Don’t Kiss Me Chicken—chicken quarters with 40 cloves of garlic and a savory sauce. A classic french recipe that has been made faster with your Instant Pot.
Don’t Kiss Me Chicken
This famous chicken recipe has 40 cloves of garlic included! So you might be thinking “no kissing after I eat that!” Haha! But the truth is you won’t smell like garlic at all. The garlic magically ends up mellowing out and has a mild, buttery flavor with a hint of sweetness.
Today’s recipe is my easier take on a popular french dish called Poulet aux Quarante Gousses d’Ail. Usually, it starts with a whole chicken cut into pieces. I used skin on, bone-in chicken quarters that I found at Winco. They cost me about $5.63 for 4 pounds. Not a bad deal! The chicken is seared, garlic is sauteed and then the chicken is pressure cooked to tenderness. Finally, the sauce is thickened with a bit of flour and then you’re ready to dig in. Skyler, Terry (his friend) and Greg took this chicken down in about 2 minutes. They LOVED it. I, luckily, got a chicken leg before it was all gone.
Ingredients/Substitution Ideas
- Chicken leg quarters–the package I used was 4 pounds
- Kosher salt
- Black pepper
- Olive oil
- Peeled cloves of garlic–to save myself time I buy the big package of peeled garlic cloves from Sams or Costco and then I freeze it and use them in recipes.
- Chicken broth–or water and Better than Bouillon chicken base
- White wine vinegar
- All-purpose flour
Steps
Salt and pepper the chicken.
Heat either your Instant Pot on the saute setting (you’ll need to work in batches) or a large pan over medium high heat on the stove. Add in the oil and swirl around. Place the chicken into the pot, skin side down, and sear for 5 minutes. Move the chicken to a plate and set aside.
Add the garlic cloves into the pot and toast until just turning golden.
Don’t overcook (burnt garlic is bitter). Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off the heat.
Pour in the vinegar. Add in the chicken.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 20 minutes. When time it up let pot sit for 10-15 minutes.
Move the chicken and garlic cloves to a platter and tent with foil.
Put the flour into a pyrex glass measuring cup or a bowl and whisk in a cup of the liquid from the Instant Pot. Whisk until smooth.
Turn Instant Pot to the saute setting. Whisk the slurry into the pot and simmer for a couple minutes, until it thickens up. Season with a bit of salt and pepper.
Ladle the sauce over the chicken and garlic. Serve and enjoy!
Notes/Tips
- If you want to get fancy serve chicken topped with some fresh sprigs of thyme.
- Serve with mashed potatoes (or mashed cauliflower) and roasted vegetables.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Can I make this with another cut of chicken? Sure! you can make this recipe with bone-in, skin on chicken thighs, legs or breasts. You can also make it with boneless skinless thighs (only pressure cook for 15 minutes). I don’t suggest making this with boneless skinless breasts (although bone-in breasts would work well).
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Don’t Kiss Me Chicken
- Prep Time: 25 minutes
- Cook Time: 20 minutes (plus 10 minute NPR)
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
Ingredients
- 4 chicken leg quarters (the package I used was 4 pounds)
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 Tbsp olive oil
- 40 peeled cloves of garlic
- 1 cup chicken broth
- 1 Tbsp white wine vinegar
- 2 Tbsp all-purpose flour
Instructions
- Salt and pepper the chicken. Heat either your Instant Pot on the saute setting (you’ll need to work in batches) or a large pan over medium high heat on the stove. Add in the oil and swirl around. Place the chicken into the pot, skin side down, and sear for 5 minutes. Move the chicken to a plate and set aside.
- Add the garlic cloves into the pot and toast until just turning golden. Don’t overcook (burnt garlic is bitter). Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off the heat.
- Pour in the vinegar. Add in the chicken.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 20 minutes. When time it up let pot sit for 10-15 minutes.
- Move the chicken and garlic cloves to a platter and tent with foil.
- Put the flour into a pyrex glass measuring cup or a bowl and whisk in a cup of the liquid from the Instant Pot. Whisk until smooth. Turn Instant Pot to the saute setting. Whisk the slurry into the pot and simmer for a couple minutes, until it thickens up. Season with a bit of salt and pepper.
- Ladle the sauce over the chicken and garlic. Serve and enjoy!
- Category: Chicken
- Method: Instant Pot
More Bone-in Chicken Recipes…
Instant Pot Chicken Adobo
An easy 6-ingredient recipe for the tastiest chicken ever! A Filipino recipe of tender chicken thighs braised in vinegar and soy sauce with lots of garlic.
Slow Cooker Mexican Chicken Drumsticks
For tender, fall off the bone chicken, use your slow cooker! I love buying chicken drummies because they are always such a good deal. Kids love holding the chicken drumsticks in their hand instead of having to awkwardly cut their meat with a fork and knife. Try these enchilada chicken drumsticks for dinner this week!
Instant Pot Dijon Chicken
Tender bites of bone-in chicken thighs and mushrooms are covered in a dijon, lemon and tarragon sauce.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
I added a tsp. or dried thyme to give it more flavor. If I make again will try a 15 minute cook time since it was a bit overcooked. It’s good over either jasmine or brown rice.
That’s what it looked like but I wanted to be sure. Thank you.
Are we to just sear one side of the chicken?
Anytime you see sear in a recipe, you sear both or all sides.
I just seared on the side with the skin.
That’s what it looked like but I wanted to be sure. Thank you.