Chicken with 40 Cloves of Garlic Adapted from Local Dirt by Andrea Bemis

chicken with 40 cloves of garlic

A delicious chicken stew with lots of garlic but it’s mellowed by long cooking


  • 1 TBS olive oil
  • 8 boneless/skinless chicken thighs
  • salt and pepper
  • 40 garlic cloves, peeled
  • 1/4 cup dry white wine
  • 3/4 cup chicken stock (perferably homemade)
  • 1 pound potates, peeled and cut into chunks
  • 1 TBS dried thyme
  • 2 tsp dried parsley


  • Heat the oil in a Dutch oven. When hot add the chicken and brown on each side and then remove to a plate.
  • Add the garlic heads and cook until lightly browned. About 2 – 3 minutes.
  • Pour in the white wine and stir up any brown bits. Simmer until reduced by about half.
  • Add the chicken stock and the potato chunks.
  • Arrange the chicken on top of the potatoes and sprinkle on the thyme and parsley. Cover and let simmer for 20 minutes.
  • Stir the contents, cover and simmer for another 20 minutes. Taste the broth and adjust seasoning if needed.
  • If the potatoes are soft, it’s ready to serve. If not simmer for another 10 minutes.
  • Serve with a vegetable of choice,


The recipe in the cookbook calls for this to cooked in the oven but as I went to prepare it my oven died so I improvised.

Keywords: chicken, chicken stew, chicken 40 cloves of garlic, garlic chicken