Description
Classic French chicken celebrates garlic’s rich, mellow magic from Julia Child’s legendary recipe. Tender meat bathed in silky, caramelized garlic sauce promises a comforting Parisian-style dinner you’ll savor with pure culinary joy.
Ingredients
Scale
Proteins:
- 6 to 8 bone-in, skin-on chicken thighs
Aromatics and Herbs:
- 3 heads (about 40 cloves) garlic
- 6 sprigs fresh thyme (or 0.5 teaspoon dried thyme)
- 1 bay leaf
Liquids and Seasonings:
- 4 tablespoons (0.5 stick or 57 grams) butter, divided
- 1 tablespoon (15 milliliters) vegetable oil
- 0.5 cup (120 milliliters) dry white wine (such as Sauvignon Blanc or Chardonnay)
- 2 cups (480 milliliters) low-sodium chicken broth
- 3.5 teaspoons cornstarch
- Salt and black pepper, to taste
Serving Suggestions:
- Crusty French baguette (for spreading roasted garlic)
- Steamed French green beans or mashed potatoes (optional)
Instructions
- Meticulously separate unpeeled garlic cloves and immerse them in boiling water for precisely 60 seconds. Quickly drain and allow to cool momentarily before gently removing papery skins.
- Using clean paper towels, thoroughly pat chicken pieces until completely dry. Liberally season both surfaces with coarse sea salt and freshly ground black pepper.
- Warm a heavy-bottomed skillet over medium temperature. Combine 2 tablespoons (28 grams) butter with vegetable oil. Once fat shimmers, carefully place chicken skin-side down, creating a golden-brown crust for 5 minutes.
- Flip chicken and sear alternate side for additional 3 minutes, ensuring even caramelization. Distribute roasted garlic cloves surrounding protein.
- Gently nestle fresh thyme sprigs and single bay leaf around chicken pieces. Reduce heat to medium-low, covering skillet to create steamy environment.
- Allow chicken to simmer for 15-20 minutes, monitoring internal temperature until reaching 165°F (74°C). Confirm doneness by checking clear meat juices.
- Transfer chicken and roasted garlic to warm platter, tenting with aluminum foil. Discard bay leaf and thyme stems.
- Elevate skillet temperature to medium-high. Deglaze pan with white wine, allowing liquid to reduce by half while scraping browned fragments.
- Whisk cornstarch into chicken broth until smooth. Gradually pour mixture into skillet, stirring continuously to prevent lumps and achieve silky consistency.
- Remove from heat, incorporating remaining 2 tablespoons (28 grams) butter until sauce becomes glossy. Taste and adjust seasoning with additional salt or pepper as desired.
- Artfully arrange chicken and caramelized garlic on serving dish. Cascade luxurious sauce over protein, garnishing with fresh thyme leaves.
- Accompany with crusty baguette and choice of French green beans or creamy mashed potatoes for a complete, sophisticated meal.
Notes
- Choose high-quality chicken for the best taste experience.
- Bone-in, skin-on pieces deliver maximum flavor and juiciness.
- Crispy skin adds delightful texture to the finished dish.
- Bone marrow contributes incredible depth to the sauce.
- Gentle simmering transforms tough meat into melt-in-your-mouth tenderness.
- Wine reduction concentrates complex flavor profiles.
- Patience during cooking ensures perfectly tender chicken.
- Bubbling sauce develops rich, layered taste notes.
- Butter swirled at the end creates silky, luxurious texture.
- Garlic prep trick makes peeling effortless and quick.
- Quick boiling softens cloves and slides skins right off.
- Final butter addition gives sauce restaurant-quality smoothness.
- Fresh ingredients elevate the entire culinary experience.
- Room temperature chicken ensures even cooking throughout.
- Sharp knife helps manage precise ingredient preparation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 490 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 36 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 120 mg