This delicious Chicken with 40 Cloves of Garlic by Barefoot Contessa is a simple yet flavorful dish that’s perfect for any meal. With tender chicken, creamy garlic sauce, and a touch of Cognac, it’s an easy way to impress. Use everyday ingredients for a comforting, hot meal your family will love!
Ingredients Needed
- 3 whole heads of garlic (about 40 cloves)
- 1.5 kg chickens, cut into eighths
- Kosher salt
- Freshly ground black pepper
- 15g unsalted butter
- 30ml good olive oil
- 45ml Cognac (divided)
- 375ml dry white wine
- 1 tablespoon fresh thyme leaves
- 2 tablespoons plain flour
- 30ml double cream
How To Make Chicken With 40 Cloves Of Garlic
- Prep the Garlic: Separate the cloves of garlic, then drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel each clove. Set aside.
- Prepare the Chicken: Pat the chicken dry with kitchen paper and season generously with kosher salt and freshly ground black pepper on both sides.
- Sauté the Chicken: In a large pot or Dutch oven, heat the butter and olive oil over medium-high heat. Brown the chicken in batches, skin side down first, for about 3 to 5 minutes on each side until nicely browned. If the fat starts burning, reduce the heat to medium. After each batch, transfer the chicken to a plate and continue until all pieces are browned.
- Sauté the Garlic: Once the chicken is browned and removed from the pot, add the garlic. Lower the heat and sauté for 5 to 10 minutes, turning often, until golden and evenly browned.
- Deglaze the Pan: Add 2 tablespoons of Cognac and the wine to the pot, return to a boil, and scrape up any brown bits from the bottom of the pan.
- Simmer the Chicken: Add the browned chicken back into the pot along with its juices. Sprinkle with fresh thyme leaves. Cover and simmer on low heat for about 30 minutes, until the chicken is fully cooked.
- Make the Sauce: Once the chicken is done, transfer it to a platter and cover with foil to keep warm. In a small bowl, whisk together 120ml of the sauce and the flour, then whisk it back into the sauce in the pot. Increase the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes to thicken the sauce.
- Final Seasoning: Taste the sauce and adjust with salt and pepper if necessary.
- Serve: Pour the sauce and garlic over the chicken and serve hot. Enjoy!
Recipe Tips
- Sauté chicken in batches: This ensures the chicken gets crispy and evenly browned, preventing overcrowding in the pan.
- Use fresh thyme: Fresh thyme enhances the flavour of the sauce, making it more aromatic and rich.
- Peel garlic quickly: After boiling, the garlic will be much easier to peel, saving you time and effort.
- Simmer on low heat: Simmering the chicken on low heat helps it cook through evenly and keeps it juicy.
- Thicken sauce properly: Mix the flour with some sauce before adding it back to the pot to avoid lumps in the gravy.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover chicken with 40 cloves of garlic in an airtight container for up to 3 days.
- Freeze: Store leftover chicken with 40 cloves of garlic in a freezer-safe container for up to 3 months. To thaw, place it in the fridge overnight before reheating.
- Reheating: Reheat leftover chicken with 40 cloves of garlic in a pan over medium heat for about 10-15 minutes until heated through. Stir occasionally to prevent burning.
Nutrition Facts
Serving Size: 1 serving (approximately 1/6 of the recipe)
- Calories: 280
- Total Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 70mg
- Sodium: 600mg
- Potassium: 400mg
- Total Carbohydrate: 10g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 24g
Try More Recipes:
Barefoot Contessa Chicken With 40 Cloves Of Garlic
Description
This delicious Chicken with 40 Cloves of Garlic by Barefoot Contessa is a simple yet flavorful dish that’s perfect for any meal. With tender chicken, creamy garlic sauce, and a touch of Cognac, it’s an easy way to impress. Use everyday ingredients for a comforting, hot meal your family will love!
Ingredients
Instructions
- Prep the Garlic: Separate the cloves of garlic, then drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel each clove. Set aside.
- Prepare the Chicken: Pat the chicken dry with kitchen paper and season generously with kosher salt and freshly ground black pepper on both sides.
- Sauté the Chicken: In a large pot or Dutch oven, heat the butter and olive oil over medium-high heat. Brown the chicken in batches, skin side down first, for about 3 to 5 minutes on each side until nicely browned. If the fat starts burning, reduce the heat to medium. After each batch, transfer the chicken to a plate and continue until all pieces are browned.
- Sauté the Garlic: Once the chicken is browned and removed from the pot, add the garlic. Lower the heat and sauté for 5 to 10 minutes, turning often, until golden and evenly browned.
- Deglaze the Pan: Add 2 tablespoons of Cognac and the wine to the pot, return to a boil, and scrape up any brown bits from the bottom of the pan.
- Simmer the Chicken: Add the browned chicken back into the pot along with its juices. Sprinkle with fresh thyme leaves. Cover and simmer on low heat for about 30 minutes, until the chicken is fully cooked.
- Make the Sauce: Once the chicken is done, transfer it to a platter and cover with foil to keep warm. In a small bowl, whisk together 120ml of the sauce and the flour, then whisk it back into the sauce in the pot. Increase the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes to thicken the sauce.
- Final Seasoning: Taste the sauce and adjust with salt and pepper if necessary.
- Serve: Pour the sauce and garlic over the chicken and serve hot. Enjoy!
Notes
- Sauté chicken in batches: This ensures the chicken gets crispy and evenly browned, preventing overcrowding in the pan.
- Use fresh thyme: Fresh thyme enhances the flavour of the sauce, making it more aromatic and rich.
- Peel garlic quickly: After boiling, the garlic will be much easier to peel, saving you time and effort.
- Simmer on low heat: Simmering the chicken on low heat helps it cook through evenly and keeps it juicy.
- Thicken sauce properly: Mix the flour with some sauce before adding it back to the pot to avoid lumps in the gravy.
Barefoot Contessa Chicken With 40 Cloves Of Garlic