Try Barefoot Contessa’s Chicken With 40 Cloves Of Garlic Recipe

Garlic lovers unite around this legendary barefoot contessa chicken with 40 cloves of garlic recipe that promises pure culinary magic.

The bold combination of tender chicken and an avalanche of roasted garlic creates an aroma that fills your kitchen with irresistible warmth.

This classic French-inspired dish turns simple ingredients into something extraordinary, melting robust garlic cloves into a silky, golden sauce.

Ina Garten’s signature approach transforms an everyday chicken dinner into a restaurant-worthy experience.

Each bite delivers incredible depth and richness that will make your taste buds dance with excitement.

The recipe strikes a perfect balance between rustic comfort and elegant simplicity.

Get ready to impress everyone at your dinner table with this showstopping meal that proves sometimes less truly is more.

Quick Recipe Overview

Ingredients You’ll Need for Barefoot Contessa Chicken With 40 Cloves Of Garlic

• Whole Chicken: Select a fresh, plump bird with smooth, unblemished skin for best flavor and texture.
• Kosher Salt: Essential for enhancing natural chicken flavors and creating perfect seasoning.
• Black Pepper: Adds subtle warmth and depth to the meat’s overall taste profile.

• Butter: Provides rich, golden undertones and helps create smooth, velvety sauce.
• Olive Oil: Ensures even cooking and prevents ingredients from sticking while adding subtle fruity notes.
• Cognac: Delivers sophisticated, complex flavor depth and helps deglaze the cooking pan.
• White Wine: Contributes bright, acidic notes that balance the richness of chicken and butter.
• Heavy Cream: Creates luxurious, silky sauce texture with elegant finish.

• Garlic Cloves: Transforms dish with intense, mellow roasted flavor and incredible aroma.
• Fresh Thyme: Introduces earthy, slightly minty undertones that complement chicken beautifully.
• All-Purpose Flour: Acts as natural thickening agent for creating smooth, consistent sauce.

Must-Have Equipment for Barefoot Contessa Chicken With 40 Cloves Of Garlic

• Dutch oven or large pot: Essential for browning chicken and creating the rich sauce.
• Kitchen paper or paper towels: Perfect for patting chicken dry before seasoning.
• Whisk: Crucial for blending flour and creating a smooth, lump-free sauce.
• Small bowl: Needed for mixing flour and sauce before incorporating back into the pot.
• Sharp knife: Helps separate and peel garlic cloves quickly and efficiently.
• Cooking tongs: Ideal for turning chicken pieces evenly while browning.
• Measuring spoons: Ensures accurate seasoning and ingredient measurements.
• Wooden spoon or spatula: Great for stirring and scraping pan while cooking.

How to Make Barefoot Contessa Chicken With 40 Cloves Of Garlic

Garlic Lover’s Chicken Dream

• Garlic Preparation Ritual Fresh garlic cloves getting their warm bath before transformation, releasing delicate flavors and making peeling super easy.
• Chicken Readiness Gentle drying of each chicken piece, embracing a generous sprinkle of salt and pepper to awaken deep, rich tastes waiting to emerge.
• Golden Searing Dance Butter and olive oil creating magical golden landscapes across chicken skin, transforming pale meat into crispy, caramelized masterpieces with beautiful bronze edges.
• Garlic Transformation Tender garlic cloves slowly dancing in remaining pan juices, turning soft and golden, releasing their sweet, mellow essence into the cooking environment.
• Flavor Explosion Cognac and wine cascading into hot pan, lifting delicious crusty bits from bottom, creating a complex liquid foundation for incredible depth of flavor.
• Slow Comfort Chicken nestling back into pan, herbs scattered like soft whispers, gently simmering until meat becomes incredibly tender and succulent.
• Sauce Magic Silky cream and final splash of Cognac swirling together, creating a luxurious coating that hugs each morsel with pure deliciousness.
• Elegant Presentation Gorgeous sauce draped over perfectly cooked chicken, inviting everyone to dive into this aromatic, heartwarming meal.

Barefoot Contessa Chicken With 40 Cloves Of Garlic – Flavor Tips & Hacks

• Quickly boil garlic cloves for 60 seconds to make peeling easier, preventing sticky fingers and saving precious cooking time.
• Ensure a perfect golden-brown crust by patting the chicken dry before searing and using a combination of butter and olive oil for maximum flavor development.
• Experiment with different liquors like dry sherry or white wine if Cognac isn’t available. Each will create a unique depth of flavor while maintaining the recipe’s elegant essence.
• Keep the heat low when cooking chicken to guarantee tender, juicy meat that falls off the bone without becoming tough or dry.
• Use a meat thermometer to check chicken’s internal temperature, aiming for 165°F (74°C) to ensure safe and perfectly cooked poultry while preventing overcooking.

