Chicken With 40 Cloves Of Garlic
By :Paleo On the Go
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You might think a dish with so many cloves of garlic would be overpowering, but it’s not. It is full of great flavor and because it was done in the Instant Pot the chicken is super tender. Serve it with some riced cauliflower, Yum!
Votes: 11
Rating: 4.09
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Poultry
Duration 30-60 min
Diet Paleo
Cooking Technique Pressure Cook, Sauté
Main Ingredient Chicken, Garlic
Prep Time 5 minutes
Cook Time 26 minutes
Servings
4 servings
Ingredients
  • 4 lb whole chicken cut into pieces
  • 1/2 tsp sea salt
  • 1 tbsp olive oil
  • 40 cloves garlic or more
  • 1 tsp oregano chopped
  • 1 tsp rosemary chopped
  • 1 tsp thyme chopped
  • 1 cup chicken stock
  • 2 tbsp coconut cream
  • 2 tbsp arrowroot
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Poultry
Duration 30-60 min
Diet Paleo
Cooking Technique Pressure Cook, Sauté
Main Ingredient Chicken, Garlic
Prep Time 5 minutes
Cook Time 26 minutes
Servings
4 servings
Ingredients
  • 4 lb whole chicken cut into pieces
  • 1/2 tsp sea salt
  • 1 tbsp olive oil
  • 40 cloves garlic or more
  • 1 tsp oregano chopped
  • 1 tsp rosemary chopped
  • 1 tsp thyme chopped
  • 1 cup chicken stock
  • 2 tbsp coconut cream
  • 2 tbsp arrowroot
Votes: 11
Rating: 4.09
Rate this recipe!
Instructions
  1. Season the pieces of chicken with sea salt.
  2. Select the saute setting on your Instant pot, allowing it to come up to temperature.
  3. Add1 Tbsp of olive oil to the instant pot, and swirl around.
  4. Add half of the chicken pieces, skin side down, and sear for 4 minutes. Flip, and sear on the other side for 4 minutes. Set this chicken aside, and repeat with the remaining chicken.
  5. Add the garlic cloves to the pot, and sauté for 1-2 minutes, stirring frequently.
  6. Turn off the sauté setting.
  7. Add the chicken back into the Instant Pot and sprinkle it liberally with the chopped herbs.
  8. Add the chicken stock to the pot, then seal the lid.
  9. Select poultry, and time for 20 minutes.
  10. Once the timer has gone off, allow the Instant Pot to gradually depressurize about 10 minutes. Remove the chicken and set aside to keep warm.
  11. Turn the sauté function back on high.
  12. Add the coconut cream to the pot with the stock and garlic and stir gently.
  13. Dilute the arrowroot in some water and stir in gradually to thicken the sauce.
  14. After it has thickened to a rich consistency, pour the creamy garlic clove sauce over the chicken and serve.
9 replies
  1. A.J.
    A.J. says:

    This one hits it out of the park! Followed it to the letter and the chicken turned out moist and fall off the bone tender. Roommate said I knocked it out of the park. I just loved it.

  2. mmarques
    mmarques says:

    This chicken is really flavorful and tender. However, it takes a really long time to prepare. It took me forever to peel all the garlic cloves. The recipe calls for spending about 20 minutes sautéing before pressure cooking.

  3. Dukesquared
    Dukesquared says:

    If you dont have the “poultry” setting. Just hit “meat” and use the same time. Improvise, its delicious!

  4. Abaustin4
    Abaustin4 says:

    Tastes great. Usee butter instead of coconut cream & boneless chicken thighs & just pressed cooked it for 10 minutes. It does take a lot longer than 5 minutes to do the food prep though.

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