Gluten Free Chicken with 40 Cloves of Garlic
Forty whole garlic cloves might sound alarming, but low, slow braising transforms them into something almost sweet and buttery — nothing sharp or overpowering, just deep, mellow flavor pooled into every bite of fall-off-the-bone chicken. The skin gets a proper golden sear in the Dutch oven first, locking in richness before the white wine and chicken broth go in to do their slow, fragrant work alongside fresh thyme and rosemary. What makes this version so easy to trust is that every thickening job is handled by a simple cornstarch slurry instead of flour, so the silky pan sauce comes together without any substitutions or second-guessing. Serves four, and the braising liquid reduces into something you'll want to spoon over everything on the plate. It's the kind of dish that looks and tastes like you spent all day on it, even though the oven does most of the heavy lifting. A scatter of fresh parsley at the end brightens the whole thing up just enough.
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Learn more →Ingredients
4 servings
- 3 ½ lb bone-in, skin-on chicken pieces (thighs and drumsticks)
- 1 ½ tsp kosher salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 40 garlic cloves, peeled (about 3 to 4 heads)
- 2 tbsp unsalted butter
- ¾ cup dry white wine
- 1 cup chicken broth
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
For the slurry
- 1 tbsp cornstarch
- 2 tbsp cold water
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Pat the chicken pieces thoroughly dry with paper towels, then season all over with the salt and pepper.
- 2
Heat the olive oil in a Dutch oven over medium-high heat until shimmering. Add the chicken pieces skin-side down in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 5 to 6 minutes, until the skin is deep golden and releases easily from the pot. Flip and sear the second side for 3 minutes. Transfer the chicken to a plate and set aside.
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