CHICKEN WITH 40 CLOVES OF GARLIC
If you like garlic, you will love this chicken!
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Melt the butter with the olive oil in a large Dutch oven over medium-high heat. Add the chicken to the Dutch oven and brown on all sides in the butter and oil, 5 to 10 minutes. Remove the chicken to a cutting board.
- Drain all but 2 tablespoons of liquid from the pan; stir the garlic cloves into the reserved liquid. Return the chicken to the pan; sprinkle the water, lemon juice, salt, thyme, and black pepper over the chicken; cover tightly.
- Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 90 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Nutrition Facts : Calories 384.4 calories, Carbohydrate 5.4 g, Cholesterol 116.8 mg, Fat 23.9 g, Fiber 0.4 g, Protein 35.4 g, SaturatedFat 7.4 g, Sodium 418.9 mg, Sugar 0.2 g
CHICKEN WITH 40 CLOVES OF GARLIC
In the two decades after World War II, Jane Stern and Michael Stern told Marian Burros of The Times in 1991, "a nation once known for square meals and the bluenose abstinence of Prohibition fell in love with deluxe food, vintage wine and the joy of cooking." They captured that gourmania in their book of that year, "American Gourmet," and this recipe, for a luxe and amazing casserole of nutmeg-scented chicken and garlic, comes from it. Serve the dish with a baguette or two, and squeeze the buds of garlic out on the bread. Spread the mash like butter and use the bread to mop up the luscious sauce.
Provided by Marian Burros
Categories dinner, times classics, main course
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Put the oil in a shallow dish and add the chicken pieces; coat evenly with oil.
- Preheat oven to 375 degrees.
- In a heavy 6-quart casserole, combine the celery, onions, parsley and tarragon. Lay the oiled chicken pieces on top. Pour on the vermouth. Sprinkle with salt and pepper and a dash of nutmeg. Tuck the garlic cloves in and around the chicken pieces. Cover the casserole tightly with aluminum foil, then the lid. Bake 90 minutes without removing the lid.
- Serve chicken, pan juices and garlic cloves with French bread. Diners should squeeze the buds of garlic from their husks onto the bread, then spread the garlic like butter.
Nutrition Facts : @context http, Calories 757, UnsaturatedFat 38 grams, Carbohydrate 10 grams, Fat 55 grams, Fiber 1 gram, Protein 50 grams, SaturatedFat 13 grams, Sodium 909 milligrams, Sugar 2 grams, TransFat 0 grams
CHICKEN WITH 40 CLOVES OF GARLIC
This recipe is for the ultimate garlic lover. Chicken thighs are braised until tender in a rich, roasted garlic sauce, then topped with fried garlic chips. There's even enough roasted garlic paste to whip up a loaf of garlic bread while the chicken cooks.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- Cut the top third off 2 heads of garlic, exposing the tops of the garlic cloves. Put each head on a piece of aluminum foil. Drizzle each with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Wrap tightly and roast until the cloves are golden brown and very soft, about 45 minutes. Let cool slightly. Leave the oven on.
- Unwrap the roasted garlic and pour any garlic-flavored oil from the foil into a small bowl. Squeeze the roasted cloves into the same bowl, discarding the papery shells. Mash with a fork until smooth; set aside.
- Peel and trim the remaining head of garlic. Thinly slice 5 cloves. Heat about 1/2 inch vegetable oil in a small skillet over medium heat, then add 1 slice of garlic. Cook until the garlic is at a lively sizzle, then sprinkle in the rest of the sliced garlic. Cook, stirring, until the garlic is just golden and crisp (don't overcook or it will be bitter), about 1 minute. Drain on paper towels and sprinkle with salt. Set aside.
- Sprinkle the chicken generously with salt and pepper. Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat. Add the chicken in 2 batches skin-side down and cook, flipping once, until golden brown on both sides, about 3 minutes per side. Transfer to a plate.
- Discard the oil and return the Dutch oven to medium heat. Add 2 tablespoons of butter and the remaining garlic cloves and cook until the garlic is light golden, about 3 minutes. Add the wine and use a wooden spoon to scrape up any browned bits from the bottom. Cook until the wine is reduced by half, about 3 minutes. Stir in the chicken broth, lemon juice, thyme and half of the reserved garlic paste. Bring to a boil.
- Use a fork to mash together the flour and remaining 2 tablespoons butter in a small bowl until smooth. Whisk the butter-flour mixture into the Dutch oven until dissolved. Cook until thickened, about 1 minute. Nestle in the chicken skin-side up along with any collected juices from the plate. Cover and bake until the chicken is cooked through, about 25 minutes.
- Meanwhile, add the Parmesan, parsley and remaining 2 tablespoons olive oil to the remaining garlic paste. Stir to combine and season with salt and pepper.
