Totally obsessed with this 40 CLOVE CHICKEN AND POTATOES WITH CREAM SAUCE! Chicken with 40 cloves of garlic is all the rage right now…so why not add some potatoes and the ultimate creamy simmer sauce? This is the best chicken recipe of all time!
I was flipping through a couple of my favorite cookbooks the other day and saw that 2 of them had a recipe called a recipe for 40 Clove Garlic Chicken. One was a sheet pan version and one was a stove top version, but the idea was pretty much the same thing. Load up the garlic and cook that chicken. I LOVED the sound of that and knew we had to give it a try. Mom and I were brainstorming and thought it would be awesome to add potatoes, making it a convenient one pan meal…and also adding a cream sauce. Because….cream sauce. That makes everything that much better.
This 40 Clove Chicken with Potatoes and Cream Sauce quickly cut to the front of the line of my very favorite Chicken Recipes. It’s right up there with Baked Spicy Chicken Tacos and Melt in Your Mouth Caesar Chicken. I think you need to try all three.
Cooking the chicken this way (in the skillet…with the potatoes…with all the garlic…and with that amazing cream sauce) makes for the most succulent, juicy, fall apart in front of your eyes chicken. Mom and I were embarrassing ourselves while we were alone and taste testing this. Lots of “Oh my gosh this is so good” and “WOW this is a new favorite!”. Mom always says that and I like to make fun of her for it…but this time it’s legit.
I love love love this Chicken with 40 Cloves of Garlic with Potatoes and Cream Sauce. It’s a new go-to in our house and I hope it will be for you as well! So hearty, comforting, and tasty. SO DARN TASTY. Obsessed.
Totally obsessed with this 40 CLOVE CHICKEN AND POTATOES WITH CREAM SAUCE! Chicken with 40 cloves of garlic is all the rage right now...so why not add some potatoes and the ultimate creamy simmer sauce? This is the best chicken recipe of all time!
Inspired and adapted from Ina Garten
3.7 based on 3 review(s)
- 2 pounds (approximately 10-12 thighs) boneless, skinless chicken thighs, *See Note.
- 3-4 whole heads of garlic (40 cloves), peeled, or store-bought Fresh Peeled Garlic in a bag or jar (check with your grocer).
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter
- 2 tablespoons extra virgin olive oil
- 2 tablespoons good Brandy or Cognac
- 1½ cups good dry white wine (wine you like to drink)
- 1 tablespoon fresh thyme leaves
- ½ teaspoon dried tarragon
- 1½ pounds Baby Yukons or Baby Red Potatoes, scrubbed & halved (any extra large baby potatoes, cut into fourths)
- 2 tablespoons all-purpose flour
- ¼ cup heavy cream
- 2 tablespoons good Brandy or Cognac
- ¼ cup white wine (wine you enjoy drinking)
- kosher salt & freshly ground black pepper, to taste
- Crusty baguette for serving
- If using fresh garlic, bring a medium pot of water to a boil. Separate the garlic into individual cloves and drop them into the boiling water for 1 minute. Transfer garlic to a paper towel and peel. Set aside.
- Dry the chicken thighs with paper towels and sprinkle both sides, liberally, with 1 teaspoon kosher salt & ½ teaspoon freshly ground black pepper.
- Scrub the potatoes and place them in a large bowl. Sprinkle with 1-teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Mix well and set aside.
- In a large Dutch oven or large, deep skillet, heat the butter and oil over MEDIUM-HIGH heat. In batches, sauté the chicken on both sides until nicely browned (about 4-5 minutes per side). If the oil and butter begin to burn, lower the temperature to MEDIUM OR MEDIUM-LOW. As the chicken cooks, transfer the seared chicken to a large plate. Repeat until all chicken has been seared.
- Once all chicken has been cooked, add the garlic cloves to the fat in the skillet. Set the temperature to LOW, sauté the garlic cloves, stirring often, 3-5 minutes or until they are evenly browned.
- Add 2 tablespoons Brandy and 1½ cups white wine and scrape the browned bits from the bottom of the pan. Bring the liquid to a boil.
- Return the chicken thighs to the Dutch oven or skillet and add the potatoes, sprinkle with the thyme & tarragon. Cover and simmer over LOW heat for 30-40 minutes or until chicken is done and potatoes are fork-tender.
- Transfer the chicken and potatoes to a serving platter and cover with foil to keep warm.
- In a small bowl, whisk ½ cup skillet sauce with the flour and then whisk it back into the sauce in the skillet/pot. Turn heat to MEDIUM add the ¼ cup cream, remaining 2 tablespoons Brandy and ¼ cup white wine.
- Season to taste with kosher salt & black pepper.
- Reduce the heat to LOW and cook 3-5 minutes or until sauce is creamy and smooth and reaches the desired consistency.
- To serve, pour the sauce over the chicken and the potatoes and…
- Serve with hot, crusty bread/baguette for dipping in the sauce.