1-Pot Stovetop 40 Clove Garlic Chicken!
Do you like chicken?
So, crazy right?
Elise Bauer
Here’s the thing.
There’s something about the browning and stewing of the garlic that completely mellows it out.
I’ve always had a hard time physically tolerating garlic, and especially raw garlic.
Elise Bauer
But when this many cloves are cooked in this manner, it’s not a problem.
Something similar happens when youroast garlic.
Nothing coming through the pores.
Elise Bauer
No having to avoid people who haven’t eaten what you’ve eaten.
The recipe is straightforward.
It is all done on the stovetop and in one pan for easy cleanup.
Elise Bauer
The thing that can be daunting is peeling all the garlic!
Truthfully, you don’t have to peel the garlic if you don’t want to.
Lightly smash all of them, then peel them.
Elise Bauer
This recipe has been updated.
Can use tarragon in place of some or all of the thyme.
Sprinkle them lightly with salt.
Elise Bauer
Let sit at room temp while you peel the garlic.
Working in batches, brown the chicken pieces on all sides, about 2 to 3 minutes per side.
Remove from pan when browned.
Elise Bauer
Add the garlic and saute until golden brown, about 4 minutes.
Add the wine and the sprigs of thyme.
Bring to a boil.
Add the chicken pieces, skin-side-up.
Reduce the heat to medium low.
Cover the pan and simmer until the chicken is cooked through, about 20-25 minutes.
Chicken is done when a meat thermometer inserted into thickest part reads 160-165F.
Season to taste with salt and pepper.
Transfer chicken pieces to a platter; spoon garlic sauce over the chicken.
As it is, it works great over rice, egg noodles, or mashed potatoes.
(Skip starches for low carb option.)