- Put the bread halves on a baking sheet and spread with the garlic mixture. When the chicken has 10 minutes left, add the bread to the oven and bake until toasted, about 10 minutes.
- Cut the bread into pieces. Top the chicken with the reserved garlic chips and chopped parsley.
40-CLOVE GARLIC CHICKEN RECIPE BY TASTY
Here's what you need: chicken thighs, salt, pepper, mixed herb, shallots, garlic, dry vermouth, fresh parsley, dried tarragon, chicken stock
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pre-heat the oven to 180°C (350°F)
- Season the chicken with the salt, pepper and mixed herbs. Set aside.
- Heat some oil in a large pan and sear the chicken for about 10-15 minutes evenly on each side, until golden brown.
- Take the chicken out and set aside.
- Add the shallots and cook down in the remaining juices for about 5 minutes over a low-medium heat.
- Add the garlic cloves and gently cook them for about 2 minutes.
- Pour in the vermouth or white wine and gently cook so that it reduces slightly.
- Add the chicken, parsley sprigs and tarragon, followed by the chicken stock.
- Bake in the oven for 20-25 minutes or until the chicken is cooked through.
- Serve with crusty bread and vegetables of your choice.
- Enjoy!
Nutrition Facts : Calories 404 calories, Carbohydrate 20 grams, Fat 16 grams, Fiber 0 grams, Protein 32 grams, Sugar 6 grams
CHICKEN WITH 40 CLOVES OF GARLIC
Get a taste of the French countryside: chicken with mild, buttery roasted garlic -- yes, 40 cloves of it -- and a few sprigs of thyme. C'est tout!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h15m
Number Of Ingredients 5
Steps:
- Preheat oven to 475 degrees. Place garlic in a medium bowl; cover with another same-size bowl, creating a dome. Hold bowls together tightly, and shake vigorously until skins are loosened, about 30 seconds. Remove and discard skins; set garlic aside.
- Place chicken in a large ovenproof skillet or roasting pan. Rub all over with 1 tablespoon butter; season with salt and pepper. Add thyme, garlic, and remaining tablespoon butter to skillet.
- Roast, basting occasionally with juices and stirring garlic, until an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165 degrees, 45 to 60 minutes. Transfer to a platter, and let rest 10 minutes. Carve chicken, and serve with garlic and pan juices.
Nutrition Facts : Calories 578 g, Fat 33 g, Protein 57 g
GARLIC-BRAISED CHICKEN THIGHS
See how 25 minutes is all you need to prepare these Garlic-Braised Chicken Thighs. Use bone-in chicken thighs to get the ultimate flavor profile. This recipe for Garlic-Braised Chicken Thighs uses a whole head plus two cloves of garlic!
Provided by My Food and Family
Categories Home
Time 37m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat dressing in large skillet on medium heat. Add chicken, skin sides down, to skillet; cook 10 to 14 min. or until thighs are golden brown on both sides, turning after 7 min.
- Meanwhile, slice 2 onions; reserve for later use. Cut (unpeeled) head of garlic crosswise in half; set aside. Finely chop remaining 2 garlic cloves.
- Add garlic halves, cut sides down, to skillet along with the 2 remaining whole green onions. Cook 4 min. or until onions start to turn golden brown, stirring occasionally. Add chopped garlic; cook and stir 1 min.
- Stir in chicken broth, then Worcestershire sauce. Bring to boil; simmer, partially covered, on medium-low heat 12 min. or until chicken is done (165°F). Remove from heat. Discard garlic halves.
- Drizzle chicken with lime juice; sprinkle with reserved sliced onions.
Nutrition Facts : Calories 390, Fat 28 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 155 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 27 g
CHICKEN WITH 40 CLOVES OF GARLIC
I love this dish and have made several versions throughout the years but this is the best I've found so far. It's from Cook's Illustrated. It's a bit more detailed work than other recipes but so totally worth it. The garlic gets sweet and mellow in this dish so if you are looking for a more spicy, biting garlic taste this may not be for you. If you like roasted garlic you will like this. I've made it with and without the vermouth, you can leave it out but it does add that extra touch of goodness. I always brine chicken no matter what the recipe but if you want you can skip that step. You can also peel the garlic if you prefer, but add a bit more oil when roasting it to keep it from sticking. Serve this with crusty bread to mop up the sauce. You must use an oven proof skillet.
Provided by MarielC
Categories Whole Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Adjust oven rack to middle position and heat oven to 400°F.
- Brine the chicken: Dissolve 1/4 cup salt in 2 quarts cold tap water in large container or bowl. Submerge chicken pieces in brine and refrigerate until fully seasoned, about 30 minutes. Rinse chicken pieces under running water and thoroughly pat dry with paper towels. Season both sides of chicken pieces with pepper.
