Wednesday, November 13, 2013

40 Cloves of Garlic Chicken!

Yes!  40 cloves of garlic!  Garlic is one of the most valuable foods on this planet!  Garlic is well known for being great for your heart, and for boosting your immune system, or even for being a natural antibiotic.  I've shared with you before my solution to my daughters chronic ear infections, using homemade garlic oil ear drops.  

This summer, I also revealed to you that I've been recently diagnosed with a genetic mutation called Factor V Leiden, which basically makes you more prone to developing blood clots.  I'm now on daily meds to help my blood to thin, but did you know that garlic is also a natural blood thinner?  It contains the component Methyl Allyl Trisulfide, which dilates blood vessel walls, and thins the blood by inhibiting platelet aggression, which in turn, reduces the risk of blood clots and aids in the prevention of heart attacks and strokes!

So in addition to being a richly delicious and comforting; this classic French inspired dish, could truly cure what ails you!  The most intensive part of this dish is peeling the garlic!   Make it easier by separating the garlic cloves from the head, and pressing down on them with the flat edge of a large chef's knife!

40 Cloves of Garlic Chicken

1 Tablespoon canola oil
8 Chicken thighs, skin on
40 cloves of garlic (about 4 heads)
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1/2 teaspoon black pepper
1/4 teaspoon salt (or to taste)
1 Tablespoon flour
1 cup chicken broth
approx. 2 Tablespoons fresh minced parley to garnish

In a large skillet, heat oil over medium-high heat; brown the chicken all over (not completely cook), transfer to a plate.
Drain excess fat from pan (keep stuck on skin, it'll add flavour!), keep the temperature at medium, and add garlic, thyme, rosemary, sage, salt & pepper.  cook for about 5 minutes, or until garlic is golden.  Sprinkle flour over top of garlic and herbs, and cook, stirring, for about another minute.
Add chicken broth, and bring to a boil, scraping up the brown bits from the bottom of the pan.
Reduce heat, and simmer for about 5 minutes.
Return Chicken (and any juices) to the pan, cover and simmer, until the juices run clear when chicken is pierced, and the garlic is softened, about 25-30 minutes.
Garnish with fresh parsley, and serve with smashed or boiled potatoes, and the garlic would be so yum smushed onto a fresh french baguette!



  1. So, I've seen 40 clove chicken before with drumsticks instead of thighs. Would it work to use this recipe, just swapping out the drumsticks with the thighs? I've heard part of the magic is in the bone, so I don't know whether it'd make a difference.

  2. Hi Christina! I don't think it would make a diffence at all! There's less meat on a drumstick, so you could probably reduce the time slightly. And yes, I would agree, so much flavour comes from cooking the chicken bone-in. Hope you enjoy the recipe <3