Rustic Chicken with Garlic Gravy

Rustic Garlic Chicken

A delicious one-pan chicken with garlic gravy recipe. You’ll want to bust out the mashed potatoes for this gravy!

This one-pan dinner is so delicious, you’re sure to make it a regular in your household, too. The chicken is moist and browned and the gravy is rich and full of garlic. Twenty cloves worth! But you’d never know it, because the garlic too gets browned and softened and changes into sweet bits of flavour.

If you’re like me, the thought of separating and peeling the 20 cloves of garlic for this recipe isn’t super appealing. I picked up a bag of the pre-separated and peeled cloves at the grocery store for about $1. Money well spent, if you ask me :) And again, don’t worry that you won’t be able to leave the house for days after eating this. Like roasted garlic, this garlic becomes very mellow. You’ll know it’s there, but it won’t knock you (or anyone else) over.

Rustic Chicken with Garlic Gravy

As for the chicken, any cut will do. I used thighs here and I like skin-on for a more moist chicken, but skinless will work. Sadly, the skin on my thighs stuck a lot when I was cooking them this time. I think I rushed it and my oil wasn’t as hot as it should be, so I guess that’s a tip to make sure your oil is almost smoking hot before adding your skin-on chicken to it. It will look prettier if the skin actually stays on the chicken, but even if it doesn’t, the skin still cooks in with the dish, so the flavour and crispy bits are still there. I scooped them out with the chicken pieces, so they didn’t burn when the garlic was cooking.

Rustic Chicken with Garlic Gravy

You’ll want serve this with something on the side to make the most of the delicious garlic gravy. My choice is usually a creamy mashed potato, but pasta or rice would also be nice.


The Recipe

Rustic Chicken with Garlic Gravy
 
Prep time
Cook time
Total time
 
A delicious one-pan meal that is delicious served with mashed potatoes, rice or pasta, to make the most of the delicious gravy. To save yourself the chore of separating and peeling all that garlic, look for pre-separated/peeled garlic cloves in the produce section of your grocery store.
Author:
Recipe type: Main Course
Serves: 6
Ingredients
  • 2 Tbsp. cooking oil
  • 6-8 chicken thighs, skin on (could use any skin-on chicken pieces)
  • Salt and freshly-ground black pepper
  • 20-22 cloves of garlic (2 full heads), separated and peeled
  • 2 Tbsp. flour
  • 3/4 cup dry white wine
  • 1 cup chicken broth
  • 1 1/4 tsp. fresh thyme leaves (or about 3/4 tsp. dried leaves)
  • 2 Tbsp. butter
Instructions
  1. Heat the oven to 400° F with rack in centre of oven.
  2. In a oven-safe Dutch oven or big, oven-safe skillet with a lid, heat the oil over medium high heat. Dry the chicken pieces well by patting them with a paper towel. Sprinkle the chicken pieces with a bit of salt and the pepper. Cook the chicken until well browned, turning regularly, for about 8 minutes in all then remove chicken to a plate.
  3. Reduce the heat to medium, add the garlic, and cook, stirring regularly, until it is starting to brown, about 3 minutes. Sprinkle the flour over the garlic and stir until combined. Return the chicken to the pot, cover, and bake for 15 minutes in the pre-heated 400° oven. (If you pot or skillet doesn't have a lid, you can tightly cover the top with tin-foil instead.)
  4. Remove the pot from the oven and put it on a burner. Be careful not to touch the hot pot! Remove the chicken pieces from the pot to a clean plate. Over medium-high heat, whisk in the wine and simmer for 1 minute. Whisk in the broth, thyme and a bit more salt and pepper, then reduce heat and simmer, stirring regularly, until sauce thickens. Turn the heat off and stir in the butter. Taste sauce and add more salt and pepper, if it needs it. Add the chicken back to the pot to re-warm with the sauce. Serve spooned over mashed potatoes, rice or pasta.
Adapted from a Food & Wine recipe



Yummly


215 Comments

    • Jennifer says:

      Thanks Heidi. Yes, even though I know to be patient when heating my oil, patience is not always my strong suit ;)

    • This was amazing!!! The leftovers are just as good.

      • Jennifer says:

        So glad you enjoyed it, Rachel!

        • Shrese says:

          Made this tonight after a quick search on Pinterest for chicken thigh recipes, first recipe that popped up. It turned out absolutely delicious and surprisingly simple! Just looking at the picture I assumed it was going to be complicated and tedious, definitely not the case. It will now be one of my go to quickies. My two and four year old devoured it!!

