Invisible Keto

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Cuisines → French →

10 Clove Garlic Chicken

Inspired by the classic French dish Poulet aux Quarante Gousses d’Ail and the version James Beard created for Julia Child, this recipe scales the idea down to one generous serving. Feel free to use all 40 cloves if you want!

Ingredients

Serves 1.

  • 1 large chicken thigh or leg quarter
  • 2 tbs of butter
  • 10 cloves garlic
  • 1/4 cup vermouth or dry white wine
  • 1/4 cup chicken stock
  • 1 sprig fresh thyme
  • Generous pinch of minced tarragon
  • Generous pinch of minced flat-leaf Italian parsley

Method

Prep

  • Preheat oven to 375°F.
  • Heat a large pan or dutch oven to medium heat with the olive oil.

Sear the Chicken

  1. Pat the chicken dry with paper towels then season well with salt and pepper on both sides.
  2. Add the chicken skin side down then add butter to the middle of the pan. Sear for 6-8 minutes or until well browned.
  3. Turn the chicken quarter over and cook for another 5 minutes, then set the chicken aside.

Prepare the Sauce

  1. Add the vermouth and chicken stock and turn the heat to high.
  2. Scrape the bottom of the pan with a wooden spoon to dislodge the brown bits.
  3. Once the liquid reduces by half, mix in the thyme and turn off the heat.

Roast the Chicken

  1. Place the chicken into the pan, skin side up, and spoon some of the sauce and garlic cloves onto the top.
  2. Roast until the thickest part of the chicken reaches an internal temperature of at least 185°F. The time can vary widely, from 10 minutes to an hour, depending on the size and thickness of the chicken, how much heat it picked up during searing, and how crowded the pan is, so use a thermometer.
  3. Let the chicken rest for at least 5 minutes before serving.
  4. Top with the parsley and the tarragon before serving.

The roasted garlic can be eaten as is or used as a spread.

Storage

Cooked chicken can be refrigerated with the sauce and garlic in an airtight container for up to 4 days. Reheat gently in a covered skillet or small baking dish until the chicken is hot throughout, adding a splash of stock or water if the sauce has thickened too much.

For best texture, reheat skin-side up in a 350°F oven or air fryer after the chicken has warmed through. The skin will not be as crisp as when freshly cooked, but this helps restore some texture.

This can also be frozen after cooking. Freeze the chicken with the sauce and garlic for up to 3 months. Thaw overnight in the refrigerator before reheating.

Inspirations