Chicken with 40 Garlic Cloves

Ingredients

• 3 pièces Chicken pieces (thigh and drumstick, with skin) (Approximately 800 g, keep the skin for crispiness)
• 40 unités Garlic cloves (Whole, unpeeled, to confit in the pan)
• 50 g Unsalted butter (At room temperature)
• 30 ml Neutral oil (sunflower or rapeseed) (For the initial cooking)
• 1 unité Lemon (Juice only, about 20 ml)
• 250 ml Dry white wine (Deglaze the pan)
• 250 ml 35 % cooking cream (Do not boil)
• 50 ml Cognac (For flambé, handle with care)
• 3 branches Fresh thyme (Keep the leaves attached)
• 30 g Chives (Finely chopped, reserved for finishing)
• à goût Salt
• à goût Ground black pepper

Instructions

1. Prepare the chicken

   On the board, place each piece skin‑side down, trim excess fat with the knife, then set the pieces aside.

   Time: PT5M

2. Prepare the garlic

   Leave the 40 garlic cloves whole, arrange them so they can be added to the pan later.

   Time: PT2M

3. Prepare the lemon butter

   Mix the softened butter, lemon juice and neutral oil until a homogeneous paste forms.

   Time: PT3M

4. Heat the pan

   Heat the pan over high heat with a drizzle of neutral oil until it reaches about 180 °C.

   Time: PT3M

   Temperature: 180°C

5. Sear the chicken

   Place the pieces skin‑side down in the pan, let 2‑3 min without moving until golden, flip and cook the other side 2‑3 min.

   Time: PT6M

   Temperature: 180-200°C

6. Add garlic and butter

   Reduce heat to medium, incorporate the lemon butter, arrange the garlic cloves around the chicken.

   Time: PT2M

   Temperature: 150°C

7. Covered slow cooking

   Cover the pan and let simmer 15 min, flip the chicken, cover again 7.5 min, flip again 7.5 min (total 30 min).

   Time: PT30M

   Temperature: 120°C

8. Flambé with cognac

   Remove the lid, pour the cognac, tilt the pan slightly and flambé with a lighter.

   Time: PT2M

9. Deglaze with white wine

   Add the dry white wine, bring to a gentle boil and reduce until the alcohol evaporates (about 40 min).

   Time: PT40M

   Temperature: 100°C

10. Incorporate the cream

    Pour in the cooking cream, let it simmer for 1.5 min without boiling.

    Time: PT2M

    Temperature: 95°C

11. Add herbs and season

    Stir in the fresh thyme, chopped chives, salt and pepper to taste, mix gently.

    Time: PT2M

12. Check doneness and rest

    Pierce the chicken with a knife tip: the juice should be clear. Remove from heat and let rest 5 min.

    Time: PT5M

13. Plating

    Arrange the pieces on a serving platter, generously coat with sauce, garnish with a few confit garlic cloves and sprinkle with chives.

    Time: PT5M

Nutrition Facts

Calories

600

Protein

35 g

Carbohydrates

8 g

Fat

40 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken pieces (thigh and drumstick, with skin): Chicken thighs, Upper thigh
• Instead of Garlic cloves: Garlic powder (for the sauce only)
• Instead of Unsalted butter: Margarine, Olive oil (changes flavor)
• Instead of Neutral oil (sunflower or rapeseed): Canola oil
• Instead of Lemon: Apple cider vinegar
• Instead of Dry white wine: Chicken broth + a splash of vinegar
• Instead of 35 % cooking cream: Thick crème fraîche
• Instead of Cognac: Brandy
• Instead of Fresh thyme: Dried thyme (½ tsp)
• Instead of Chives: Flat parsley

Equipment Needed

• Cutting board
• Chef's knife
• Large skillet (minimum 30 cm)
• Saucepan or small pot
• Kitchen tongs
• Wooden spoon
• Immersion blender (optional) (optional)
• Cooking thermometer (optional) (optional)
• Flame igniter or long lighter

Critical Steps — Do Not Skip

• Trim excess fat from the chicken
• Heat the pan to the proper temperature
• Sear the chicken without moving it
• Covered slow cooking to prevent garlic from burning
• Flambé the cognac safely
• Deglaze and reduce the white wine correctly

Chef Tips from the Video

• Use a cooking thermometer: 75 °C internal temperature for the chicken.
• Sprinkle a little lemon zest just before serving for extra freshness.
• If you like a smoky flavor, add a small sprig of rosemary with the thyme during the slow cooking.

Troubleshooting

Storage

Refrigerator: Store the chicken and sauce separately in airtight containers, up to 2 days.

Freezer: Uncooked chicken can be frozen for 1 month; the sauce keeps 1 month in the freezer.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Confit the garlic cloves ahead and keep them refrigerated.
• Prepare the lemon butter the day before and keep it chilled.
• Deglaze and reduce the white wine ahead, then gently reheat before adding the cream.