    • Anita says:

      I think I made a terrible mistake tonight. I used Italian white wine and I am thinking that’s why the whole dish tasted so sour and a bit like the wine?? So disappointed because I knew it shouldn’t have tasted like that! What white wine do you use? Thanks. Anita

  • What a cozy meal, I love the garlic gravy!

  • What a wonderful meal! I love getting everything in one pan, especially during a busy week. I am sooooooo making this tonight!

  • Tieghan says:

    Not much beats one pan and this gorgeous chicken would be the perfect dinner! :)

  • Broma Bakery says:

    Your photos are just stunning! Pinning pinning pinning

  • Brenda says:

    Your photos are divine, and this recipe sounds amazing. I can’t wait to try it. I love chicken thighs, and the garlic addition will be delicious. Thanks!

  • Jackie says:

    I think a crispy roasted potato would be great with this too… might have to be our Sunday supper this week.

  • Laura says:

    Tried this last night. I had a lot of chicken and thought I’d just cook it all and hope for the best. Ummm… can I tell you I’m SO GLAD I cooked it all. Can’t wait to eat the leftovers today! Thanks for a wonderful recipe (tastes like my childhood Italian chicken meals).

  • This chicken dish looks fantastic! I can taste mash potatoes smothered in the delicious gravy already :-)

  • Deanna says:

    This sounds so yummy!! I have a question: Do the whole garlic cloves break down when making the gravy? I don’t want a whole clove of garlic in my gravy. I would most likely use chopped garlic. I can’t wait to try this!!

    • Jennifer says:

      Hi Deanna, Yes, some of them break down and some don’t. Honestly, I wouldn’t try this with chopped garlic. It will burn and burnt garlic is not a pleasant taste. If you don’t want them in the gravy (and truthfully, they are very mellow in flavour, if that’s what you’re worried about), you could easily spoon the cloves out before serving.

  • Elizabeth says:

    Thank you for this! My family really enjoyed it! The gravy was especially awesome over mashed potatoes like you suggested.

  • One pot meals are my fave! And this garlicy goodness looks sooo amazing, definitely going to add it to my meal rotation!

  • Liren Baker says:

    I adore this in so many ways – chicken thighs (with skin), garlic, gravy and all in one pot is a recipe for the perfect meal, any time of year. Just beautiful, Jennifer!

  • Jenna says:

    This is such a beautiful blog page! I found this recipe on pinterest and look forward to trying it tomorrow night :)

  • Dawn says:

    Are you using bone in chicken or bonleless chicken?
    Thanks!

    • Jennifer says:

      Hi Dawn, I used bone in/skin on chicken thighs here. I like to use skin on in dishes like this (for the flavour and to keep the chicken moist), but my grocery doesn’t sell anything with skin on and bone out. I have bought bone in/skin on chicken breasts before and taken the bone out which is pretty easy, but thighs are tougher to debone.

  • Colette says:

    I am in the Army. I have 24 hr. Duty in the barracks. I like to make a home cooked meal for the soldiers when I have duty. They are all very apreciatve of you sharing your recipe and you have made me look like a master chef! Just delicious! Thank
    you!

    • Jennifer says:

      That is so great, Colette! I am so honoured to have played a small part in bringing comfort food to those serving. Wonderful and so glad you all enjoyed it!

  • emilu says:

    Made this last night and it was so gourmet tasting but so so easy. We had it with cornbread stuffing and it was delicious warmed up today for lunch!

  • Shauna says:

    Was wondering if there is a substitute for the wine?

    • Jennifer says:

      Hi Shauna, You could substitute more chicken stock, maybe with a bit of of white wine vinegar for acidity. A diluted apple juice might work, as well. Or a combination of both :)

  • Britney says:

    This looks great can’t wait to try it. Any recommendations on what type of wine to use?

  • Dan says:

    Delicious! Glad I found this recipe!

  • Sarah says:

    Definitely going to make this tonight for my other half. However, my local supermarket only has boneless / skinless thighs, will this still work? And silly Scottish question, is chicken broth the same as chicken stock? Thank you!

    • Jennifer says:

      Hi Sarah, Yes, it will still work. When thighs are skinless though, the meat can end up more dry, but less of an issue with thighs, which are a dark meat. And yes, I use chicken broth/stock interchangeably (even though they are a little different :) Either one will work.

  • These pictures are making my mouth water! And a one pot meal! Yum. Can’t wait to try this!

  • This looks like comfort food at its finest :-) Beautiful post and pictures… I can’t wait to try this! Thanks for the recipe!

