In the mood for chicken with gravy? This delicious, one-pan, Rustic Chicken with Garlic Gravy fits the bill perfectly and is a garlic lover’s dream dinner! You’ll want to bust out the mashed potatoes to soak up every bit of this fabulous gravy!
This one-pan, chicken with gravy dinner is so delicious, you’re sure to make it a regular in your household! 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, much like the beautiful mellow flavour of roasted garlic.
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.
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.
Cook’s Notes for 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.
At the risk of carb over-load, I’d even through a great crusty bread in to the mix, to dip in the gravy. Add a salad or veg for a complete meal. I love green beans or broccoli with this dish.
Updated: Since originally writing this post, I’ve taken to always browning up my skin-on chicken in a non-stick skillet and found it to be a foolproof method of keeping the skin on and getting it beautifully golden! Simply heat a bit of oil in a non-stick pan over medium-high heat. Add the skin-on chicken, skin side down and allow to cook until deep golden, before flipping. Don’t rush it, this may take as much as 8-10 minutes depending on the size. Move the chicken around in the pan once in a while, to ensure even browning. Since my non-stick pan isn’t oven-proof, I will just transfer the works to an oven-proof skillet for the oven part. Yes, it’s one more pan to wash, but it’s non-stick so clean-up is easy and I never have to worry about getting all that the lovely chicken skin stuck to the pan :)
Rustic Chicken with Garlic Gravy
Ingredients
- 2 Tbsp cooking oil vegetable, canola etc
- 6 pieces skin-on/bone-in chicken thighs (could use any skin-on chicken, such as breasts or drumsticks )
- Salt and freshly-ground black pepper
- 20 cloves garlic separated and peeled (2 full heads)
- 2 Tbsp all-purpose flour
- 3/4 cup dry white wine anything you would drink
- 1 cup chicken broth
- 1 1/4 tsp fresh thyme leaves (or about 3/4 tsp. dried thyme leaves)
- 2 Tbsp butter
Instructions
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Heat the oven to 400° F (205C) with rack in center of oven.
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In a oven-safe Dutch oven or 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. You can remove some of the fat in the pan if you have lots, but do leave enough to cook the garlic in the next step.
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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.)
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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.
More Great Chicken Thigh Recipes from Seasons and Suppers
Thinking of including mushrooms. I know that this is a cracking recipe as it includes some of my favourite ingredients. So will pre fry and add at last stage to warm through
I think that would be a nice addition if you like. And yes, definitely cook separately and add at the end to warm. Enjoy!
I’m sorry if this was already answered but, is there a substitute for the wine? I’m worried if I make up the difference with broth it would be too salty
Hi Cassandra, there really isn’t a great substitute. I would just use a no or low sodium broth and salt yourself. Adding a splash of white wine vinegar adds an acidic touch to the gravy without wine, but you can only add a bit.
Your picture looks amazing!!!!! I bet it tastes as good and it looks. Can’t wait to try the recipe…
Jeff
Thanks Jeff :) Enjoy!
Has anyone tried this in an insta pot?
I’ve made this recipe a few times and it’s sooooo flipping delicious. My picky eating 7 year old even came back for seconds. I will be sharing this on my social media account. Thanks for not being stingy with this one.
Thanks Shantel :) So glad you enjoyed it and thanks so much for coming back to let me know!
Recipe looks amazing. Can I use a combination of drumsticks and skin-on boneless chicken thighs? If so, should I adjust the cooking time?
Thanks!
Hi Ali and yes, you can certainly use a combination of drumsticks and thighs. The bone-in drumsticks will need about as much time as bone-in thighs. If you are using boneless thighs, they will cook more quickly, but you don’t really have to worry about them over-cooking, as they are moist and in sauce. Enjoy :)
This recipe has become our family favorite! We love it. I wanted to make this for some friends who are gluten free. Could you give me an idea of what to substitute for the flour and still keep the delicious flavor?
Hi Desiree :) I would just skip the flour, then thicken the gravy at the end with a cornstarch/water mixture, as needed . There would be a minor hit in flavour, but other than that, should be just fine!
cornstarch is fine for the gluten free? Thanks so much Jennifer!
This was so delish! I did decide to chop up my garlic. The sauce is amazing I think I may use it for something else.
Thanks Tammy and so glad you enjoyed it!
Made this for a special Valentine’s Day dinner tonight. It turned out absolutely amazing! The only thing I had to adjust was the cooking time; otherwise, this was completely as is & amazing as is!
