Sally's Recipe of the Week

Sally's Recipe of the Week

Sally invites you into her kitchen while she cooks up delicious recipes!Full Bio


Ethan's Recipe Of The Week: 40 Garlic Clove Chicken And Brussel Sprouts

Hey guys! Ethan, our Promotions Director, is a great cook and this week he is taking over my recipe page!

So here is his recipe for 40 Garlic Clove Chicken and Brussel Sprouts. Enjoy!


3 pounds Chicken Breasts or thighs. Bone-in, skin-on if you wish.

Salt & ground black pepper

3 whole heads of garlic, cloves separated (40 cloves), peeled

Extra virgin olive oil

1 1/2 cups (300 ml) dry white wine, such as a Sauvignon Blanc (can sub with chicken stock and a teaspoon of lemon juice)

6 large sprigs of fresh thyme

1 pound of Brussel Sprouts cleaned and cut in half

Trim and salt the chicken: Trim the chicken pieces of excess fat. Sprinkle them lightly with salt. Let sit at room temp while you peel the garlic.

Peel the garlic cloves: Lightly smash the garlic cloves with the side of a heavy chef's knife, just enough to break the cloves. Peel.

Brown the chicken: Heat 1 Tbsp olive oil in a Dutch oven (or a large thick-bottom pan with a tight fitting cover) on medium high heat. Working in batches, brown the chicken pieces on all sides, about 2 to 3 minutes per side. Lay the chicken pieces on the hot oil, do not move until browned, then turn over to other side using tongs. Remove from pan when browned.

Sauté the garlic & Brussel Sprouts: Add the garlic & Sprouts and sauté until golden brown, about 4 to 6 minutes.

Add the wine, thyme, chicken, cook until done: Add the wine and the sprigs of thyme. Bring to a boil. Add the chicken pieces, skin-side-up. Reduce the heat to medium low.

Cover the pan and simmer until the chicken is cooked through, about 20-25 minutes. Chicken is done when a meat thermometer inserted into thickest part reads 160-165°F.

Season with salt and pepper, serve with sauce: Season to taste with salt and pepper. Transfer chicken pieces to a platter; spoon garlic sauce over the chicken.

Looks Yummy! Thanks Ethan. Lets Eat!

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