  • liz says:

    made this tonight with a side of creamy mashed potatoes and it was delicious. I used a jar of chopped garlic (forgive me!) because it’s all I had and it was still wonderful. next time I will make it with whole cloves! thanks for a fabulous recipe!

    • Jennifer says:

      So glad you enjoyed it Liz. I thought maybe chopped garlic would burn, but doesn’t sound like that was a problem. Good to know!

  • Baxter says:

    My chicken left quite a bit of rendered fat. I drained a lot of it off before adding the garlic, but I’m not sure if that is a good idea. Any thoughts?

  • Monica says:

    I ve been looking for an autumn chicken recipe (without Marsala). I can t wait to try this. Would a little fresh tarragon alter the taste of the gravy too much? I have an abundance of it to use/give away. Thanks so much for sharing!

  • Leslie says:

    I too use the fresh separated peeled garlic cloves that come in a jar. After using the number of cloves I need, I just put wax paper over the jar opening, screw the lid back on and pop the jar in the freezer. Then I always have peeled garlic cloves on hand. I do defrost the cloves before putting them in hot oil, but they don’t take long to defrost. Can’t wait to try this recipe – I’m sure we’ll love it!

  • Janet Bradley says:

    Could I use an oven safe glass 9×13 and cover it with aluminum and bake as suggested? I sooooo want to try this but dont have suggested pan.

    Thanks, Janet

    • Jennifer says:

      Hi Janet, I would definitely brown the chicken and garlic in a fry pan on the stove top. If your frying pan can’t go in the oven then, yes, transfer it to an oven-proof dish and cover with foil as you suggest. Then after baking, transfer it all back to the original frying pan to finish cooking on the stove top. Enjoy!

  • Melinda says:

    Made this for dinner last night and served with mashed potatoes and it was so good! Thanks for the recipe!

  • Eve says:

    Thank you for sharing this recipe. I just tried it, Delicious! I made it with mashed potatoes and Honey biscuits. It was definitely a
    welcoming change for the family.

    Thank you kindly,
    Mseve

  • Wow oh wow… this looks amazing! I love savory dishes like this. And, those pre-peeled garlic(s) at the grocery store are the best things ever. They make my cooking life easier too! Pinned!

    • Jennifer says:

      Thanks Kristi. I’ve never bought the pre-peeled before, but must say, having them in the house has been very handy!

  • Leigh says:

    I can not wait to try this! It’s a recipe right up my alley. Not going to use your mashed potato idea though…only because the idea of sopping up the gravy with French bread is too irresistible. :) Thanks for a recipe I am dying to make!

  • Pam B. says:

    Thanks so much for this recipe! The gravy came out rich and savory, and the Chicken was tender and flavorful. We’re still making yummy noises!!! Just an FYI, I used Pinot Grigio.

  • Pam B. says:

    Oops, I forgot… We ate it with mashed potatoes AND French near!

  • Kerry says:

    Really want to make this tonight but I don’t like thighs. Think I can just make it with chicken breasts??

    • Jennifer says:

      Hi Kerry, Absolutely. I’d use skin-on/bone-in, to keep the rustic style of this dish, but otherwise, breasts would be fine :) Enjoy!

  • Jennifer says:

    I made this for tonight’s (Sunday) dinner. It was a hit and definitely will be made again. I actually put my chicken back in the oven under the broiler to re-crisp the skin while the sauce was reducing. Served with mashed potatoes and broccoli.. I am posting the review my husband is still eating! Thanks for the great recipe, can’t wait to try out some of your others!

    • Jennifer says:

      Hi Jennifer! I love the idea of re-crisping the chicken. There is nothing better than crispy chicken skin :) So glad you enjoyed it!

  • chris says:

    I made this for dinner last night, it was delicious!

  • Angela says:

    I made this tonight. WOW. I groaned at least twice while enjoying this, it was as that good. Simple flavors, perfected. It’s a new favorite. Thanks!

  • Laure S says:

    Just made this tonight after dying to make it for weeks now…it was so incredibly delicious! It will be the new favorite in our house! Thanks for posting this and thanks to the person who pinned it on Pinterest! YUM!

  • Chandra says:

    I made this last night, and if I could have bathed in it, I would have. This smells WONDERFUL! Totally thought I screwed it up, but it came out wonderfully. Making it again next week (and that’s after having it for leftovers this week).

