Chicken with 40 Cloves of Garlic

Savor the timeless classic of French cuisine, ‘Chicken with 40 Cloves of Garlic’. This dish, known for its rich flavors and aromatic presence, transforms simple ingredients into a culinary masterpiece. Ideal for special occasions or a cozy family dinner, it’s surprisingly simple to prepare, even for beginners.

Cooking Time

  • Preparation Time: 20 minutes
  • Cooking Time: 1 hour 10 minutes
  • Total Time: 1 hour 30 minutes

Serving Size

  • Serves 4-6 people


  • 1 whole chicken (about 3-4 pounds), cut into 8 pieces
  • 40 cloves of garlic, peeled
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 cup dry white wine
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh rosemary, chopped
  • Salt and freshly ground black pepper, to taste
  • 1 lemon, quartered (for serving)


  1. Preheat your oven to 350°F (175°C).
  2. Season the chicken pieces generously with salt and pepper.
  3. In a large, oven-proof skillet or Dutch oven, heat olive oil and butter over medium-high heat.
  4. Add chicken pieces, skin-side down, and sear until golden brown, about 5 minutes per side. Remove chicken and set aside.
  5. Reduce heat to medium, add garlic cloves to the skillet, and cook until golden and fragrant, about 2-3 minutes.
  6. Pour in white wine, scraping up any browned bits from the bottom of the skillet.
  7. Return chicken to the skillet, sprinkle with thyme and rosemary, and cover with a lid or foil.
  8. Bake in the preheated oven for 45 minutes to 1 hour, or until the chicken is cooked through.
  9. Serve hot, garnished with lemon quarters.

Nutritional Information (per serving)

Calories450 kcal
Total Fat25 g
Saturated Fat7 g
Cholesterol120 mg
Sodium300 mg
Total Carbohydrate10 g
Dietary Fiber1 g
Sugars1 g
Protein40 g

Enjoy this hearty and flavorful dish that perfectly balances the richness of chicken with the aromatic punch of garlic, all enrobed in a delicate wine-infused sauce. This recipe is sure to become a beloved addition to your culinary repertoire.