss chicken thighs with oil and a sprinkling of salt and pepper in a medium bowl. Add chicken, skin side down, to hot skillet. Cook until well browned, about 7 minutes. Turn and cook until they lose their raw color on second side, a minute or two longer. Return to bowl; set aside.
- Add garlic to skillet and sauté until golden brown, about 2 minutes. Whisk in flour, followed by wine and then broth Return chicken to skillet, along with potatoes and thyme. Bring to a boil; reduce heat to medium-low and simmer, partially covered, until chicken is cooked and potatoes are tender, 25 to 30 minutes. Stir in parsley and serve.