Rich, velvety, deeply aromatic—this is the iconic garlic-lover’s chicken dish. Emeril Lagasse’s “40 Cloves of Garlic” chicken isn’t just a recipe, it’s an experience: fall-apart chicken thighs, sweet melted garlic, thyme, Champagne, and a silky pan gravy thickened the old-fashioned way—with a beurre manié.
Despite the dramatic amount of garlic, the flavor is mellow, nutty, and buttery thanks to slow braising. Serve this dish with crusty bread, potatoes, or soft polenta and prepare for everyone at the table to swoon.
Ingredients
- 2 tsps olive oil
- 10 to 12 large bone-in chicken thighs (about 5 lb)
- Kosher salt and freshly ground black pepper
- 40 cloves garlic, peeled (from about 3 heads)
- ¼ cup fresh lemon juice (or to taste)
- 1 cup Champagne (or other dry sparkling/white wine)
- 2 cups rich chicken stock or low-sodium broth
- 6 sprigs fresh thyme
- 3 tbsps all-purpose flour
- 2 tbsps unsalted butter, at room temperature
- 3 tbsps chopped fresh flat-leaf parsley
How to Make Emeril Lagasse's 40 Garlic Cloves Chicken
- Heat oven to 325°F (165°C). Heat a large Dutch oven over medium-high and add the olive oil. Season chicken thighs with 2 tsp salt + 1 tsp pepper.
- Working in batches, sear the chicken skin-side down until golden—about 6 minutes per batch. Brown briefly on the second side. Transfer to a plate.
- Add the 40 peeled garlic cloves to the pot. Cook 1–2 minutes until lightly golden and fragrant.
- Add lemon juice, champagne, chicken stock, thyme sprigs. Return the seared chicken to the pot, nestling pieces into the liquid. Ensure some garlic sits on top of the chicken.
- Bring to a boil. Cover. Place the covered pot in the oven. Cook 1 hour 15 minutes, stirring once halfway through. Chicken should be fall-apart tender.
- Mash flour + butter together until smooth. Whisk ½ cup hot braising liquid into the paste to form a slurry.
- Remove chicken and some garlic cloves to a platter; keep warm. Discard thyme sprigs.
- Whisk the flour mixture into the pot along with 2 tablespoons parsley. Simmer on medium heat 10–20 minutes, until the gravy is silky and thickened.
- Season with additional ½ tsp salt + ¼ tsp pepper, or to taste. Return the chicken or simply spoon the hot gravy over the plated chicken thighs. Top with remaining parsley.
Storage & Reheating
Store in an airtight container in the fridge for up to 4 days. The flavors deepen beautifully. Alternatively, freeze for up to 3 months. Thaw overnight in the fridge and rewarm gently on the stovetop. Add a splash of stock if needed.
FAQs
Does using 40 cloves make the dish too garlicky?
Surprisingly, no. Slow braising turns garlic sweet, mild, and buttery.
Can I use boneless chicken?
You can, but the dish is dramatically better with bone-in thighs, which stay moist and create richer gravy.
Can I substitute the Champagne?
Yes — dry white wine works perfectly.
Can I blend the garlic into the sauce?
Absolutely. Many cooks blend a few softened cloves for an extra-velvety gravy.
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