- Meanwhile, toss garlic and shallots with 2 teaspoons olive oil and salt and pepper to taste in 9 inch pie plate; cover tightly with foil and roast until garlic is softened and beginning to brown, about 30 minutes. Shake pan once to toss the contents after 15 minutes (foil can be left on during tossing). Uncover, stir, and continue to roast, until browned and fully tender, about 10 minutes longer, stirring once or twice. Remove from oven and increase oven temperature to 450°F.
- Using kitchen twine, tie together thyme, rosemary, and bay leaf and set aside.
- Heat remaining 1 teaspoon oil in 12-inch heavy-bottomed ovenproof skillet over medium-high heat until it begins to smoke. Swirl to coat pan with oil. Brown chicken pieces skin-side down until deep golden, about 5 minutes. Turn chicken pieces and brown until golden on second side, about 4 minutes longer.
- Transfer chicken to large plate and discard fat. Off the heat add vermouth, chicken broth, and herbs, scraping bottom of skillet with wooden spoon to loosen browned bits.
- Set skillet over medium heat, add garlic and shallot mixture to pan, then return chicken, skin-side up to the pan, nestling pieces on top of and between the garlic cloves.
- Place skillet in oven and roast until instant-read thermometer inserted into thickest part of breast registers about 160 F about 10 to 12 minutes. If desired, increase heat to broil and broil to crisp skin about 3 to 5 minutes.
- Using potholders or oven mitts, remove skillet from oven and transfer the chicken to a serving dish. Set the skillet aside on the stovetop, reserving the liquid.
- Remove 10 to 12 garlic cloves and place in a mesh sieve and set aside. Using a slotted spoon, scatter the remaining garlic cloves and shallots around the chicken and the discard herbs.
- With a rubber spatula push reserved garlic cloves through the sieve and into a bowl. Discard the skins.
- Add the garlic paste to the remaining liquid in the skillet. Bring to a simmer over medium high heat, whisking occasionally to incorporate the garlic. Adjust seasoning with salt and pepper to taste. Whisk in butter. Pour sauce into sauceboat and serve with the chicken.
Nutrition Facts : Calories 690.1, Fat 50.2, SaturatedFat 15.8, Cholesterol 202.4, Sodium 7284.9, Carbohydrate 11.3, Fiber 0.6, Sugar 0.4, Protein 46.9
CHICKEN WITH MORE THAN 40 CLOVES OF GARLIC
Provided by Suzanne Hamlin
Categories dinner, casseroles, main course
Time 50m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees. Place the rack in the lowest slots.
- Rinse the chicken thighs, shake dry and lightly salt and pepper them.
- Put half the thighs in one layer in a heavy casserole with a lid. Sprinkle with half the garlic cloves, half the olive oil and half the parsley. Repeat, making another layer with the remaining ingredients.
- Cover the chicken with a piece of waxed paper, and put on the lid.
- Cook for 40 minutes, or until the chicken is cooked through and the garlic cloves are very soft. Serve the chicken with all its juices, along with crusty bread for sopping them up and for spreading with garlic.
Nutrition Facts : @context http, Calories 383, UnsaturatedFat 19 grams, Carbohydrate 15 grams, Fat 29 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 474 milligrams, Sugar 1 gram, TransFat 0 grams
CHICKEN WITH 40 GARLIC CLOVES
This is a delicious meal with many layers of flavor from the roasting of the wine, garlic, and herbs. Enjoy. I got this several years ago from the online recipes of Williams Sonoma.
Provided by Vicki Kaye
Categories Chicken Breast
Time 1h30m
Yield 12 pieces, 8 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 400 degrees.
- Season the chicken with salt and pepper. In a wide Dutch oven (I used a cast-iron skillet for later transfer to oven) over medium-high heat, warm the olive oil. Working in batches, brown the chicken, 2 to 3 minutes per side. Transfer to a plate.
- Add the garlic to the pan and cook, stirring, for 1 minute. Remove the pan from the heat. Add the chicken, rosemary, thyme and lemon zest and stir to combine. Cover the pan, transfer to the oven and roast for 20 minutes. Baste the chicken with the accumulated juices. Continue roasting, uncovered, until the chicken is cooked through and the juices run clear when the meat is pierced with a knife, about 30 minutes more.
- Transfer the chicken to a platter; leave the garlic in the pan. Cover the chicken loosely with aluminum foil.
- Set the pan over medium heat and mash the garlic with the back of the spoon. Add the wine and cook for 3 minutes. Add the stock and cook, stirring occasionally, until slightly thickened, about 5 minutes. Whisk in the butter a few pieces at a time. Season with salt and pepper. Transfer the sauce to a sauceboat. Serve the chicken immediately and pass the sauce alongside.
- (I made this a healthier version last night by adding the wine at the same time as the stock and just serving the dish with the whole garlic--minus the sauce and the butter at the end). It looked beautiful and was delicious.
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