The Iconic Barefoot Contessa Chicken With 40 Cloves Of Garlic Recipe

Barefoot Contessa’s Chicken with 40 Cloves of Garlic transforms an ordinary poultry dinner into a sensational culinary experience.

Fragrant garlic becomes the star of this robust main course, infusing every succulent bite with deep, mellow flavor.

Imagine the kitchen filling with an irresistible aroma that promises pure comfort and satisfaction.

French-inspired techniques elevate this seemingly humble recipe into something truly extraordinary.

Minimal ingredients combine to create maximum taste, proving that simplicity can be incredibly delicious.

Soft, tender meat bathed in a rich, creamy sauce speaks to classic home cooking at its finest.

Each serving brings warmth and elegance to your dining table: prepare to be amazed.

Creative Variations of Barefoot Contessa Chicken With 40 Cloves

• Herb Garden Garlic Chicken: Enhance the flavor profile by adding a vibrant mix of fresh rosemary, sage, and parsley alongside the thyme, creating a more complex herbal essence that elevates the classic recipe.
• Mediterranean-Style Chicken: Swap Cognac for white wine and incorporate green olives, capers, and sun-dried tomatoes to give the dish a bright, tangy Mediterranean character that brings coastal freshness to the table.
• Spicy Roasted Garlic Version: Introduce red pepper flakes and smoked paprika during the seasoning stage, then finish the dish with a drizzle of chili oil to add a warming, bold kick that transforms the original recipe into a spicier experience.
• Lemon Herb Chicken Infusion: Brighten the sauce by adding fresh lemon zest and juice, which will cut through the richness and introduce a citrusy note that complements the deep garlic flavors, making the dish feel lighter and more vibrant.

Looking Back at Barefoot Contessa Chicken With 40 Cloves

Barefoot Contessa’s chicken with 40 cloves of garlic emerges as pure culinary magic – a symphony of rich, aromatic flavors that captivate taste buds.

Garlic lovers will swoon over this classic French-inspired dish that transforms simple ingredients into an extraordinary meal.

Complex layers of Cognac, thyme, and cream elevate humble chicken into a restaurant-worthy experience.

Sophisticated yet approachable, this recipe demonstrates how classic techniques can create remarkable dining memories.

Companions at your table will marvel at the depth and complexity hidden within each tender bite.

Can you resist sharing this incredible recipe that promises to become a permanent favorite in your kitchen repertoire?

Give this masterpiece some love – spread the deliciousness, drop a comment, and let the world know about this sensational chicken sensation!

Why Barefoot Contessa Chicken With 40 Cloves of Garlic Is a Must-Try

• Unleash Garlic's Magic: This recipe transforms ordinary chicken into a flavor explosion by using a whopping 40 cloves of garlic, creating an incredibly aromatic and deeply rich dish that will make your taste buds dance with joy.
• Master the Elegant Sauté Technique: The step-by-step browning method ensures perfectly crispy chicken skin and develops a complex flavor base, making even home cooks feel like professional chefs with restaurant-quality results.
• Indulge in Luxurious Comfort: The creamy Cognac sauce and tender chicken create a sophisticated yet comforting meal that feels like a warm hug, perfect for impressing dinner guests or treating yourself to a gourmet weeknight dinner.

What You’ll Need for Barefoot Contessa Chicken With 40 Cloves

• Chicken: Whole bird or cut pieces, rich in protein and perfect for a hearty main dish, select fresh and high-quality chicken for best results.

• Kosher Salt, Black Pepper: Essential for enhancing chicken's natural flavor, use freshly ground black pepper for more intense taste.
• Fresh Thyme: Adds herbal, earthy notes to the dish, select bright green leaves without wilting.

• Garlic: Provides deep, robust flavor and aromatic base, choose firm cloves without sprouting.
• Cognac, White Wine: Create rich, complex sauce and help deglaze pan, select good quality cooking wine.
• Butter, Olive Oil: Provide richness and help with browning chicken, use unsalted butter for better control of seasoning.

• All-Purpose Flour: Helps thicken sauce and create smooth texture, sift to prevent lumps.
• Heavy Cream: Adds luxurious richness and smoothness to final sauce, use fresh cream for best results.

Easy Guide to Chicken With 40 Cloves by Barefoot Contessa

Step 1: Prepare Garlic Cloves

• Separate garlic cloves
• Boil water in a pot
• Submerge cloves for 60 seconds
• Drain and peel each clove
• Set peeled cloves aside

Step 2: Season Chicken

• Pat chicken completely dry with paper towels
• Generously sprinkle kosher salt
• Add freshly ground black pepper
• Coat both sides of chicken evenly

Step 3: Brown Chicken Perfectly

• Select large Dutch oven or heavy pot
• Combine butter and olive oil
• Heat over medium-high temperature
• Sear chicken pieces in batches
• Cook skin side down first
• Brown each side for 3-5 minutes
• Reduce heat if fat starts burning
• Transfer browned pieces to separate plate

Step 4: Caramelize Garlic

• Use same pot with remaining fat
• Lower cooking temperature
• Add prepared garlic cloves
• Sauté for 5-10 minutes
• Stir frequently
• Achieve golden brown color

Step 5: Create Flavor Base

• Cognac
• White wine
• Fresh thyme leaves
• Add Cognac and wine
• Bring liquid to boil
• Scrape browned bits from pot bottom

Step 6: Simmer Chicken

• Return chicken to pot
• Sprinkle thyme leaves
• Cover and reduce heat
• Cook on low for 30 minutes
• Ensure chicken reaches safe internal temperature

