40 Clove Garlic Chicken

This recipe is a classic, and for good reason. There are probably hundreds of variations, if not thousands; this one is mine. Bon appetit!

  • 2 to 2 1/2 lbs chicken pieces (skin-on and bone-in — I prefer thighs)
  • 3 bulbs garlic, peeled (yields at least 40 cloves)
  • 1/4 cup half and half (cream or milk will work too)
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 tsp herbs de Provence
  • Salt and black pepper to taste

Pat chicken dry on both sides with paper towels. Heat oil in large skillet over medium-high heat; sear chicken skin-side down, then flip. Distributed peeled garlic and herbs de Provence evenly over and between chicken; continue heating chicken until no pink is visible. Cover and place in 350 degree oven for 90 minutes. Remove chicken and tent with foil. Add butter to skillet over medium heat; when melted, whisk in flour, then half and half, stirring until smooth (the garlic will break up as you do this, don’t be alarmed). Add additional seasonings if needed. Place chicken back in pan and keep warm until ready to serve.


It’s practically criminal not to serve this with potatoes or bread (or both) to soak up that amazing gravy!


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