40 garlic clove chicken, or Poulet aux 40 gousses d’ail, is one of those classic French dishes that perfectly shows how great simple ingredients can be when you treat them right. It comes from rustic French country cooking, most commonly tied to the Provence region, where garlic is used generously and cooked with the chicken. I used to make this at one of the restaurants I worked at, and I swear prepping it meant peeling what felt like a never ending pile of garlic. My hands would smell like garlic for days after, no matter how many times I washed them. But honestly, it was always worth it. As the chicken slowly braises, the garlic turns soft, sweet, and almost buttery, completely losing that sharp bite and melting into the sauce.

• Chicken Thighs, Bone In – I use bone in, skin on for the most flavor and moisture. You can substitute with boneless thighs, but you will lose some richness in the sauce. 
• Drumsticks – These add extra flavor from the bones and give a mix of textures. You can swap for all thighs or even use a whole broken down chicken.
• Avocado Oil – I use this for its high smoke point and neutral flavor. You can substitute with olive oil, grapeseed oil, or any neutral oil.
• Butter – Adds richness and helps build the sauce. You can swap for more oil if needed, but you will miss some of that classic flavor. Use oil if dairy free.
• Garlic – The star of the dish. You need peeled garlic cloves whole for this.
• Thyme – Adds that classic French, earthy flavor. You can substitute with rosemary (use less since it is stronger) or dried thyme if needed.
• White Wine – Adds acidity and balance to the richness. Use a dry white wine like Sauvignon Blanc or Pinot Grigio. You can substitute with chicken stock.
• Chicken Stock – Builds the base of the sauce. Homemade is best, but a good quality store bought works great. You can also use bone broth.