The 30 cloves of garlic chicken is made with chicken that is braised in wine and cognac with 30 cloves of garlic, this French bistro packs a punch of flavors.
can be served with a ratatouille or macaroni gratin pair with a white burgundy or chardonnay.
This French cuisine 30 cloves garlic chicken recipe dates back from our grandmas time and there is no clear origin that I know of as to why someone decided to cook a chicken with 30 or even 40 cloves of garlic. I know that the French soil is perfect for garlic growing and many region also have farm chickens widely available so perhaps that back in the days, farmers did not have much else to cook just decided to use what they had: garlic and chicken.but who knows?
Anyway in this modern day french bistro food version, we are simply sauteing pieces of chicken with lots of garlic cloves. the dish is then flambe with cognac and deglazed with white wine to create that super concentrated jus full of flavors. The garlics clove are cooked in their sleeves so the chicken does not taste that must of garlic but what you do get, is garlic cloves that are cooked from inside and almost become pureed garlic.
in this video I give two version of that easy garlic chicken recipe. one version is the original French bistro chicken recipe and the second is my twist of that recipe where I only create a quick creamy garlic sauce at the end. no use to say that if garlic is your thing you have to try that 30 cloves garlic chicken recipe.
can be served with a ratatouille or macaroni gratin pair with a white burgundy or chardonnay.
Hello everyone! Today it's all about garlic. That's right because we are making the 40 cloves
of garlic chicken. This is an old grandma recipe, a bistro style recipe from the town of Lyon,
Burgundy in a Rhone kind of region in France. And of course in France as you know we love garlic.
Now 40 cloves of garlic is for the original recipe that uses 1.4 kilo of chicken. Because I only had
1 kilo of chicken that's going to translate into me using 30 cloves of garlic. Now you may think
to yourself oh my god this is going to be super garlicky. Now the good thing about that recipe
and the trick is that you don't have to peel these garlics. We're going to cook the garlic
in their sleeves and therefore it's not going to be tasting that much like garlic. It's a very easy
recipe to make. It only takes 30 minutes and they're just pieces of sauteed chicken that we're
going to brown and then cook with some wine, some garlic and some cognac. When the dish is done you
add a little bit of parsley and off you go for your superb bistro lunch. Easy!
Now I have to say that I really like quick and easy recipes and this is really again one of those
easy to make recipes. It's nice and quick and it doesn't require much ingredients. This is what I'm
going to use. 1 kilo of chicken thighs, I've got my 30 cloves of garlic, a glass of white wine,
a dry white, a sauvignon blanc, salt, pepper, butter with a bit of oil to cook the chicken,
a little bit of cognac and I'm going to decorate the whole lot with some fresh parsley. That's it!
Easy! Okay so let's start. You always start this recipe when you brown chicken with a bit of oil
and butter. That's what I've used and we're going to use our thighs with the skin on and we're going
to do the skin side first. So skin down and we're going to start by coloring all of our pieces of
meat. So after five or six minutes when you get a little bit of color going like that, you're going
to turn your pieces over and then we're going to be able to add the garlic in that lovely mix. So
you take all of your garlic and you're going to sprinkle the whole lot over. Then take a spoon,
make sure your cloves of garlic are bathing in the butter and oil so they're going to really
absorb all that and you're going to leave this to cook for like you know 10-15 minutes. Start
cooking the chicken on a medium heat. So 15 minutes in it's time to put the cognac and do a flambé. So
as always put the heat on on high because your pan has to be very hot for it to work. I'm going to
try again to do that flambé like the last time. A bit of cognac and there we go. As always very quickly
the flames are dying down happily for my kitchen and I can just make sure the pieces are nicely
tossed in the cognac. When all the cognac goodness is in we're going to leave again the meat to cook
for another 10 minutes. Right so 10 minutes have passed and now the last step consists of deglazing
because so far what we've done we've cooked our meat, we've sizzled the chicken in the butter and
you see all this brown here is nicely caramelized with the garlic and you get that nice concentrated
taste on there and the deglazing is going to allow us to detach all that and create our sauce. Now
that's going to happen with white wine if you want you can pour the wine like that
over the chicken but personally I like to remove the chicken first and deglaze
without the chicken so I can really get the juice of the pan. Now if like me you had lots of oil
rendered by the chicken at the bottom and this is what I've done you can take your pan of the
heat remove the excess of butter plus oil and put this back on the pan. This is roughly what I'm
leaving there so I've put my heat on high again and I'm using just some dry white wine just for
deglazing. There we have it so you see when you put the wine it comes back to the boil this is what
you get and this is where the magic happens your pieces of garlic floating in the wine and we're
virtually cleaning the pan look at this you see it's really all clean and I'm going to detach
all the juices and put back in my sauce reduce it a little bit and then put back my chicken
and finish to cook it. All right so now I'm going to put my chicken back and you can see all this
garlic is going to act as a support for my chicken and I'm going to put my pieces of chicken gently
on top of the garlic and there you have it it's all back in I'm going to leave this to simmer
gently maybe for another 10 minutes or so or it fits for you depends just cook it until the meat
is nice and juicy nice and tender and we're done. Our dish is now finished and there's two ways you
can serve it if you want the classic way and you're going to take your chicken out make sure
you coat it nicely in the sauce and we're going to serve it with some of the sauce and some of
garlic. I'm also going to make a second version where I'm going to show you how to use some of
the garlic and make a little creamy garlic sauce and you can choose which one you prefer.
All right so the bistro version of that dish is what you get in a Lyon type of city
it's very very simple it's very straightforward you will get your pieces of chicken like this
just for this I will put three so you can uneven number and basically it will be covered
with some of this garlic so these have become like some kind of pureed garlic and you just
add some of this lovely juice on top okay it's a bit of garlic juice you would have maybe a ratatouille
or pasta on the side or something like this and it would just be presented with a little bit of
parsley so as you can see it's very very simple this is the option number one. Now this is my
version of the dish I'm actually making a sauce so I'm taking all the juices there and I'm gonna
add about four garlic cloves or just the flesh that's caramelized and a tablespoon of cream
because I just love cream and I'm gonna make a garlicky sauce. All right as soon as the cream
boils basically you're done and now for the second version of the recipe which is a bit my version so
I will start by putting the pieces of chicken out there and same thing I'm gonna put three of those
and I am gonna cover the chicken with my special garlic sauce because I love this garlic and this
is infused with cognac, garlic, butter and wine and then like the other dish I'm just gonna sprinkle
a bit of that garlic or these fresh garlics on top there you go and to finish like the other dish
a basic sprinkle of parsley on top very simple and there you have it this is my garlicky
chicken 40 cloves recipe a bit of a custom recipe but hey guys we've made it honestly it's an easy
recipe to make it's a bit bistro style you've got two choice this one the creamy version the
non-cream version it's really up to you to choose whatever you prefer so as always if you like the
content you like the video please subscribe to the channel put a like put a comment as I really
appreciate it really helps me grow so we can cook more french cooking have a good time and I'll see
you on the next video bye