Thanks Haley and so glad you enjoyed it for your special dinner :)
Sorry, one more question – when you add the flour to the garlic and then add the chicken back in, what is the consistency with the flour? Is there liquid in the pan with the flour before it goes in the oven? Sorry – that was 2 questions!
Hi Erin, if you use skin on thighs there will be lots if liquid in the pan when you add the flour, so it will be a floury liquid when it goes in the oven.
Awesome – thank you again!
I apologize if this question has already been asked and answered, but I was wondering how powerful the garlic taste is with 20 cloves in it? Obviously with garlic in the title, it’s an important part of the recipe – I was just curious how overpowering the garlic taste might be for kids that are picky. Thank you so much – this recipe looks delicious!
Hi Erin, It’s certainly a logical question with all that garlic :) Let me assure you that while the garlic is definitely “present”, it is significantly mellowed from the cooking. Think roasted garlic. I think it’s pretty kid friendly, unless they really have an aversion to garlic. You might want to use the pre-peeled, packaged garlic that is often found in the produce section though. I find it’s a bit less potent than garlic that is freshly peeled myself.
Great – thank you so much!
Side note – my son came down this morning looking to see if we had any of your French toast bagels left for breakfast!
Wow, I wasn’t sure at first cos I’m African & pretty much all dishes have to be fried in onion and tomatoes. This is amazing, added to my new recipes and can’t wait to prepare it for my people back home in africa. Thank you so much!
Lol Laureen! So glad you enjoy this. Thanks :)
What a beautiful tasty sauce, I used a whole chicken and preserved garlic, deeeelicious is all is can say, thank you.
Thanks Ronda and so glad to hear!
I was looking to get out of a rut, and ran across this recipe. It immediately became a new favorite. The chicken came out perfect, and the gravy is absolutely wonderful. I normally make garlic mashed potatoes, but with the garlic gravy I decided to try out a sour cream mashed potato recipe. The potatoes by themselves were OK, but this gravy made them wonderful.
Outstanding recipe – thanks for taking the time to post it. Next up, I think, will be the pork souvlaki with halloumi, if I can find some halloumi around.
Thanks :) So glad you enjoyed this!
Absolute heaven! My whole family loved it! I live at high altitude so I did add a bit of chicken broth to the chicken in the oven. I also didn’t have enough white wine, so I added a bit of marsala….it was excellent! Thanks for a recipe I will make again and again:)
Thanks Nicole and so glad you enjoyed it:) Good call on the Marsala. I bet it was a nice addition!
Can’t wait to try it. Question, you said to add flour then the chicken back in and bake. So you don’t add any liquid with the flour until after it bakes for 15 minutes? Won’t the flour burn.
Hi Tabby, I understand why you’re asking, but let me assure you, there will be liquid in the pan to mix with the flour! There will be lots of juice from the chicken and a bit of fat from the chicken skin :)
You had me at garlic gravy. I knew I had to try this. It was so delicious! I served it with mashed potatoes and spinach gratin. I am pretty sure that a plate of my dinner tonight would go for $20 at some fancy gastropub. But thankfully, instead I ate it at home for much cheaper – and I didn’t have to mind my manners so I was free to lick my plate clean.
So glad to hear and always a good thing to lick the plate clean :) Thanks!
I made this recipe for dinner tonight. It was amazing. Even my picky teen daughter liked it. This will become one of my go-to dinners. Thanks.
So glad to hear that, Susan! I know how hard it is to feed picky teens (been there :) Thanks!
This recipe looks delish. My oven died on me. Is it possible to do this whole recipe on the stovetop instead of the oven?
Hi Annette, It is! You’d just need to fully cook the chicken in the skillet, so they would spend extra time on the stove-top, until the chicken is cooked through. You would be adding at least as much time on the stove-top as it would have spent in the oven. Enjoy!
Planning to try this recipe tomorrow night at my in laws house and the only oven safe pan they have is a big cast iron skillet. Will that work for this? Im not an expert on cast iron.
Hi Sarah and yes, it will definitely work! The only downside is that skin-on chicken “may” stick to the cast iron when browning. Depends on how well seasoned the pan is really. If you really want to make sure there is no sticking, you could brown the chicken in a non-stick, then transfer to the cast iron for the oven. Not a big deal though if a bit sticks. It will still taste great :)
I was never a big fan of chicken…until I cooked this! I’ve cooked it so many times it has almost become an addiction at my house. The combination of white wine, garlic, thyme, and butter is divine. It cooks beautifully in a well-seasoned cast iron skillet, which goes directly from the stove to oven and back to the stove. It’s sooo easy to cook, you can’t go wrong with this recipe.
