Let’s talk about garlic. Not one clove. Not even a generous handful. I’m talking about 40 cloves of the stuff to make this 40 clove garlic chicken. Sounds like a vampire's worst nightmare—but trust me, this dish is anything but scary. It’s bold, aromatic, buttery, and downright addictive.
What is 40 clove garlic chicken?
This French bistro-style recipe has been making rounds for generations, and with good reason. It’s easy, rustic, and bursting with comforting, deep flavors. But I’ve put my own spin on it—simplifying the method without compromising the punch. Because if there’s one thing I believe in, it’s big flavor without faff.
So, if you’ve got a few heads of garlic, a chicken, and a little patience, you're about to make magic in a pot. This dish is amazing served simply with crusty French bread, mashed potatoes, rice, pasta or even Italian gnocchi to soak up all that incredible sauce.
What Makes 40 Clove Garlic Chicken So Special?
Here’s the thing: when you cook garlic low and slow, it mellows, becomes sweet, and practically melts in your mouth. No sharp bite, no overkill—just silky cloves that spoon like butter. And when they’re swimming in a savory sauce with golden chicken and fragrant herbs? Game over.
The real charm lies in the simplicity. A handful of ingredients, one pot, and a dish that tastes like you’ve been slaving over it all day. Although you can simply serve the sauce as many do, just as it comes, I like to blend it.
It's a little trick inspired by a restaurant called The Stinking Rose that I used to frequent in San Francisco. It's an Italian restaurant but they sure did perfect this French classic.
Ingredients
40 clove garlic chicken is a simple dish and there aren't a lot of ingredients. It's all about that garlic that blends so well with the other ingredients.
- chicken
- flour
- olive oil
- onion
- carrot
- rosemary
- thyme
- garlic
- butter, optional
- chicken stock
- dry white wine
- double cream
- Salt and pepper to taste
See recipe card for quantities.
Step by step instructions
Check out the following step by step photos and see just how incredibly easy it is to make this classic one pot dish.
- Step 1: Cut your chicken into about 8 pieces and then dust each piece with the flour. Be sure to shake off any excess flour.
- Step 2: Heat the olive oil in a pan over a medium-high heat. When the oil begins to shimmer, add the chicken. You might need to do this in batches. Don’t overcrowd your pan.
- Step 3: Fry the chicken on both sides for about 5 minutes total. Then transfer the lightly browned chicken to a plate and set aside.
- Step 4: Using the same oil, add the onions and carrots to the pan and fry for 5 minutes total soften.
- Step 3: Add the garlic, rosemary, bay leaf and thyme and give it all a good stir for a couple of minutes.
- Step 4: Pour in the white and chicken broth and bring to a simmer.
- Step 3: Return the chicken to the pan with the skin facing upwards.
- Step 4: Preheat your oven to 400°F/200°C and roast it all for between 45 and 60 minutes or until the chicken is golden brown and cooked through.
- Step 3: Remove the pan from the oven and transfer the chicken to a plate.
- Step 4: Pour the liquid from the pan into a blender. This step is optional but I like to do it.
- Step 3: Blend until the sauce is smooth.
- Step 4: Pour the sauce back into the pan over a medium-high heat and stir in cream to taste. You don’t have to add all the cream in the recipe.
- Step 3: Return the chicken to the pan and garnish with more herbs if you like. Season with salt and pepper to taste.
- Step 4: Now all you need to do is take this masterpiece meal to the table and enjoy!
Variations
Although you will find many different ways to make 40 clove garlic chicken, they really are quite similar. Following are other ways I have seen this dish served.
- Cook a whole chicken - This isn’t exactly fancy food but it always tastes pretty spectacular. Often a whole chicken is roasted in the sauce rather than cutting it up and frying first. It will take about an hour to roast a whole chicken using this recipe.
- Don’t blend the sauce - Blending the sauce is more restaurant style. In home kitchens the sauce is often left as it is. The garlic and other vegetables become so soft while cooking, you really don’t need to blend them.
- Leave out the cream - Cream isn’t always added to 40 clove garlic chicken. It’s quite a rich dish even without the addition of cream.
Equipment
A heavy based pot or pan: 40 clove garlic chicken is one pot cooking at its very best. Get yourself a good quality, heavy bottomed pan or pot.
A blender: If you want to blend the sauce, you will need a good countertop or stick blender.
Storage
You can store any leftover, covered in the fridge for 3 to 4 days. If you don’t add the cream, you can also freeze your 40 clove garlic chicken for up to 3 months.
If freezing, be sure to label and date the container.
To reheat, you could just place it all in your microwave for a few minutes. Or, if you have a lot leftover, reheat gently over a medium heat in a pan or pot on the stove.
What kind of a dish is 40 clove garlic chicken?
40 clove garlic chicken might sound like a statement dish—and it is—but it’s also a humble, weeknight-friendly one-pot meal.
Whether you’re feeding the family or showing off for friends, this is a dish that proves garlic is not a seasoning - it’s the star.
So go ahead, peel those cloves, trust the process, and let garlic do its thing. You’re about to discover why this dish has stood the test of time.
Top Tip
Blending the sauce is optional and you probably won't see 40 clove garlic chicken served this way in France. That said, I highly recommend giving it a try. It takes the dish up a notch or two.
FAQ
It sounds like a lot (and it is), but when garlic is slow-cooked, it becomes sweet, creamy, and mild, not sharp or overpowering. The 40 cloves melt into the sauce and infuse the chicken with rich, mellow depth. So yes—please trust me here! It’s not as intense as it sounds.
Some recipes call for the garlic to be peeled. It really isn't necessary though. I don't peel my garlic.
No but that is the cheapest way to purchase chicken. You can use bone in thighs, legs or breasts, cut in half if that is what you have.
Pairing
All of the following will go very nicely served with 40 clove garlic chicken.
Recipe
40 Clove Garlic Chicken
Ingredients
- 1 free range chicken, cut into 8 pieces
- flour for dusting the chicken
- 4 tablespoons olive oil
- 4 - 5 branches rosemary - leaves removed
- 3 tablespoons fresh thyme leaves
- 40 cloves garlic
- 2 tablespoons butter, optional
- 1 cup (250ml) chicken stock
- 1 cup (250ml) dry white wine
- 1 cup (250ml) double cream
- Salt and pepper to taste
Instructions
- Preheat your oven to 200c (400f)
- Dust the chicken pieces in the flour and shake off any excess flour.
- Heat the olive oil over medium high heat until bubbling but not smoking and add the chicken pieces to the hot oil. Let the chicken brown all over in the oil for about 5 minutes and then transfer it to a plate and set aside.
- Stir in the chopped onions and carrots and fry for another 5 minutes or until soft. Then stir in the garlic cloves, rosemary and thyme and fry it all for another couple of minutes.
- Now add the butter, if using and then stir in the chicken stock and wine and bring to a simmer.
- Place the browned chicken skin side up over the stock and place in the oven for about have an hour or until the chicken is crisp and cooked through.
- Remove the chicken from the pan and pour the sauce into a blender. This is optional but I like a smooth sauce.
- Blend until you have a smooth sauce. Return to the pan and season with salt and pepper to taste.
- Place the chicken back on top of the sauce and serve.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 506Total Fat: 29gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 65mgSodium: 246mgCarbohydrates: 39gFiber: 2gSugar: 2gProtein: 17g