Recipe courtesy of TV Guide

Chicken Braised with 20 Cloves of Garlic

Save Recipe


2 large heads garlic

1 cut-up chicken, about 3 pounds

Salt and freshly ground pepper

2 tablespoons olive oil

1 small onion, chopped

1/3 cup dry white wine

1 teaspoon dried thyme

2/3 cup chicken broth

1 teaspoon cornstarch (optional)


  1. Bring a small saucepan of water to a boil. Separate head of garlic into individual cloves. Add to boiling water and cook 1 1/2 minutes, or until skin peels off easily. Drain and rinse briefly under cold running water. Peel garlic cloves. Trim any pieces of fat or extra skin from chicken; rinse pieces and pat dry. Season liberally with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken, skin side down, and saute until skin is nicely browned, 8 to 10 minutes. Carefully holding lid against pan, pour off all but a thin film of fat. Turn chicken over and sprinkle onion between pieces. Cover and cook 5 minutes. Pour in wine and bring to a boil, stirring with a wooden spoon to scrape up any brown bits on bottom or around sides of pan. Boil until wine is reduced to 2 or 3 tablespoons, about 2 minutes. Scatter garlic around chicken, season with thyme and pour broth into pan. Cover, bring to a boil, reduce heat to low and simmer 25 minutes, or until chicken is very tender. Remove chicken and half of garlic cloves to a deep platter or serving dish. Skim fat off sauce in pan. Pour sauce into a blender or food processor and puree until smooth. If sauce is too liquid, pour into a small saucepan and bring to a boil. Dissolve cornstarch in 1 tablespoon cold water and stir into sauce. Cook, stirring, 1 minute, until slightly thickened. Season sauce with additional salt and pepper to taste. Pour over chicken and serve.

Braised Paprika Chicken

Beer Braised Chicken

Braised Ranchero Chicken

Braised Chicken with Mushrooms

Spicy Braised Chicken

Beer-Braised Chicken

Braised Chicken with Mushrooms and Almonds

Braised Chicken Curry with Yams