  • Trish says:

    oooooh I am FINALLY starting to crave these rustic hearty wintery meals. Bring on the one pan slow cooked meats! Just found your blog and I am totally digging it.
    Trish

  • this looks wonderful! I didn’t read all the comments to see if anyone gave you this tip, but here’s my best method for peeling garlic cloves quickly: pry open a head of garlic a little bit or even roughly break it into its cloves. Put it all in a metal bowl and clap another metal bowl or lid on top – the bigger the better. Then shake shake shake it as hard as you can for 20-30 seconds. Very loud and the kids think this is hilarious. But all the garlic cloves will be lying naked in the papery stuff when you uncover the bowl!! Makes me much more willing to buy local garlic even when I have a big project :)

    • Jennifer says:

      Great tip, Margo! Thanks. I’ve never heard of that before, but sounds like the perfect solution when there are lots of cloves to peel :)

  • Patrice says:

    Can I substitute minced garlic for the whole garlic?

    • Jennifer says:

      Hi Patrice, While I haven’t tried it, I would think that minced garlic would burn, as it is cooked at quite high heat for a long time and the smaller pieces just wouldn’t stand up. And burnt garlic is not a nice taste.

  • Elizabeth says:

    I’ll admit. I was a little intimidated by the 20 cloves of garlic. So glad I got past my fear! This was amazing! Served with mashed potatoes and asparagus. Kids went nuts for it! The only change I made was adding a cup of cream at the end. When I shopped for the ingredients, I could have sworn the recipe called for 1 cup heavy cream. When I realized that it wasn’t on the ingredients list I figured, “Why not!? Heavy cream has never done me wrong!” Delicious, though not a low cal dish! Thanks for this superb dinner idea.

  • kelly says:

    I made this for dinner tonite with mashed potatoes and it’s delicious, I love the gravy.,,yummy!
    I omitted the wine and used a little white wine vinegar and added xtra chicken broth,,,it still came out good,,,I thought it would be over powered by the garlic but it wasnt.
    Will definitely make this again.

  • Maggie says:

    Tried this tonight for the first time for 2 reasons, one because the pictures and ingredients looked scrumptious and two because I wanted a reason to finally use my dutch oven for the first time. I have to say it turned out phenomenal! My family loved it!! I had only a small package of boneless skinless chicken thighs on hand so I added drumsticks with skin which gave me more chicken then the recipe called for so I doubled the ingredients and followed the steps to the letter. It looked and tasted every bit as savory as your pictures. With that said I can’t wait to use my dutch oven again! Thank you so much this ones definitely a keeper!!

    BTW, I never eat cooked garlic, that is till tonight :o)

  • Kim says:

    Looks fabulous! Could you cook this entirely on the stovetop? I don’t have anything that would transfer from stovetop to oven.

    • Jennifer says:

      Hi Kim, It’s really hard to cook chicken thighs all the way through on the stovetop. I think you’d be better off transferring the chicken to an oven-proof dish and still doing the oven part, then transfer it back to the frying pan after. I know it’s not one-pan then, but you’ll be sure your chicken is cooked.

  • pearse says:

    has anyone tried with chicken breasts with bone and skin on? thanks

  • Janelle says:

    Can’t wait to make this recipe! Any way this would work using a crock pot?

    • Jennifer says:

      Hi Janelle, I don’t think a crock pot would be great for this dish. I think you’d end up with a mash of meat and bones.

  • CJ says:

    The flavor is insane!! I could easily take a spoon to the gravy and eat it straight from the pan…

  • Coralyn says:

    I had to make a last minute meal (MIL was coming over) so I had to use boneless chicken breasts (all I had). I didn’t have much left in the pan after browning the chicken, so I added the flour and half the white wine. I was a little worried I would ruin it, but it came out amazing! Thank you for saving the day!

    • Jennifer says:

      So glad you enjoyed it Coralyn! Yes, with boneless/skinless chicken you don’t really get all the juices and renderings from the skin, but glad the gravy turned out well without it. Good to know :)

  • Hi, Jennifer! I am Jennifer, too! I found your amazing blog from Pinterest. Guess what? Expect me to stalk you! LOL! Loving all your posts! I just made a pork loin myself (with Cognac sauce). Just looking for more inspiration…Nice to meet you. I’m from Toronto :)

    • Jennifer says:

      Hi Jennifer! So nice to meet you, too and I’ll be mutually stalking your beautiful blog, too. Waving from Muskoka (where Toronto spends the summer ;)

  • LaTanya says:

    I made this for dinner lastnight. I used chicken breasts because that’s what I had on hand. Thank you so much for sharing this recipe! It was awesome. Everyone, even my picky eater asked to have it again.

