Creamy Garlic Parmesan Chicken made with bone in skin on chicken thighs and 50 cloves of garlic is a rustic and comforting baked chicken recipe.
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Farmstand fresh garlic
I created this recipe as a part of my Farmstand Fresh series. Where in collaboration with Genuine Skagit Valley, a Skagit Valley agricultural partnership association, I spent several years visiting local farm stands creating delicious, attainable recipes that highlight the glorious bounty of Washington’s Skagit Valley.
For this recipe I had the honor of meeting farmer Chris Dariotis of La Conner Gardens.
Farmer Chris showed me around their hoop house and we chatted about the elephant garlic and 4 other varieties of gourmet garlic that Chris and his wife, Margy, grow. And I left with enough garlic to play around with recipes that showcase the delicious sweet flavor of the fresh garlic.
Garlic chicken recipe
I settled on using the delicious gourmet garlic in a creamy garlic sauce recipe and this rustic garlic chicken recipe. It’s based on a take on the French classic recipe for chicken with 40 cloves of garlic written by James Beard. Julia Child wrote about the recipe and, much ike Julia I too believe that 40 cloves may not be enough garlic. This recipe calls for 50 cloves of garlic, about 4 whole heads. It is a lot of garlic, but don’t worry there’s no peeling necessary. Instead the cloves are added to the pot unpeeled. Allowing the garlic to caramelize alongside the roasted chicken thighs, showcasing garlic’s sweet caramely flavor.
The bone in skin on chicken thighs are seared before baking so the skin crisps and provides a beautiful contrast to the tender slow roasted meat.
A splash of cream and a sprinkle of finely grated parmesan are swirled in at the last second to add a nice creamy texture and flavor to the sauce. Although it is just as delicious without if you’d prefer to leave out the cream and parmesan cheese.
Ingredients
- Chicken – bone in skin on chicken thighs are a great easy economical choice. But you can use any combination of bone in skin on chicken pieces that you prefer.
- Garlic – cloves separated. If you’d like you can peel the garlic and reduce the sauteeing time. But you don’t have to peel. After roasting the garlic cloves slip right out of their papery wrapper.
- Chicken stock
- White wine – or substitute all chicken stock instead.
- Flour
- Butter
- Heavy cream
- Parmesan cheese
- Fresh parsley – or substitute other fresh green herbs, chives, or green onions
- Canola oil
- Salt and pepper
Step by step instructions
- Preheat oven to 400 degrees.
- In a large oven safe pot or dutch oven heat oil over medium high heat. Pat chicken dry with paper towels and sprinkle with ½ teaspoon salt and the pepper.
- Working in batches brown chicken until dark golden brown, about 5 minutes per side.
- Set chicken aside but keep the rendered chicken fat and oil in dutch oven. Add unpeeled garlic cloves to oil and cook until just starting to brown, about 2 minutes.
- Then sprinkle flour over toasted garlic cloves and return browned chicken pieces to the pot.
- Bake chicken and garlic cloves covered, in preheated oven for 50 minutes. Then uncover and continue baking to crisp the skin, about 10 minutes longer.
- Carefully place chicken pieces on a large platter or serving dish.
- And carefully place the pot with garlicky liquid over medium heat. Stir in wine to deglaze and simmer for about a minute. Add broth and season with remaining salt to taste. Simmer until thick, about 3 minutes.
- Then remove from heat and stir in the cold butter, cream and parmesan cheese.
- Pour half the garlic parmesan sauce over chicken on the platter. Placing remaining sauce on the side for serving.
- Garnish with fresh herbs.
- Serve and enjoy!
How to serve
This recipe is delicious served with a good rustic loaf of bread to sop up the garlic parmesan sauce.
But you can also easily make garlic chicken parmesan pasta simply by serving over pasta. Or garlic chicken and rice by serving the sauce and chicken with your favorite white or brown rice. It’s also perfect with roasted potatoes to make garlic parmesan chicken and potatoes.
How to store
Store leftovers, refrigerated, for up to 3 days. To reheat place leftover garlic sauce in the bottom of a 9×12 or smaller baking dish and top with chicken, skin side up. Reheat in 350 degree Fahrenheit oven until sauce is bubbly, skin is crisp and chicken is warmed through.
📖 Recipe
Ingredients
- 3 tablespoons canola oil
- 4-6 pounds bone in skin on chicken thighs
- ½ teaspoon salt
- ½ teaspoon pepper
- 50 cloves garlic unpeeled
- 3 tablespoons flour
- ½ cup white wine
- 1 cup chicken stock
- 1 tablespoon butter
- 2 tablespoons heavy cream
- ¼ cup grated parmesan
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat oven to 400 degrees.
- In a large oven safe pot or dutch oven heat oil over medium high heat. Pat chicken dry with paper towels and season with salt and pepper.4-6 pounds bone in skin on chicken thighs, ½ teaspoon salt, ½ teaspoon pepper, 3 tablespoons canola oil
- Working in batches brown chicken until dark golden brown, about 5 minutes per side.
- Set chicken aside but keep the rendered chicken fat and oil in dutch oven. Add unpeeled garlic cloves to oil and cook until just starting to brown, about 2 minutes.50 cloves garlic
- Then sprinkle flour over toasted garlic cloves and return browned chicken pieces to the pot.3 tablespoons flour
- Bake chicken and garlic cloves covered, in preheated oven for 50 minutes. Then uncover and continue baking to crisp the skin, about 10 minutes longer.
- Carefully place chicken pieces on a large platter or serving dish.
- Place the pot with garlicky liquid over medium heat. Add wine to deglaze and simmer for about a minute. Add broth and simmer until thick, about 3 minutes.½ cup white wine, 1 cup chicken stock
- Remove from heat and stir in the cold butter, cream and parmesan cheese. Season to taste with salt and pepper and pour half the garlic parmesan sauce over chicken on the platter. Placing remaining sauce on the side for serving1 tablespoon butter, 2 tablespoons heavy cream, ¼ cup grated parmesan
- Garnish with fresh herbs, if desired, before serving.2 tablespoons fresh parsley
Nutrition
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