Rustic Garlic Chicken

Rustic Chicken with Garlic Gravy

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.

Rustic Chicken with Garlic Gravy

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

Rustic Garlic Chicken

Rustic Chicken with Garlic Gravy

Course: Main Course
Cuisine: American, Canadian
Keyword: chicken thighs with gravy, chicken with garlic, chicken with gravy, garlic gravy
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 people
Energy: 144 kcal
Author: Jennifer
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.


  • 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


  1. Heat the oven to 400° F (205C) with rack in center of oven.

  2. 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.
  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.

More Great Chicken Thigh Recipes from Seasons and Suppers


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      • Another tip that might help, once the chicken is crisp it should move easily in the pan, so don’t try turning/moving the meat unless it releases easily from the skillet. Again it takes patience! 😊

        • 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!!

    • 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

  • 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 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!!

    • 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.

    • 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.

  • 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

    • 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!

  • 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!

    • 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 :)

  • 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!

    • 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.

  • 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!

    • 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!

  • 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?

  • 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!

  • 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!

  • 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

    • 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!

  • 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!

    • 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!

  • 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!

  • 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.

  • 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 :)

    • 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 :)

    • 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.

  • 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.

  • 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)

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

    • 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.

    • 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.

  • 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!

    • 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 :)

    • 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 ;)

  • 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.

  • 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?



    • 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.

  • 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?

    • 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.

  • 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)

    • 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 :)

      • 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.

  • 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.

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

  • 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?

  • 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!

  • 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!

  • 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?

    • 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.

      • 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?

        • 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.

  • 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?

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

  • 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.

  • 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?

    • 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 :)

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

  • 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!

  • 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! :)

  • 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.

  • 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 :)

  • 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.

  • 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.

  • 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!

  • 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.

  • 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!!

  • 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.

  • 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 :)

  • 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!

    • 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.

    • 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!

  • 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! :)

  • 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…

  • 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.

  • 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!!

    • 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.

  • 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!

  • 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.

  • 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 :)

    • 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 :)

  • 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 :)

  • 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.

  • 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.

  • 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 :)

    • 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!

  • 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!

  • 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 :)

  • 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!

      • 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.

  • 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 :)

  • 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!

  • 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 :)

  • 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!

  • 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!

  • 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!

  • Recipe looks amazing. Can I use a combination of drumsticks and skin-on boneless chicken thighs? If so, should I adjust the cooking time?


    • 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 :)

I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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