Garlic Chicken

Garlic Chicken

15 Reviews
From: EatingWell Magazine, May/June 2012

Whole garlic cloves are mild when simmered with chicken in a simple white wine-mustard sauce in this garlic chicken recipe. Serve with smashed potatoes with buttermilk and sautéed green beans.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 heads garlic, cloves separated
  • 8 chicken drumsticks (about 2½ pounds), skin removed, trimmed
  • ½ teaspoon salt, divided
  • ¼ teaspoon freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • ⅓ cup white wine
  • 1 cup reduced-sodium chicken broth
  • 2 teaspoons Dijon mustard
  • 2 teaspoons all-purpose flour
  • ⅓ cup chopped fresh chives or scallion greens


  • Active

  • Ready In

  1. Lightly smash garlic cloves with the side of a large knife to loosen the skins. Peel; cut larger ones in half. Sprinkle chicken with ¼ teaspoon salt and pepper.
  2. Heat oil in a large skillet over medium heat. Add the garlic and cook, stirring, until beginning to brown, about 2 minutes. Remove to a plate with a slotted spoon.
  3. Add chicken to the pan and cook until browned on one side, about 4 minutes. Turn it over and return the garlic to the pan. Add wine and cook for 1 minute.
  4. Whisk broth, mustard, flour and the remaining ¼ teaspoon salt in a small bowl. Add the mixture to the pan; bring to a boil, then reduce the heat to maintain a lively simmer. Cover and cook until the chicken is cooked through, 8 to 10 minutes. Serve sprinkled with chives (or scallion greens).

Nutrition information

  • Serving size: 2 drumsticks & about ⅓ cup sauce
  • Per serving: 343 calories; 18 g fat(3 g sat); 0 g fiber; 7 g carbohydrates; 33 g protein; 16 mcg folate; 168 mg cholesterol; 1 g sugars; 0 g added sugars; 203 IU vitamin A; 7 mg vitamin C; 48 mg calcium; 2 mg iron; 631 mg sodium; 471 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ other carbohydrate, 4½ lean meat, 2 fata

Reviews 15

November 14, 2017
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By: Maggie
This was a very tasty and simple dish. The only changes I made was that I added a whole can of chicken broth instead of the 1 cup it asked for and used cooking wine since that's what I had. I also used boneless chicken breasts instead because that's what I had. I thickened the sauce accordingly. Everything else was the same. It was so good. Will definitely make this again.
June 28, 2017
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By: Amy
I was expecting this dish to be somewhat lacking in flavor, but I was proven wrong. I love this dish and cannot wait to eat it again.
April 12, 2017
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By: Hope
My boyfriend and I love this recipe!!! It was delicious!!!
November 18, 2014
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By: EatingWell User
I had intended to make this with chicken thighs as I thought sauce on drumsticks might get a bit messy, but the store was out of both so I bought bone-in chicken breasts; not the best choice as they took so long to cook, even after attempting to butterfly them halfway through the cooking time (should've gone boneless and pounded them thin or cut them up). As for those complaining that the sauce was thin, just keep cooking it down! I was using a large pan as it was the only one I had with a lid and due to the relatively large cooking surface, I was in trouble of ending up with NO sauce as it kept evaporating (and thickening). So I kept adding wine lol! Peeling garlic can be a bit fiddly, but occasionally my store stocks packages of pre-peeled garlic. Obviously more expensive than whole unpeeled heads, but a great time-saver and you can freeze the rest. Pros: Delicious, uses every-day ingredients
May 01, 2014
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Hand Down Best Drumsticks I have an extremely picky eater and am not fond of drumsticks, but all six of us will eat this. The chicken is moist. I don't like peeling the garlic, but other than that it's good. Pros: Delicious and Moist Cons: Peeling the garlic is a pain.
May 01, 2014
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Hands Down Best Drumsticks I have an extremely picky eater and am not fond of drumsticks, but all six of us will eat this. The chicken is moist. I don't like peeling the garlic, but other than that it's good. Pros: Delicious and Moist Cons: Peeling the garlic is a pain.
January 15, 2014
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By: EatingWell User
I made a variation of this last night. I switched the legs for boneless-skinless thighs because they were on sale and I'm a poor college student, and when I was at the store I forgot to get Dijon, so I took a huge risk and substituted honey mustard. It sounds disgusting, but it worked. Everything was quite tasty.
January 11, 2013
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By: mrscrazyed
Didn't live up to expectations This recipe did not live up to my expectations. Love garlic! In this recipe, the garlic does shine. However, the sauce is a little off-putting. Couldn't put my finger on it; don't think it was the mustard. Perhaps the combination of the wine and chicken broth. Were I to make it again, I would replace the chicken broth with white wine, but not the whole cup. But there are better garlic chicken recipes out there so won't try this again. Pros: great garlic flavor Cons: sauce never thickened
July 07, 2012
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By: EatingWell User
Great flavor, sauce a little thin The garlic is is awesomely sweet. The chicken is moist and flavorful. The flavor of the sauce was wonderful! My major complaint is that the sauce was really. The chicken gave off enough liquid to thin it down. I used chicken thighs. That may have created more moisture. I'll try drumsticks when I have them. I may also add mo flout. I also plan to put the chicken in the pan in two batches the next time to see of I can get some more browning action. There was enough good about this recipe to ditz with it a bit. Pros: Flavor, moistness Cons: Thin sauce, pan too crowded for the chicken to brown properly
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