Braised Chicken with Roasted Garlic

October 8, 2014
Braised Chicken with Roasted Garlic - The amount of garlic may seem excessive, but this dish highlights its softer side. Slow cooking creates a wonderfully mild paste that is sweet, and full of flavor

The kindness of a stranger ..

isn't something one quickly forgets

Braised Chicken 1

Photo Credit:

I held my breath and clicked Send .. an email written .. re-written .. and generally overthought for longer than I'd like to admit.

Would it be possible to build a community of Iowa food writers?

I'd read so many of their words over the past weeks .. and found them to be people I'd genuinely love to know. A husband and wife team who reviews restaurants & diners .. a coop in Iowa City .. stories of the faces behind our food .. university extension and outreaches .. and places to find a darn good recipe for tonight's dinner

I'll never forget her response .. it was warm and welcoming .. encouraging .. thoughtful .. but above all else it was kind.

Garlic Chicken 3

Photo Credit: Des Moines Register

Turns out she's a Des Moines restaurant reviewer .. writer for the Des Moines Register's “All Things Food” column .. host on KCWI-23's “Great Food” segments .. blogger .. and cookbook author.

This week .. as our house filled with the incredible smells of roasted garlic and braised chicken .. I couldn't help but think it fitting .. that someone with a big heart would write a cookbook all about braising.

These are the kinds of dishes you'll want to share with others around your kitchen table .. or have in the oven when your Sweetie walks in the door after a long day. Their aromas fill the house with the kinds of smells that make you happy and warm .. the perfect recipes really .. for making a house .. a home

Braised Chicken with Roasted Garlic - The amount of garlic may seem excessive, but this dish highlights its softer side. Slow cooking creates a wonderfully mild paste that is sweet, and full of flavor

What is braising?

Wini describes it best

Braising is a cooking method that calls on low, moist heat and lengthy cooking times to cook foods, especially meats and poultry. The meat is browned in fat (such as butter or cooking oil) then covered and cooked in a small amour of wine, broth, beer, or water. Through this cooking process, the meat's fats melt away, its tough fibers soften, and its flavors become rich and flavorful. Finally, the pan juices become the basis of a succulent sauce – or even the sauce itself

Braising is a much-loved way to turn less expensive cuts of meat such as pork shoulder, beef chuck, and chicken thighs into thoroughly satisfying, boldly flavored dishes. It's also a relatively easy way to cook and entertain:  Much of the work is done up-fornt and most of the cooking time is hands-off. Classic braises include Beef Bourguignon, Coq au Vin, and Osso Bucco; however, the technique can apply to a world of contemporary flavors.

We chose a classic that many have written over the years:  Chicken With 40 Cloves of Garlic. Some recipes call for unpeeled garlic .. others use cloves that are peeled .. as they tend to lend a greater intensity to the garlic flavor. Other variations include such things as the selection of chicken parts .. or liquids used.

Braised Chicken with Roasted Garlic - The amount of garlic may seem excessive, but this dish highlights its softer side. Slow cooking creates a wonderfully mild paste that is sweet, and full of flavor

We really enjoyed this version .. it uses peeled cloves .. and once the chicken is removed from the pan .. the garlic continues to cook while it's being mashed. Then a quick whisking is employed to make a smooth sauce. It's well with the effort

The amount of garlic may seem excessive .. but this dish is all about highlighting its softer side. The slow cooking time mellows its normally strong taste and aroma .. creating instead a mild paste that is sweet .. flavorful .. and absolutely wonderful.



ps:  Worried about peeling all of that garlic? Try this super simple (and really fun!) technique

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~ Adapted from the recipe for Chicken with 20 Cloves of Garlic | found in The Braiser Cookbook: 22 irresistible recipes created just for your braised – great for Le Creuset, Lodge, All-Clad, Staub, Tromantina, and all other braiser pans by Wini Moranville .. here

Braised Chicken with Roasted Garlic


  • 1 4- pound chicken cut into 8 pieces (or 4 pounds of chicken pieces) ** We used bone-in thighs
  • Salt and freshly ground black pepper to taste
  • 1 Tbsp unsalted butter
  • 1 Tbsp extra-virgin olive oil
  • 40 cloves garlic peeled (you can use up to 100 cloves)
  • 1 Tbsp dried herbes de Provence crushed
  • 1/2 cup dry white wine
  • 3/4 cup low-sodium chicken broth
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp butter


  • Preheat the oven to 350°F.
  • Season the chicken lightly with salt and pepper.
  • Heat the butter and olive oil in a 3-1/2-quart braiser over medium-high heat; add the chicken and cook, turning often, until it is golden brown on all sides (~ about 10 to 15 minutes)
  • Transfer the chicken to a plate and drain off all but 1 Tbsp of the liquid from pan.
  • Lower the heat to medium.
  • Add the garlic and cook, stirring frequently, until they starting to turn color (but aren't completely brown) , about 2 minutes.
  • Add the herbes de Provence, white wine and chicken broth to the pan; bring to a boiling, scraping the browned bits from the bottom of the pan.
  • Return the chicken to the braiser, skin side up. Cover and bake in the oven for 20 minutes.
  • Baste the chicken with the juices from the pan.
  • Return the chicken to the oven and bake, uncovered until it is tender and no longer pink (170°F for breasts, 180°F for thighs and drumsticks), 20 to 30 minutes more.
  • Remove chicken to a serving platter; and cover with aluminum foil if you need to keep it warm.
  • Return the braiser to the stovetop, over medium-high heat. If it looks like there’s less than 1/2 cup pan juices left, add additional wine to equal about 1/2 cup.
  • Bring the pan juices to a boil while using a fork to mash the garlic cloves, whisking the pulp into the liquid as you work.
  • Add the lemon juice.
  • Whisk in the last of the butter, 1 Tbsp at a time, until it's incorporated.
  • Divide chicken among four serving plates and top each serving with some of the sauce.
  • Serve with a side salad or your favorite veggie side
Serves: 10
Nutrition + Show
Calories 347
Total Fat 23.14g
Carbohydrates 1.2g
Sugars 0.4g
Protein 31.02g
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  • Reply Thalia October 8, 2014 at 9:35 pm

    I have never cooked with chicken like this before! Definitely a recipe that I must try.. looks totally delicious and packed full of yummy flavour!

    • Reply sexyveggie October 10, 2014 at 10:40 pm

      Hey Thalia

      It’s really .. really good. Let me know how it goes for you!

      Have a happy & delicious weekend .. Ali

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