Recipe: 40 Cloves Chicken


By Jacquelyn Prater. Having people over for dinner is one of my favorite things to do. This week our good friend Rachel surprised us with a visit, and I was more than happy to share our meal with her! Tonight we had my version of 40 Clove Chicken, a warm and garlicky dish that feels very fall. I served the chicken with mashed potatoes and braised Brussel sprouts. Delicious!


  • 2 tbsp. of oil
  • 1 entire chicken, cut up
  • 1 head of garlic, peeled
  • 1 cup of chicken broth
  • 1 cup of heavy cream
  • 1 handful of fresh parsley, chopped (about 2 tbsp)
  • salt and pepper


  1. Heat the oil on medium high in a large pan (I used my trusty cast iron) and add the chicken, skin side down.
  2. Brown the chicken for about 4-5 minutes and then set the bird aside.
  3. Add the whole garlic to the pan and brown the garlic, about 1-2 minutes.
  4. Drop the temperature to medium-low and add the chicken broth.
  5. Scrape up all the good brown stuff on the bottom of the pan and let the chicken broth simmer for 1 minute.
  6. Add the cream and parsley and stir all together.
  7. Once the liquid begins to bubble, taste and adjust the seasoning with salt and pepper.
  8. Put the chicken back in the pan, skin side up, and let it finish cooking on medium heat for about 10 minutes.
  9. Serve the chicken with the garlic sauce over mashed potatoes -- personal recommendation!