Thanks so much, Roxanne! I have a wee addiction to this one, too :) And I love that you are a fellow cast-iron skillet lover. Can’t beat it!
Love these!!! :) Pinning this post! :) Substitute turkey for the chicken, and it looks like a scrumptious Thanksgiving meal! :)
Thanks Christina and nice idea!! :)
OH EM GEE. This is for sure not one of the healthiest dishes I’ve ever made, but it is definitely one of the tastiest. This gravy brought me back to thanksgiving dinner, it was so good. I made it with quinoa and sauteed green beans and grape tomatoes. This is a dish that wraps you in its arms like a warm blanket of comfort.
I didn’t have an oven proof pan, but transferring it to an oven proof baking dish covered in foil worked out fine. I could’ve definitely used one of those oil splatter guards for the chicken, but the clean up was definitely worth the dish.
Thank you for sharing!!
So glad you enjoyed this Lauren and yes, that gravy! And I hear you about the splatter guards. Frying chicken is the only time I put my full apron on in the kitchen ;)
Thank you for such a quick reply! Hopefully all will go well tonight!
Hi! This looks delicious! I’m going too make it this weekend but my family only likes chicken breasts (ugh lol) .. do I need to adjust any cooking times since they are not bone in? Thanks!
Sorry I’m a new cook! lol
Hi Krista and we’ve all been new cooks at some point too :) If you will be cooking the whole boneless breast, the timing in the recipe should be close. I would definitely do the time in the oven so the breast cooks through. If you want to skip the oven bit, you could cut the breast in half lengthwise and just cook it in the frying pan. Because it is so much thinner, it will cook through on the stovetop just fine.
Answered below :) Enjoy!
i made this recipe about a year ago and can’t wait to make it again! I’m wondering what you think if i were to freeze the recipe, possibly before putting it all in the oven? I’m looking at doing more cooking during the weekend so on busy week days I can just thaw and have a good meal ready quick for my family.
Hi Melodie and so glad you enjoyed this! I haven’t actually frozen this dish, but I feel like it would freeze just fine :)
This recipe is fabulous! I used skinless bone-in thighs, followed the recipe exactly, and served over pasta. This will be going into my regular rotation. Thank you so much for sharing it!
Thanks Laurel! So glad you enjoyed it :)
Can you use a cast iron pan for the frying part?
Hi Victoria and yes, you can use a cast iron pan for frying. I have found the non-stick nice, as there’s no worries about the skin sticking with it. Enjoy!
Made this for dinner tonight! Everything was great, but the skin did not brown, I’m thinking I was not patient and the oil was not hot enough? My family loved it, it’s a keeper!
So glad you all enjoyed it Kathryn :) It takes a surprisingly long time to brown up the skin so yes, patience is the thing for sure :)
My parents were impressed, thought it was “fancy”. I must be a peasant, I thought the wine (used sauvignon blanc) was more prominent than I would like. I’ve had the same problem with 2 other recipes that required beer, so I believe it’s my issue, not the recipe’s. I will keep this, and tweak it, perhaps only 1/2 cup wine and see, or replace with a squeeze of lemon, or a splash of cider vinegar.
The chicken and garlic, roasted out of the oven, was tastey as is!
Thank you!
Hi Margaret and so glad you enjoyed it. I think wine in food is very subjective, so certainly tweak to your taste. You could try a different wine (chardonnay maybe) or as you say, replace some of it with more stock.
This was delicious. I used red wine because I had no white, so the sauce was a little pinkish but still appealing. It was a Pinot Noir. I used four thighs (one package) and two leftover boneless breasts that were in my freezer. The combination cooked fine together. I am wondering about baking the chicken covered — that step made the previously crisp skin rather limp. Maybe I will try the recipe again but bake uncovered to see if that works better.
Glad you enjoyed this, Lisa :) You could certainly cook it uncovered. It would create a bit of a different style of dish, but if you are looking to preserve the crispy skin, that would be the way to go.
Comfort food at its finest. Amazing, intense flavors with very simple ingredients that was easy to make. My only changes were I added an onion, sliced into rings, and Herb de Provence. So good, will be adding this to meal plan on a regular basis.
Great to hear, Joy and so glad you enjoyed it! Love your additions to make it your own. That’s what cooking is all about :)
Ummmm… Absolutely AMAZING!! Just made this and it was phenomenal! I used a nonstick pan and coated the chicken directly cause the oil never seems to coat the entire bottom of a nonstick pan. I also used chicken stock. This dish is packed with flavor! Thank you so much! Definitely a keeper!
