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30 Cloves Garlic Chicken

30 Cloves Garlic Chicken 

5 from 12 votes
French-inspired 30 Cloves Garlic Chicken cooked right in a cast-iron skillet turns out tender and juicy with perfectly crispy skin, all simmered in a rich garlic-infused sauce.
Prep Time: 15 minutes
Cook Time: 55 minutes
sitting time: 30 minutes
Total Time: 1 hour 40 minutes
Yield: 6 servings
Course: Dinner, main dish
Cuisine: French

Equipment

  • 12-inch cast iron skillet or oven safe skillet

Ingredients

Instructions

  • Preheat the oven to 375°F. Season the chicken with salt and let it sit at least 30 minutes while it reaches room temperature. The longer it sits, the crispier the skin will get (you can also salt overnight and keep in fridge uncovered for extra crispy skin).
  • Spray a large 12-inch oven safe skillet (I prefer a cast iron skillet or enamel skillet) with cooking spray and heat over medium heat. Add the chicken thighs, skin down and cook until skin is crisp and browned; moving the pieces around as needed for even browning, about 5 to 7 minutes. Flip the chicken and turn off heat.
  • Scatter garlic cloves in the open areas of the pan. Add broth (if your skillet is smaller, you may need a little less broth. You want it to come up to just below the skin of the chicken, so the skin stays crispy in the oven) and wine. Add thyme and bay leaves in one section of the pan.
  • Add to the oven and bake, 35 minutes. Raise the oven to 400°F and bake for an additional 10 to 15 minutes.
  • Allow chicken to rest in the broth for at least 10 minutes. Remove chicken from the pan and put back on the stovetop at medium high. Add mustard, if using and bring to a boil.
  • Simmer the sauce, allowing it to come together and reduce, for at least 2 to 3 minutes, until it reduces slightly. Return the chicken back to the sauce and serve.

Notes

  • The alcohol in the wine cooks out but adds great flavor. If you don’t drink wine, just use more broth.
  • I would suggest having this with mashed potatoes, cauliflower mash, roasted potatoes or  roasted green vegetables.

Nutrition

Serving: 1thigh with sauce, Calories: 241.5kcal, Carbohydrates: 6g, Protein: 17g, Fat: 15.5g, Saturated Fat: 4.5g, Cholesterol: 92mg, Sodium: 382mg, Fiber: 0.5g, Sugar: 0.5g
- WW Points: 7