  • Maddie says:

    I made this, it was delicious! Thanks for the recipe!

  • Arlene says:

    Hello,

    I really want to try your recipe. I have only grilled chicken thighs, never baked them.

    I guess I was wondering about the baking time. Seems like 15min isn’t much time.

    I imagine the browning process on the stove has aided in the cook time?

    Thanks,

    Arlene

    • Jennifer says:

      Hi Arlene, Yes, the browning on the stove-top partially cooks them. That said, if you want to be sure they’re cooked through, you can’t hurt them leaving them 20-25 minutes in the oven.

  • liz says:

    I was just wondering about the garlic. Do the cloves just go in the pan whole? or did you crush them before roasting them? Also 20-22 cloves seems like a lot ! Is the garlic flavour over powering in the dish?

    • Jennifer says:

      Hi Liz, The garlic should just go in whole. As they are cooked over higher heat, if they are cut or crushed, they will likely scorch. And yes, I know it seems like a lot of garlic, but the garlic essentially roasts here, so if you’ve ever eaten roasted garlic, you know that it is a much milder (sweet, almost) version of raw garlic. The finished dish will not be over-powered by the garlic.

  • Marina says:

    Hi! I had a problem with the recipe, maybe you could give a tip what I did wrong. The only thing I changed was using chicken legs instead of thighs, and kept them even 20 min in the oven, but at the end they were not even half ready (blood still oozing when cut), I had to stew’em for additional hour till the meat softened and stopped to blood. Could the reason be in using legs? (sorry for my English)

    • Jennifer says:

      Hi Marina, I have to admit, I rarely cook chicken legs, so I’m not sure of the cook time as compared to thighs, but my guess is they require longer cooking (especially considering your experience). I’m assuming you browned them on the stove-top first? I usually cook my thighs quite a while on the stove top to get them good and browned, which of course, lessens the time needed in the oven. That said, my best advice is to cut in to the chicken near the bone before removing from the oven. If it’s not cooked through, leave it in the oven longer until juices run clear. Hope that helps :)

      • Marina says:

        Yes, I browned them first! I feared the meat would become too dry if I leave it for a longer time in the oven than 20 min, but at the end an hour of stewing didn’t give it a chance to be tender anyway )) I guess you are right, I’ll try oven next time, maybe the meat will lose less juice than stewed. And I’ll surely chose thighs, something’s definitely wrong with the legs for this kind of dish, maybe they are too big… or the chicken was stiff from the very beginning… anyway thanks for answering and the advice!! :) I must say what definitely came out right was the sauce, it’s gorgeous. It was kinda revelation for me that so much garlic can produce a mild and tasty sauce. Thanks for the recipe.

  • Michelle says:

    Wow, this was delicious!! I am doing the Whole 30, so I changed flour to arrowroot flour and wine to additional chicken stock, I also might have added more garlic, can’t ever have enough of that. So glad I made a bunch, can’t wait for lunch tomorrow. A friend made this recipe with meatballs, said that was amazing too.

    • Jennifer says:

      Glad you enjoyed it, Michelle. And meatballs! Would have never thought of that, but now I’m going to have to try that, too ;)

  • SandyG says:

    This looks really good but my boyfriend is allergic to sulfites and can’t have wine. Do you think the dish would work without it?

  • Leann says:

    Oh my sweet garlic goodness … this is my favorite meal I’ve tried in the first 54 days of 2015! Thank you for sharing this rustic, flavorful recipe. My trusted cast iron skillet was the choice for this recipe and I didn’t hesitate with 25 cloves of garlic ~ their flavor close was a caramel like richness and combined with the sauce over Yukon Gold Mashed Potatoes took the entire meal over the mark! I do believe chicken thighs with trimmed skin work best to keep the moisture in the meal. Because I live at 7800 feet in Colorado, I adjusted my cooking times based on altitude.Next time I may try a very light dusting of flour on the chicken before browning. Kudos and thanks!

  • tracy says:

    I NEVER comment on blogs but I had to tell you how FANTASTIC this recipe is. Thank you for sharing! my husband and I gobbled it up!

  • Ruosi says:

    Made yet another one of your recipes and it was amazing! I added some onions and carrots to sneak some veggies in there, and next time I might add some mushrooms and corn. My chicken took longer than expected to cook (I also used 10 thighs) and the gravy took a while to reduce because I made extra sauce, but it was so worth the wait. I served it over rice and mashed potatoes :)
    Thanks so much for another awesome recipe!