Step 7: Develop Creamy Sauce

• Remove chicken to serving platter
• Whisk sauce with flour
• Return mixture to pot
• Add cream
• Increase heat
• Boil for 3 minutes
• Stir until sauce thickens

Step 8: Final Touch

• Taste sauce
• Adjust seasoning
• Add salt and pepper as needed

Step 9: Serve and Enjoy

• Pour sauce over chicken
• Distribute garlic cloves
• Serve immediately
• Garnish with extra thyme if desired

Tips for an Amazing Barefoot Contessa 40 Clove Chicken

• Batch Browning Magic: Cooking chicken in separate batches creates a gorgeous golden-brown exterior that locks in flavor and prevents steaming instead of searing.
• Herb Your Enthusiasm: Fresh thyme transforms the sauce from ordinary to extraordinary, releasing intense aromatics that complement the rich garlic backdrop.
• Garlic Peeling Hack: Blanching garlic cloves for a few moments makes skin slip off effortlessly, turning a tedious task into a quick kitchen technique.
• Gentle Heat Mastery: Low and slow simmering ensures tender, succulent chicken that remains juicy without becoming tough or dry.
• Sauce Smoothing Trick: Whisking flour with a small amount of warm liquid before reintroducing it prevents annoying lumps, creating a silky, restaurant-quality sauce.

How to Store Barefoot Contessa Chicken With 40 Cloves

• Flavor Preservation: Transfer the entire dish to a glass or ceramic container with a tight-sealing lid to lock in the rich garlic and herb essence. Glass prevents flavor absorption and maintains the original taste profile better than plastic containers.
• Long-Term Storage: Carefully package chicken and garlic in freezer-safe bags, removing excess air to prevent freezer burn. Divide into single-serving portions for convenient future meals, ensuring each section stays moist and flavorful when reheated.
• Quick Reheating: Sprinkle a few drops of chicken broth before warming to restore moisture and prevent dryness. Use a covered skillet on low-medium heat, stirring gently every few minutes to distribute warmth evenly and maintain the dish's tender texture.

Barefoot Contessa Chicken With 40 Cloves Of Garlic Recipe

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4.8 from 31 reviews

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

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Description

Barefoot Contessa’s Chicken With 40 Cloves of Garlic brings classic French comfort to your dinner table. Fragrant roasted garlic and tender chicken create a luxurious meal that promises warmth and rich flavor in each delightful bite.

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Ingredients

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Main Proteins:

• 1.5 kg (3.3 pounds) chickens, cut into eighths

Aromatics and Herbs:

• 3 whole heads of garlic (about 40 cloves)
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh thyme leaves

Liquids and Seasonings:

• Kosher salt
• Freshly ground black pepper
• 15 grams (0.5 ounces) unsalted butter
• 30 milliliters (1 fluid ounce) good olive oil
• 45 milliliters (1.5 fluid ounces) Cognac (divided)
• 375 milliliters (12.7 fluid ounces) dry white wine
• 2 tablespoons plain flour
• 30 milliliters (1 fluid ounce) double cream

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Instructions

1. Carefully separate garlic cloves and submerge them in rapidly boiling water for exactly 60 seconds. Immediately drain and gently peel each clove, then set aside at room temperature.
2. Use paper towels to thoroughly pat chicken dry, then liberally season both sides with kosher salt and freshly ground black pepper, ensuring even coverage.
3. Heat a large Dutch oven with a mixture of butter and olive oil over medium-high temperature. Carefully brown chicken pieces in batches, positioning skin side down first and cooking for 3 to 5 minutes per side until a rich golden color develops. Reduce heat to medium if fat begins to burn. Transfer each batch of browned chicken to a separate plate.
4. In the same pot, add prepared garlic and reduce heat to low. Sauté for 5 to 10 minutes, frequently turning to achieve uniform golden-brown coloration.
5. Deglaze the cooking vessel by pouring in of Cognac and wine. Increase heat to create a boil and use a wooden spoon to scrape accumulated browned bits from the pot’s bottom.
6. Return browned chicken pieces to the pot, including any accumulated juices. Sprinkle fresh thyme leaves over the meat. Cover and simmer on low heat for approximately 30 minutes until chicken reaches complete doneness.
7. Remove chicken to a serving platter and loosely tent with aluminum foil. Whisk 120 milliliters (4 fluid ounces) of cooking liquid with flour in a separate bowl, then reincorporate into the pot. Elevate heat, introduce remaining Cognac and cream, and boil for 3 minutes to create a luxurious sauce consistency.
8. Taste the sauce and adjust seasoning with additional salt and pepper as needed to balance flavors.
9. Artfully pour sauce and roasted garlic over the chicken, presenting the dish immediately while still piping hot.

Notes

• Crumble cold butter into flour for flakier pastry texture that melts in your mouth with every bite.
• Slice chicken against the grain to ensure maximum tenderness and prevent tough, chewy meat.
• Rest meat for at least 10 minutes after cooking to lock in those delicious juices and preserve incredible flavor.
• Pat ingredients dry before searing to achieve that perfect golden-brown crust that screams culinary excellence.
• Season generously throughout cooking process, building layers of deep, complex taste in every single bite.

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

Nutrition

• Serving Size: 6
• Calories: 280
• Sugar: 1g
• Sodium: 600mg
• Fat: 12g
• Saturated Fat: 3g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 24g
• Cholesterol: 70mg