40 Cloves of Garlic Chicken with Penne / by Judy Kim

by Judy Kim 

40 Cloves of Garlic Chicken with Penne

Garlic and chicken were made for each other. This dish is really a one pot meal that can be served with anything. I have it here with penne, but it would be equally good over wild rice, quinoa or cauliflower rice. Enjoy this for a cozy Sunday supper but it comes together quickly enough to be a weeknight dinner.

Yield: 4 servings


1 tablespoon extra-virgin olive oil

2 pounds bone-in skin-on chicken thighs

Kosher salt

Freshly ground black pepper

40 garlic cloves, peeled

1 cup dry white wine

1 1/2 cups low-sodium chicken broth

2 tablespoons unsalted butter

1/4 cup heavy cream

12 ounces penne

1/4 cup chopped parsley


  1. In a large skillet over medium-high heat, warm oil. Dry chicken thighs with paper towels and season with salt and pepper. Sear chicken skin side down until brown, 5 minutes. Flip over and cook for 1 minute more, then transfer to a plate skin side up.

  2. Add garlic and cook for 5 minutes over medium heat. Stir in wine and broth, using a wooden spoon to scrape up the brown bits. Season with salt and pepper and add chicken, skin side up. Bring to a boil and simmer on low until chicken is cooked through and sauce is thickened, 20 minutes. Stir in butter and heavy cream.

  3. Meanwhile, in a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water.

  4. Transfer penne, pasta water and parsley into the pan and mix well. Add chicken and serve immediately.


Adapted recipe from "Insanely Easy Weeknight Dinners" on Delish.com