Cooking (probably) The Best Chicken Dish in the World
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Today we’re making 40 Clove Garlic Chicken. I hope you enjoy it!
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Hedley & Bennet Apron: https://amzn.to/4hgBeqR
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Olive-Wood Handcrafted Salt Box: https://amzn.to/4h9eiKr
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
https://www.sipandfeast.com/40-clove-garlic-chicken/
INGREDIENTS
3 tablespoons (45ml) olive oil
1 tablespoon (14g) unsalted butter
8 chicken thighs – trimmed of overhanging fat
salt and pepper – to taste
40 cloves garlic
3/4 cup (180ml) vermouth or dry white wine
1 1/2 cups (360ml) low-sodium chicken stock
4 sprigs fresh thyme
1 tablespoon minced tarragon
1 tablespoon minced flat-leaf Italian parsley
VIDEO EDITOR:
Billy Mark: @bluecrestproductions
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41 Comments
📖 OUR COOKBOOK: https://www.sipandfeast.com/cookbook/
📝 PRINT RECIPE: https://www.sipandfeast.com/40-clove-garlic-chicken/
Thanks for your support, for watching our videos, and for sharing our family table each week.
James jr says more ethnic foods, interesting….worth exploring. He has good insight
Love this recipe…I could eat that chicken and Garlic all day!!!
For what I pay for local garlic, 40 cloves would cost about $25! 😂
Love your cookbook….and just enjoy your videos. So relatable and delicious recipes.
You said tarragon, but in fact she is still there 🙃
I've been making Patricia Wells' version of this recipe for a couple of decades now. She claims she got it from a long-gone restaurant in Lyon, France. It's basically the same as yours; however, she strips off all the excess "paper" but doesn't peel the garlic cloves. It's fun to squeeze the garlic cloves out onto a piece of bread or…in my case…squeeze it right out into my mouth. Hey, don't knock it till you've tried it! Thank you so much for the video!
Good luck on the book sales, hope it does well!
James – Low sodium chicken broth in a box that tastes like home made and is delicious is Bonafide. Not their bone broth, but just regular broth they have now.
Surprised to see you discard chicken waste into your kitchen garbage can.
Wouldn’t you want to toss it into a smaller bag and take it to the garbage outside directly?
If you leave that in your kitchen garbage for half the day…it’s going to smell to high heaven.
This recipe looks absolutely delicious. Definitely a must try!!!!Thanks Jim & James!
Yum yum, that looks delicious!
Ooooh, yes please on the Chicken Parm! Also the Chicken Scampi sounds good as well. Love the channel, love the vibe between Taste Tester and El Chef-o. Keep up the great work!
This looks great!!! Can you use breasts?
“It’s forgiving”. I knew Tara was going to say that!
James gave this a 9/10, but he based that on the chicken alone and not the whole dish. Clearly, by the number of garlic cloves eaten, that portion of the dish was an 11/10 which equals a 10/10.
To those who might be interested in the 14" Winco pan James is promoting, there's a better option. I actually bought the 14" Winco pan because James recommended it. But, after I received it, I cooked a dish that needed a lid, but Winco doesn't sell a lid for this pan. That said, there are videos showing James using a lid with this pan. I reached out twice to James, inquiring where he got that lid. No reply. So I wound up buying different14" tri-ply paella pan that comes with its own lid. Plus, instead of one enormously long handle on the Winco pan, the paella pan comes with two smaller and opposing grab handles which take up less space on the stovetop. Kind of disappointed James didn't respond to me, but I also understand he's quite popular and has to read through a ton of comments.
Agree with so many other postings. This dish looks so succulent and delicious. Enjoy your channel, it’s top favorite. Because of its quality. Direct guidance and instructions, thoroughly explained, and it’s just simply enjoyable to watch you cook. Kudos to your family’s input as well. And kudos to that gorgeous cookbook you just published. I’m asking for it, for Christmas!!!! 😊😊😊🌈🌈🌈
Really appreciate these simpler but seemingly complex to the diner type of dinners. I would like to see more on the sides you should pair with these simple meals.
Just the name makes it sound REALLY good! I love garlic! 😁😁😁
He looks thinner is it the apron
love it. looks delicious
Butter browns better. I learned something new today!! Was wondering why you were using oil and butter.
I agree… Better Than Bouillyon…. chicken stock is crazy "salty" to the point of useless~ness
Wondering, have you made Chicken Veronique before? Hubby made it for me when dating and we’re still together 45 years later. So very good with orange, tarragon, wine, and grapes. There’s not much I use tarragon for. I’m going to try this recipe you did with tarragon and garlic. Keep going guys. Love your videos.
I’ve been making this for 35 years. No vampires!!!
The taste-tester had a great idea. Ethnic foods. I'm in!
I love 40 clove chicken. My kids would even eat it when they were little.
Drain the grease.
The girl who eventually marries this sweet young man better be a GREAT cook! Just love this channel, y'all are so cool. 😎 🙌🏼
You know for skin on chicken thighs, you could have just started those skin side down in a cold pan on medium and rendered out the chicken fat. No oil. No sticking. Perfectly crisp skin.
Get a new taste tester please! A little too arrogant
Im truly concerned about your your garlic fascination. Seek counseling perhaps?😂
I know what I’m making this weekend!❤❤❤❤❤
ure cat wil be happy if u give her that left overs
You can get peeled garlic, Jim.
This has been one of my and my best friends favorite dishes since the 80s when I found it in a cookbook. I made for us and we laughed thinking I had just wasted all that garlic and chicken. Once we tasted it and used the garlic on bread like butter, we knew we had never tasted anything this good in our lives. So glad to see it on your channel. Makes me wish I could tell my friend.
Watching the video makes me laugh. I have had a bottle of Dry Vermouth on my bar for years and years. I forgot this is what I used the vermouth for. The bottle is at least 41 years old. I haven't made this in that long.
Let’s see some Stuffed Calamari 👍
This is the dish that made my husband fall in love with me.
Thank you for saying 180, I used to work in kitchen years ago and got in endless argument with folks there cooking saying 160 for a ROASTED whole chicken was enough, and they couldn't understand why they were always raw in the centers. I always cook to 180 or 190…