By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 6
331 cal · 55 min
Garlic Chicken with White Wine Sauce
Recipe GLPR5659d2841016a9
A classic French-inspired dish featuring bone-in chicken thighs and breasts braised with forty cloves of sweet, tender roasted garlic and a delicate white wine sauce infused with fresh thyme. The garlic becomes mellow and creamy during cooking, creating an elegant and aromatic dish that's naturally gluten-free and low in carbohydrates.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
3 pounds bone-in, skin-on chicken thighs and/or breasts
Salt and freshly ground black pepper to taste
40 garlic cloves, peeled (about 2 to 3 whole heads)
3 tablespoons extra virgin olive oil
1 1/4 cups dry white wine, such as sauvignon blanc
6 large sprigs fresh thyme
Directions
Pat the chicken pieces dry with paper towels and season generously on all sides with salt and black pepper.
Heat the olive oil in a large heavy skillet or Dutch oven over medium-high heat until shimmering. Working in batches to avoid crowding, add the chicken skin-side down and sear for 4 to 5 minutes until the skin is golden. Turn and sear the other side for 3 to 4 minutes until lightly browned. Transfer to a plate.
Pour off all but about 1 tablespoon of fat from the pan. Add all 40 peeled garlic cloves and sauté over medium heat, stirring occasionally, for 2 to 3 minutes until fragrant and just beginning to soften, being careful not to burn them.
Pour in the white wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2 minutes to reduce slightly and evaporate some of the raw alcohol.
Return the chicken pieces to the pan skin-side up, nestling them among the garlic cloves. Add the fresh thyme sprigs, tucking them around the chicken. The wine should come about halfway up the sides of the chicken.
Reduce heat to medium-low, cover partially, and braise for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F in the thickest part of the thigh (not touching bone). The garlic should be very tender and the sauce should be reduced and slightly thickened.
Remove and discard the thyme sprigs. Taste the sauce and adjust seasoning with additional salt and pepper as needed. Serve the chicken with the garlic cloves and wine sauce spooned over the top.
Comments
This is a straightforward weeknight winner for a Charlotte family. All ingredients are stocked at every major chain—chicken, garlic, olive oil, white wine, thyme, salt, and pepper need no special trips—and the cost per serving runs roughly $2.50 to $3.50 depending on chicken cut, making it genuinely affordable. The stated 55 minutes is honest for browning chicken and reducing sauce, though it assumes you've prepped garlic and thyme ahead; actual hands-on time is under 20 minutes, which works for a busy evening. It reheats beautifully in a low oven or skillet, a real asset for leftovers.
Sign in or create a free account to add your review.
