Chicken with 40 Cloves of Garlic

Somehow I have never had the classic French dish Chicken with 40 Cloves of Garlic. With my love of garlic, this seems like a huge oversight! I adapted this recipe from a Cooking Light recipe.

The garlic cloves are simmered in a broth until tender and work to lightly perfume the chicken. If you’re a garlic lover like me though, I suggest spreading the softened cloves on to crusty pieces of bread — they turn into a wonderful paste that is oh so tasty!

Because of the large number of cloves you need for this recipe, I suggest just buying pre-peeled cloves – it will save you a ton of time, making this an easy weeknight meal.

Ingredients:

  • 2 lbs boneless skinless chicken breasts and thighs
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 40 garlic cloves, peeled
  • 1 1/4 cups fat-free, less-sodium chicken broth
  • 1 cup dry white wine
  • 24 (1/4-inch-thick) slices diagonally cut French bread baguette
  • Chopped fresh flat-leaf parsley (optional)

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