Description
Classic French julia child chicken with 40 cloves of garlic emerges as a sumptuous culinary masterpiece from Provence. Succulent roasted chicken nestles with mellowed garlic, promising rich flavors you’ll savor with each memorable bite.
Ingredients
Scale
- 6 to 8 bone-in, skin-on chicken thighs
- 3 heads (about 40 cloves) garlic
- 4 tbsps (0.5 stick or 57 g) butter, divided
- 0.5 cup (120 ml) dry white wine (such as Sauvignon Blanc or Chardonnay)
- 2 cups (480 ml) low-sodium chicken broth
- 1 tbsp (15 ml) vegetable oil
- 6 sprigs fresh thyme (or 0.5 tsp dried thyme)
- 1 bay leaf
- 3.5 tsp cornstarch
- Salt and black pepper, to taste
- Crusty French baguette (for spreading roasted garlic)
- Steamed French green beans or mashed potatoes (optional)
Instructions
- Garlic Preparation: Submerge unpeeled garlic cloves in boiling water for 60 seconds, drain, cool, and gently remove papery skins.
- Chicken Seasoning: Thoroughly dry chicken pieces with paper towels, then generously season with salt and pepper.
- Searing Technique: Heat skillet with butter and oil over medium temperature. Place chicken skin-side down, creating a golden-brown crust for 5 minutes, then flip and sear alternate side for 3 minutes.
- Aromatic Assembly: Distribute roasted garlic cloves around chicken, nestle thyme sprigs and bay leaf into the skillet. Reduce heat to medium-low and cover, creating a steamy cooking environment.
- Cooking Process: Simmer chicken for 15-20 minutes, ensuring internal temperature reaches 165°F (74°C) with clear meat juices. Transfer chicken and garlic to a warm platter, discarding bay leaf and thyme stems.
- Sauce Creation: Deglaze pan with white wine on medium-high heat, reducing liquid by half. Whisk cornstarch into chicken broth, pour into skillet, stirring to create a smooth sauce.
- Finishing Touches: Remove from heat, incorporate remaining butter until sauce becomes glossy. Adjust seasoning to taste. Artfully arrange chicken and caramelized garlic on serving dish, cascading sauce over the protein.
- Serving Suggestion: Garnish with fresh thyme leaves and accompany with crusty baguette and French green beans or creamy mashed potatoes for an elegant meal.
Notes
- Garlic Blanching Hack: Boiling water for 60 seconds softens garlic skins, making peeling effortless and quick.
- Chicken Drying Technique: Thoroughly pat chicken with paper towels to ensure crispy, golden-brown exterior during searing.
- Perfect Sear Strategy: Medium heat with butter-oil blend creates beautiful caramelization without burning chicken skin.
- Sauce Smoothing Secret: Whisk cornstarch into broth separately to prevent lumps and achieve silky, restaurant-quality sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 130 mg