  • C. Munkacsy says:

    Hi Jennifer, made your rustic chicken and garlic gravy last nite. I really enjoyed it. It had a unique flavor to me, that i can’t really describe, but it was good and not over powered by the garlic (was good on the mashed taters too :)–) Would have liked if more of the garlic flavor came through. I’m wondering if why i got a unique flavor to it, was because i used Chardonnay, and i used vegetable stock, instead of chicken, was just what i had around. Would you suggest using a different white wine, like a pinot, or blanc, and stick with the chicken stock ?
    Thankyou, Cary

    • Jennifer says:

      Hi Carey, My first thought is that the vegetable stock might be what is introducing that unique flavour. I’d try it again with chicken stock and see if that changes the flavour profile. My guess is it will. P.S. You can always through a bit more garlic in too, if you like :)

      • C. Munkacsy says:

        Thankyou Jennifer, I will definatly try the chicken stock next time around, as this dish has become one of my new favs. Also a few more in here that caught my attention. Thanks again, Cary :)

        • Jennifer says:

          You’re welcome! Be sure to put the pork loin with wine and herb gravy on your to-try list. It was a stand-out for me :)

  • Jasmine says:

    Hi there, I am going to try this recipe tonight! I will let you know how it goes.

  • Kelli says:

    I’m needing to prepare this for a larger group. My iron skillet won’t hold that much chicken at one time. How do you think it will turn out if I do it all in the electric skillet?

    • Jennifer says:

      Hi Kelli, So assuming your electric skillet has a lid, I suppose you could replace the oven trip with covering the skillet and simmering. I guess, just be sure your chicken is cooked through before you remove the lid and finish off the sauce.

      • Kelli says:

        Yes the electric skillet does have a lid. I can also set it to a certain temperature like an oven. I was hoping I could prepare it all in the same pan as in the recipe. I would just put the lid on the electric skillet at the appropriate temperature as the oven. What’s your thoughts?

        • Jennifer says:

          Should work. It may take a bit longer to simmer with the lid on vs. oven. The reason for the oven is simply to cook the thighs through, so without doing the oven thing, you’ll just want to simmer with the lid on until the thighs cook through that way. Be sure to test with thermometer or cut into them near the bone to check.

  • Stephanie says:

    Making this tonight, on my way out the door to buy garlic and potatoes!

    Do you have any suggestions as to which type of onion I could add to this? Both boyfriend and myself also love onions. Or do you think it would ruin the taste of the gravy?

    • Jennifer says:

      Hi Stephanie, I noticed sweet onions in my grocery this week. That might be might choice. Otherwise, just a cooking onion. Enjoy!

  • Rena says:

    Excellent!! I added some sliced crimini mushrooms after cooking the garlic. Served it with buttered noodles

  • SandyG says:

    I needed the oven for something else so decided to make this on the stovetop – minus the wine since my boyfriend can’t have it. I browned chicken drumsticks, removed them, sauted the garlic and added the flour. Then I added the chicken stock and seasonings and reduced it some. I added the chicken back in and simmered it for 40 minutes, covered. Right before serving I added the butter. Next time I think I’d leave the flour out and add a cornstarch slurry at the end to make the sauce a little thicker. Just my personal preferance.

    The chicken was falling off the bone and the garlic was mild and very soft. We really enjoyed it.

  • Tiphany says:

    hello! Great looking dish and I can’t wait to try it this week.
    We are garlic lovers. We should own stock in it lol
    I do have a question. I recently discovered roasting a whole bulb of garlic in the oven. It turns into mush and you squeeze it out of the skin when done. It turns into a sweet flavor. Do you think this would be the same taste as garlic roasted on the stove top?
    Maybe do one bulb in the oven and one on the stove top?

    • Jennifer says:

      Hi Tiphany, I love roasted garlic, but I really don’t think you need to go to the trouble for this one. The way this dish cooks, it’s just like roasting the garlic – they come out soft and sweet, so I think you’ll love them just as well, without the extra work :)

  • Nazira says:

    Hello, looks like a really Nice! I want to try it. Do you have a suggestion for a substitute to the wine please? ☺️

  • venessa skaaland says:

    Was awesome! My family loved it!

  • Jos says:

    hi, after you cook the chicken and you’re ready to add the garlic do you leave the oil in the pot or pour it out?

  • mary flood says:

    Can you substitute the wine with more chicken broth?