So glad you enjoyed it, Blake :) I have taken to browning my chicken in my non-stick pan, too. No fuss, no muss. Love your idea of putting the oil right on the chicken!
OMG…this was so good. Thank you for the recipe. My family thoroughly enjoyed it. Was fairly easy to make. It was amazing how all that garlic had such a mellow flavor. Made it with wild rice. Definitely a keeper and would make it again.
So glad to hear! Would be perfect with wild rice. Thanks for coming back to let me know :)
I have made this dish twice now, first as written and second with minor adjustments as this dish is very good on its own.
My adjustments are as follows: because I used a Le creuset pan, and it tends to get hot and stay hot, is the main reason for adjusts but it worked. I found my pan, not the chicken was starting to burn just as I was adding the garlic. And found the chicken a bit bland for our taste (that is just us though) so I seasoned chicken with salt, pepper, as well as garlic and onion powder. Then placed chicken on top of the garlic. I tooted the chicken with 1 diced shallot, and sprigs of thyme. Because I was afraid of additional burning I skipped adding the flour. And added a 1/4 cup of broth to pan. Once I took it from the oven, removed thyme sprigs, removed the chicken, and scraped shallots into the juices, then added the flour and cooked for a few minutes. Then proceeded as written, except used less wine and more broth.
If was fantastic as written, but for our tastes, amazing with the adjustments.
Thank you for the great recipe, it’s a keeper.
So glad you enjoyed this dish Jenni! That’s the wonderful thing about cooking, too. You get to make it your own :) I know what you meant about Le Creuset getting quite hot and staying hot.
Do you think I can crockpot and slow cook this recipe?
Hi Jessica, I don’t think it’s ideally suited for the slow-cooker, as the bone-in chicken would pretty much disintegrate. I suppose you could try it with boneless/skinless thighs. It would be worth a try, I guess :)
So glad you are enjoying these! You have eaten well this week :)
I feel like I’m eating my way through your site! Such inspiring and mouthwatering posts!. Sunday it was Stuffed Acorn Squash, Monday Polenta with Chorizo and Shrimp, and Tuesday night Rustic chicken with garlic gravy! Thank you for the ideas, your recipes work and turn out just as they look, delicious! This is such a great site to visit when your stumped for ideas.
Fantastic recipe! Made this last night.
I did start the thighs in a cold (cast iron) pan, which I’ve found really gets them crisped up nice! Otherwise, followed the recipe exactly and we enjoyed it tremendously with some rice.
So glad you enjoyed it, Rachel. Will try your cold cast iron pan idea :)
This is the article that introduced me to it: http://www.thekitchn.com/recipe-lemon-thyme-chicken-thighs-recipes-from-the-kitchn-201199
Looking forward to making hasselback butternut squash recipe this weekend. :)
They certainly look good :) Thanks! Enjoy the squash!
Tonight was one of those “fall” evenings in SoCal..a hint of crispness in the air and gusts of wind. As I was just finishing cooking this meal, my hubby walked in from work and my daughter clamoured down the stairs. I served them and they both loved it. My hubby declared it his new favorite meal, and my picky daughter ate 90%. I served the chicken and gravy over rice, and I cooked it in my cast iron pan. My pan is small, I was able to fit 6 thighs. Covering the pan with foil also worked well. I thought my usual pan was oven safe, but it wasn’t. Thank you Jennifer for the foil tip, I panicked and thought it was a $5 pizza night, thank goodness, no. I placed the chicken skin side down in a hot pan with hot oil and only turned it once, the skin was nice and crispy. Such a delicious and easy dinner, your instructions were perfect!
So glad you all enjoyed it, Sarah and there’s nothing like a cast iron pan to cook with!
OMG! This chicken is so delicious. My 7 yr old semi- vegetarian even loved this and she rarely eats any meat. There are few new recipes that I try that get requested again and this was one. Super moist and flavorful but not overpowering, the chicken was excellent. I will be making this again. I used a whole chicken that I cut up so I used more garlic and oil/flour and used Italian seasoning since I discovered that I was out of thyme after I took the chicken out of the oven but I loved this meal. Thanks! I saw this on Pinterest and will definitely try more of your recipes.
Thanks! Happy you all enjoyed it, even your semi-vegetarian :) My daughter was like that with meat at that age, so I know it’s always nice to find meals that everyone will eat!
Woops! Sorry Jennifer, your reply wasn’t there when I started typing :)
Absolutely no worries, Chris. Thanks so much for jumping in to answer Robyn’s question. And I forgot about lemon juice as an option. (I always use the wine ;)
Thank you! Both of you!
