Rustic 50 Clove Garlic Chicken. Photo by Tristin Rieken
Rustic 50 Clove Garlic Chicken. Photo by Tristin Rieken
Farmstand FreshFeaturedRecipes

Rustic 50 Clove Garlic Chicken

Recipe by Tristin Rieken, Fresh Flavorful

With 50 cloves of garlic this rustic garlic chicken recipe allows the fresh early season Inchelium red garlic to take center stage. There’s no need to count all 50 cloves, just use around 4 heads of unpeeled garlic cloves. The papery peel allows the garlic to perfectly roast alongside the chicken to later be gently squeezed out and slathered on the crispy chicken.

For this recipe, Tristin used Inchelium Garlic from La Conner Gardens. Margy & Chris Dariotis’s beautiful roadside stand at La Conner Gardens greets visitors and locals alike with organic fresh produce and flowers. They specialize in gourmet varieties of garlic, tomatoes, and peppers, plus various other fruits, vegetables, and flowers. Products vary throughout the season. They are located a mile east of downtown La Conner on the corner of Chilberg & Hulbert Rd. Learn more about La Conner Gardens on our blog.

Rustic 50 Clove Garlic Chicken



Prep time


Cooking time



Recipe by Tristin Rieken, Fresh Flavorful


  • 3 T canola oil

  • 4-6 pounds bone in skin on chicken (either whole cut
    up or about 8-10 chicken thighs)

  • 1 tsp salt

  • 1/2 tsp pepper

  • 4 heads of garlic, cloves separated (can peel but
    don’t have to – everyone can squeeze garlic out on
    their own plates)

  • 3 T flour

  • 1 C white wine – or substitute chicken stock instead

  • 1 C chicken stock

  • 2 T butter

  • 2 T fresh parsley, chives, or green onions


  • Heat oven to 400 degrees
  • In a large oven safe pot, heat the oil over medium high heat. Pat chicken dry with paper towels and sprinkle with ½ tsp salt and the pepper.
  • Working in batches, cook chicken until well browned, about 5 minutes per side, starting with skin side down.
  • Once all chicken is browned and set aside, reduce the heat to medium. Add garlic and sauté until just starting to brown, about 3 minutes. Sprinkle flour over toasted garlic and stir until combined. Return browned chicken pieces to the pot. Cover and bake for 50 minutes. Then remove cover and continue baking to crisp the skin, about 10 minutes longer.
  • Place chicken pieces on a large platter or serving dish. And carefully place the pot over medium heat. Stir wine into the garlicky liquid to deglaze and simmer for about a minute. Then stir in broth and season with remaining salt to taste. Simmer until thick, about 3 minutes. Then remove from heat and stir in the cold butter.
  • Pour half the garlic sauce over chicken on the platter and place the remaining garlic sauce on the side for serving. Garnish with fresh herbs and serve with rustic French bread, pasta, rice, or potatoes to sop up all the delicious garlic sauce.


  • Yields four large servings that can be reheated by placing leftover garlic sauce in the bottom of a 9×12 or smaller baking dish then place the chicken, skin side up, on top of the sauce. Reheat in 350 degree Fahrenheit oven until sauce is bubbly, skin is crisp and chicken is warmed through.

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