  • Missy says:

    Oh good gracious. I made this last night and it is seriously one of the TASTIEST dang meals I’ve had! Pinned it big time and have already given the recipe to friends. Thank you!

  • Kev says:

    I don’t comment on recipes. Ever. Here’s to new beginnings. I just tried this and I had to say how amazing it was. I was initially worried with how much garlic is in this but Im so glad I didn’t put less, they end up such sweet and mellow nuggets of goodness! Thank you SO MUCH! :)

  • Gema says:

    I absolutely love this recipe. I’ve been making it every Sunday for a few weeks now, and my family loves it. I skipped the wine and added more broth. I also added shallots and a tiny bit of dried basil. Thanks for sharing your awesome recipe. I usually don’t post comments, but this dish is totally worth it.

  • Adrienne says:

    I made this for my in-laws and it was a big hit! (I’m glad because this was the first time my mother-in-law let me cook in her kitchen). I left out the wine and added extra broth instead because I couldn’t find any in her kitchen, and it still turned out great! Served with a green salad and crusty bread :)

  • Madeline says:

    Could you use chicken breasts instead of thighs?

  • Janet Bradley says:

    The wine cooks out, right. I am thinking of making this for about 12 people (3 of which are kids under 5).
    Can the wine be left out, and just add more broth. Would it change the taste.

    Thanks, Jan

    • Jennifer says:

      Hi Janet. Yes, the wine cooks out. Be sure to let it boil until the alcohol smell disappears. If you like, you can reduce the amount of wine and replace with an equal amount of chicken broth, but I think some wine provides a nice note in this dish.

  • Irina says:

    I came across this recipe yesterday and I thought I would give it a try for tonight’s dinner.
    Lovely! Very very tasty! Being East European, I served it with Polenta and it works really well!
    Thank you, I’ll try more recipes in here.

  • Katie says:

    I saw this on Pinterest and it looks SO GOOD! I want to make it but I have a dilemma. I don’t have a Dutch oven and I don’t know if any of my pans are oven safe. Can you tell whether they are oven safe or not? I could go get an oven safe pan or Dutch oven but I’d rather use stuff I already have. Dutch ovens are a bit expensive and I don’t know if I’ll use it a lot.
    I also did some research and I read that instead of using the oven you can use a crock pot instead. Do you think it will work? I don’t mind washing dishes I usually wash as I go. Let me know what you think.

    • Jennifer says:

      Hi Katie, First, I don’t think this recipe is suited to a crock pot, as you will basically stew it all. My best advice is to invest in a Dutch oven. Really. You will use it tons and tons :) Failing, that, transfer the chicken to any oven-proof dish for the oven trip, then transfer it back to the skillet after. Enjoy!

  • Mark says:

    Hi Jennifer. A gorgeous recipe which really came into it’s own within the last 10 minutes (the butter sealed the deal for me). I agree that grilling (broiling) really finished the chicken perfectly but it also thickened the sauce a little too much so next time I do it (and this is a definite!) I’ll leave it a little runny before returning to the grill. Thanks ever so much for sharing this with us.

  • Belia Puga says:

    This recipe is a hit with my family. I’ve made it for my hubby who is a meat and potatoes man so I had to accompany it with mash potatoes and a veggie. I also made this meal for my sister and brother in law. My sis now has the recipe. I also prepared it for my daughter and her best friend for a girls night out. As you can see, this is one of my favorite meals to make, so easy and delicious!!

  • Laurie says:

    Made this tonight. WOW!! It was so good. I thought I didn’t have any wine so I used lemon juice and water and it had a nice lemon tang to it. I also had to leave the chicken in about 10 minutes longer. We served the gravy over mashed potatoes and roasted brussel sprouts. Thanks for delicious and EASY recipe.

  • Lindy says:

    Hi Jennifer! I pinned this because I thought it looked delicious, and am planning on making it this weekend. When I read your bio and saw you cook from your Muskoka kitchen, I absolutely flipped!

    What part of Muskoka? My family has vacationed there since the 1920s, so it holds a special place in my heart. Where we’re from its very rare that anyone has heard of Muskoka, so you can imagine my excitement over your blog ?

    • Jennifer says:

      Hi Lindy! I am a born and raised Muskoka girl, growing up in Bracebridge and now living just outside of Bracebridge (towards Baysville/Lake of Bays area). So wonderful to connect with so many people who pass through this wonderful area :)

  • Elizabeth says:

    Ive made this before (and left a comment) but I just had to reiterate how amazing this dish is! My girls saw the cloves of garlic sitting out and immediately knew what was for dinner! They were so excited to have “20 garlic chicken”, as it’s been dubbed in our house, again tonight! The icing on the cake was that I got to use two heads of garlic that I grew in my garden last year! Made the dish extra special! Thanks again!