Serving Suggestions for Barefoot Contessa Chicken With 40 Cloves Of Garlic

• Serve with Crusty Bread: Grab a rustic baguette or artisan bread to soak up the rich, creamy garlic sauce. Each bite becomes a delightful blend of tender chicken and luxurious pan drippings.
• Pair with Roasted Vegetables: Complement the dish with simple roasted root vegetables like carrots, parsnips, or Brussels sprouts. These sides add a beautiful caramelized texture and balance the intense garlic flavors.
• Create a Wine-Friendly Meal: Select a crisp white wine like Chardonnay or Sauvignon Blanc to cut through the richness. The wine’s acidity will enhance the depth of the garlic-infused chicken and create a sophisticated dining experience.
• Garnish with Fresh Herbs: Sprinkle chopped parsley or additional fresh thyme over the chicken before serving. These bright green herbs add a pop of color and a fresh, aromatic finish to the dish.

Store & Prep Tips for Barefoot Contessa Chicken With 40 Cloves Of Garlic

• Refrigerate Wisely: Store leftover chicken in an airtight container for up to 3-4 days. Separate the chicken from the sauce to maintain optimal texture and prevent soggy meat.
• Freeze for Future Meals: Carefully pack the chicken and sauce in freezer-safe containers, ensuring minimal air exposure. Frozen dishes stay delicious for 2-3 months when properly sealed.
• Reheat with Care: Warm gently in a covered skillet over medium-low heat to prevent drying out. Add a splash of chicken broth or white wine to revive moisture and restore original flavors.
• Portion and Prep Ahead: Break down the whole chicken into individual servings before storing. This technique makes reheating faster and helps maintain the dish’s delicate garlic-infused quality.

Effortless Barefoot Contessa Chicken With 40 Cloves Of Garlic Recipe

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4.8 from 27 reviews

• Total Time: 1 hour 5 minutes
• Yield: 6 1x

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Description

Ina Garten’s chicken with 40 cloves of garlic emerges as a classic French-inspired dish with rich, aromatic depth. Tender roasted chicken bathes in mellow garlic sauce, inviting diners to savor its comforting and elegant simplicity.

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Ingredients

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• 1.5 kg (3.3 lbs) chickens, cut into 8ths
• 3 whole heads of garlic (approx. 40 cloves)
• 30 mL (1 fl oz) good olive oil
• 15 g (0.5 oz) unsalted butter
• 45 mL (1.5 fl oz) Cognac (divided)
• 375 mL (12.7 fl oz) dry white wine
• 2 tbsps plain flour
• 30 mL (1 fl oz) double cream
• 1 tbsp fresh thyme leaves
• kosher salt
• freshly ground black pepper

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Instructions

1. Garlic Preparation: Blanch garlic cloves in boiling water for one minute, then peel and set aside at room temperature.
2. Chicken Seasoning: Thoroughly dry chicken pieces with paper towels, then generously season with kosher salt and black pepper, ensuring comprehensive coverage.
3. Browning Process: Heat Dutch oven with butter and olive oil over medium-high heat. Sear chicken pieces in batches, positioning skin-side down first and cooking until golden brown, approximately 3-5 minutes per side. Transfer browned chicken to a separate plate.
4. Garlic Sautéing: In the same pot, reduce heat and gently sauté garlic cloves until uniformly golden, stirring frequently to prevent burning.
5. Deglazing and Liquid Addition: Pour Cognac and wine into the pot, increasing heat to boil and scrape browned bits from the bottom using a wooden spoon.
6. Braising Chicken: Return chicken pieces to the pot, sprinkle with fresh thyme leaves. Cover and simmer on low heat for 30 minutes until chicken is thoroughly cooked.
7. Sauce Creation: Remove chicken to a serving platter and tent with foil. Whisk cooking liquid with flour, then reintegrate into the pot. Raise heat, add remaining Cognac and cream, boiling for 3 minutes to develop a rich, velvety sauce.
8. Final Seasoning: Taste and adjust sauce with additional salt and pepper to balance flavors.
9. Serving: Elegantly drizzle sauce and roasted garlic over chicken, serving immediately while piping hot.

Notes

Master Garlic Peeling Technique: Quickly blanch cloves in boiling water for 60 seconds to easily slip off skins without crushing delicate flesh.

Chicken Browning Pro Tip: Pat meat completely dry before searing to achieve that perfect golden-brown crust without steaming the surface.

Sauce Rescue Strategy: Whisk flour with cooking liquid separately to prevent lumps, ensuring a silky smooth sauce every single time.

Temperature Control Trick: Adjust stovetop heat dynamically during browning – lower if fat starts burning to maintain ideal caramelization without scorching.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dinner
• Method: Sautéing
• Cuisine: French

Nutrition

• Serving Size: 6
• Calories: 540
• Sugar: 1 g
• Sodium: 600 mg
• Fat: 36 g
• Saturated Fat: 12 g
• Unsaturated Fat: 24 g
• Trans Fat: 0 g
• Carbohydrates: 7 g
• Fiber: 0 g
• Protein: 42 g
• Cholesterol: 150 mg