Dinner · Poultry
40-Clove Garlic Chicken with Creamy Wine Sauce
40-Clove Garlic Chicken with Creamy Wine Sauce. Made with chicken thigh, white wine and honey. Get ingredient amounts and step-by-step instructions.
See timed stagesMakes 1 batch
Cook without an account. Sign in only to save recipes to your kitchen.
Plan, shop & cooking helpers
Your ingredient check
Set your food preferences to see ingredient flags for this recipe.
Food preferences
Cooking with an intolerance? Choose ingredients to avoid before you explore.
Ingredients at original yield
- 8 chicken thighs, bone-in, skin-on
- 40 cloves garlic with skin removed
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 3 tablespoons butter, separated
- 1 ½ cups white wine
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 3 sprigs fresh thyme
- 1 tablespoon all purpose flour
- 3 tablespoons cream (heavy or light will work)
- 2 teaspoons lemon zest
- ¼ cup combined parsley, red pepper flakes
- Lemon wedges for garnish
How to make 40-Clove Garlic Chicken with Creamy Wine Sauce
Timing details
No verified total time is available. Review the method for preparation, cooking and waiting times.
- 01
Preheat oven to 400 degrees.
- 02
Season chicken thighs with salt and pepper on both sides.
- 03
Heat a large cast-iron skillet over medium-high heat. Melt 2 tablespoons butter.
- 04
Add chicken thighs, skin-side down for about 3 minutes per side. Flip over and repeat on the second side.
- 05
Remove chicken from pan and set aside.
- 06
Melt remaining butter in the skillet. Add garlic cloves and stir frequently until brown.
- 07
Add the wine to the pan, scraping any chicken bits with a spatula.
- 08
Stir in the brown sugar, honey and fresh thyme, then add the seared chicken back to the pan.
- 09
Place the skillet into the preheated oven and roast until cooked, about 25–30 minutes or until reaching an internal temperature of 165 degrees.
- 10
Remove the chicken from the pan.
- 11
Add the flour, cream and lemon zest to the pan.
- 12
Allow the sauce to come to a boil and remove from heat, adding more white wine as needed.
- 13
Top with fresh parsley, red pepper flakes and lemon wedges.
Cooking & storage
Check the thickest part of each piece with a food thermometer, away from bone. Poultry pieces should reach 74°C (165°F). Colour alone does not establish doneness. Health Canada cooking temperatures
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
Reader reviews
☆☆☆☆☆
Be the first to review this recipe.
YOUR KITCHEN JOURNAL
Make it your own.
Notes and cooking history sync with your household.
Rate this recipe or add a photo
These are household reports and estimates, not verified public reviews or current store prices.
Yield was not supplied; quantities describe the original batch.
You may also like
Nigerian Chicken Curry
Make Nigerian chicken curry with potatoes, carrots, peppers, peas and green beans. Follow the curry powder seasoning and simmering method, then serve with rice.
Chicken Enchilada-stuffed Zucchini Boats
Made with chicken breast, zucchini and chili powder.