  • Margaret says:

    Thank you for sharing! With a family of 5 I’m always looking for new and delicious meals!
    Regards,
    Margaret

  • Raina says:

    This is probably my favorite chicken dish for a relaxed week night. The gravy that the dish yields is incredibly versatile and my family loves pouring it over mashed potatoes. Thank you so much for this amazing recipe!!

  • Cara says:

    Wonder if you could make this in a crock pot? (I’m a huge crock pot type of gal)

    • Jennifer says:

      Hi Cara, I’m a fan of my crock pot too, but that said, I don’t think this one is well suited to it. It would basically disintegrate (the chicken, that is) and become more of a stew. Also, roasting is important for all that garlic, to mellow it.

  • Dixie says:

    Can this be made without flour? I am having company and two people are gluten free.

    • Jennifer says:

      Hi Dixie and yes you can. The flour is used as a sauce thickener. Instead of adding the flour with the garlic, just omit then and thicken the sauce at the end with a slurry of cornstarch or arrowroot starch and water. Also, you might want to make sure that your chicken broth is gluten free. Many of them contain gluten, so be sure to use one that’s clearly labeled gluten free. Enjoy!

  • Melissa says:

    This is such a silly question, but I’m new at cooking……I never understand when recipes call for a head (or more of garlic). It’s a bulb that comes apart, I know, but am I supposed to just put all the pieces of the bulb in the pan to cook and then we’ll just eat those bulb pieces?

    • Jennifer says:

      Hi Melissa and there’s no such thing as a silly question (we were all new cooks once! :) Usually recipe writers talk about heads of garlic, rather than specifying an exact number of cloves simply because each bulb of garlic has a different amount of cloves inside. Some have lots of little ones, while others have fewer large ones. It really doesn’t matter for the sake of the recipe so much, as the same amount (roughly) of garlic is going in the pan.

      Unless you are roasting a whole garlic head (to produce roasted garlic paste), most recipes mean that you would separate all the individual cloves of garlic that are in that bulb, peel each of them and then cook them as individual whole cloves (as is the case with this recipe, but other recipes may specify chopping or minding the cloves). You would discard all the peel and outer part.

      For roasting garlic, sometimes recipes ask that you would roast the garlic in the bulb. You simply cut off the pointy top to reveal the top of the cloves, pour a little oil over top and roast in the oven. Then when it’s done, you can squeeze out the roasted garlic to add to dishes, discarding the rest of it.

      Hope that helps! :)

  • Jen says:

    Oh my goodness. Now I can’t wait until 4:00 to start dinner. Sounds so good.

  • Trudy says:

    I can’t wait to try this with chicken but I am going to first try it with pork chops because I have them thawed out. Wish me luck…

  • Maria says:

    This was delicious! Great recipe thank you!

  • Mark says:

    Hi, is it possible to substitute a non-dairy product for
    butter on this recipe ?

  • Joyce says:

    It looks and sounds so yummy,I can’t wait to make it! Here’s an easy way to peel the garlic that your kids will love to do for you: put the garlic bulb in a med. sized stainless bowl and invert another one the same size over it so it looks like a small ball. Hold the two bowls together and shake, rattle, and roll. All the shells will come off and you will have clean garlic cloves all separated. It might work if you use an empty peanut butter jar with the lid screwed on. You would be able to watch the process.

  • Olivia says:

    I made this a few times now and I must say the sauce is simply divine, I can’t get enough of it. Thank you for sharing!

  • Chris says:

    I’ve been dying to try this. The photo looks so good I wanted to lick the computer screen the first time I saw it, and I adore garlic, but I was wary of the recipe because baking the browned chicken and garlic with flour in a casserole with no liquid at a high heat had me a little worried. I know the flour will ‘cook off’ in the oven before thickening the sauce, but I was concerned that everything might catch/burn due to the dry cooking. My curiosity has got the better of me so I’m going to have faith and make it on Saturday. I think I’ll bone out the chicken thighs and add a spring or two of thyme. Can’t wait!

    • Jennifer says:

      I think you will love this dish, Chris and don’t worry about the chicken. While it is high heat and no liquid, the dish is covered and baked for just a short time, so it will retain it’s moisture nicely. Enjoy!!

Leave a Reply

Your email address will not be published. Required fields are marked *