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12 Clove Garlic Chicken


Really simple - "throw it all in the pot" recipe

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  • Olive Oil + 1 T. butter
  • 1 package of bone-in chicken thighs (about 4) - skin removed
  • Salt & Pepper
  • 1/2 teaspoon Herbes de Provence
  • 12 cloves of garlic, peeled with tops cut off
  • 1/2 cup white wine
  • 1 cup chicken stock
  • 1 T. cornstarch
  • Fresh herbs, your choice, for garnish


Servings 2


Step 1

Preheat oven to 375 degrees.

In a dutch oven or cast iron skillet, heat olive oil and butter over medium high heat. Season chicken on both sides with salt and pepper and add to pan, browning for a few minutes on each side. Remove to a plate.

To the pan, add the whole cloves of garlic and cook, stirring for a few minutes. Add wine and scrape brown bits from bottom of pan - let reduce for a minute or two. Add chicken stock (reserve a few tbsps for the slurry) and bring to a boil. Add chicken and herbes de provence back to pan, and turn to coat. Cover pan with a lid and put in oven for 1 hour, turning chicken halfway through.

Garnish with herbs when done, and serve with crusty bread for spreading garlic cloves on.

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