This looks great and I want to try it but I have questions.
1. Can I substitute something else instead of white wine?
2. Do you strain the gravy to get rid of the whole cloves of garlic? I don’t think I’d want to bite into one!
Hi Robyn, I’ll answer the easiest question first. No, you don’t strain the gravy to get rid of the garlic. Trust me. It’s beautiful and mellow – liked roasted garlic. As for the substitute for wine, yes, you can just use more chicken stock, or the best alternative would be part chicken stock with a bit of apple or grape juice (for acidity).
I’m from Australia so I’m not sure if you can find verjuice where you are, but if you can it makes a great wine substitute. Otherwise just use chicken stock/broth and a squeeze of lemon or a dash of a mild white wine vinegar. Leave the garlic cloves in! They cook down to a soft sweetness that is entirely unlike raw garlic. You’ll love it :)
I just made this tonight and it was OUTSTANDING!!! This is a new staple in our house. We loved it and the garlic was perfect!! Thank you for sharing.
So nice to hear, Theresa. Thanks for coming back to let me know :)
Made this for my family tonight, and all five of us loved it. I seared my thighs skin side down for a good 5 minutes to get them crispy and brown before turning them over for another 3. And the garlic gravy? Just dynamite. I made sure to spoon it over the rice and served the chicken over top to keep the chicken crispy, scooping up gravy as desired. Win win! This recipe is going into the keeper file!
Glad to hear, Eva :) Thanks for coming back to let me know!
first time I made this my husband took one bite and said this is a keeper! Made again 1 week later we love it!
So glad you are enjoying it :) Thanks for coming back to let me know!
Do you think the chicken would end up dry if I used boneless/skinless? This sounds so delicious!
Hi Melissa, I think it’s worth a try. I would try and be sure not to over-cook the chicken and you may need to add a bit of oil along the way, as you won’t have any from the chicken skin. If you try it, let me know how it works out.
I made this tonight using chicken breasts and oh my goodness! What an AMAZING dish. Truly restaurant quality and so simple! I used a Sauvignon Blanc in mine and Lord do I love the smell of white wine and garlic cooking on my stove. Will definitely make this again, and again…and again and again! Julia Child would be proud!!
So glad you enjoyed it. Sauvignon Blanc sounds perfect :)
I tried this meal and absolutely loved it! So simple, but so full of flavor. I actually substituted white grape juice for the wine, and it was exceptional. I will definitely be making this again!
So glad you enjoyed it, Kristin and that’s good to know that the white grape juice worked so well! Thanks :)
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!
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!!
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!
Thanks Olivia and I agree about that sauce. I could drink it :)
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.
Sounds like fun! Thanks Joyce :)
This was the most delicious dish ever! My husband couldn’t stop talking about it. He beat me to the leftovers and he never eats left overs! I’m doubling the recipe next time. Thank you Jennifer!
Yay! So glad you both enjoyed it :)
Hi, is it possible to substitute a non-dairy product for
butter on this recipe ?
Hi Mark, In this recipe, just omit the butter at the end. It will still be delicious :)
All I can say is ditto to the above. Made this tonight, and while I don’t usually post, this was a keeper. Thank you for the great sauce.
Thanks Becky. Glad you enjoyed it :)
This was delicious! Great recipe thank you!
Thanks Maria! So glad you enjoyed it :)
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…
Oh! I can’t wait to hear how it turns out :) Let me know!
Oh my goodness. Now I can’t wait until 4:00 to start dinner. Sounds so good.
Thanks Jen! Enjoy :)
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?
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! :)
Can this be made without flour? I am having company and two people are gluten free.
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!
Wonder if you could make this in a crock pot? (I’m a huge crock pot type of gal)
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.
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!!
So glad you are enjoying it :)
Thank you for sharing! With a family of 5 I’m always looking for new and delicious meals!
Regards,
Margaret
Thanks Margaret. Enjoy!
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!
So glad to hear :) And love that you were able to use homegrown garlic Elizabeth!
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 ?
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 :)
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.
So glad you enjoyed it Laurie!
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!!
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.
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.
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!
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.
Glad you enjoyed it, Irina. Polenta sounds lovely :)
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
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.
Could you use chicken breasts instead of thighs?
Hi Madeline. Yes you can. I would use bone-in/skin-on and cook a little longer.
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 :)
So glad you enjoyed it, Adrienne :)
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.
So happy you are enjoying it, Gema and thanks for coming back to let me know :)