Chicken With Champagne And 40 Cloves Of Garlic Recipes

Steps:

• Preheat the oven to 325 degrees F. Heat a large, heavy-bottomed Dutch oven over medium-high heat. When hot, add the oil. Season the chicken on both sides with 2 teaspoons salt and 1 teaspoon pepper. Working in batches so as to not crowd the pot, sear the chicken, skin side down, until golden brown, about 6 minutes per batch. Brown briefly on the second side, then transfer the browned chicken to a plate.
• Add the garlic to the pot and cook, stirring, until lightly golden, 1 to 2 minutes. Add the lemon juice, Champagne, broth, and thyme, and return the chicken to the pot, nestling the pieces down into the liquid. Make sure some of the garlic is sitting on top of the chicken. Bring the liquid to a boil, cover the pot, and place in the oven. Cook, stirring once midway to ensure even cooking, until the chicken is falling-off-the-bone tender, about 1 hour and 15 minutes.
• Transfer the chicken and some of the garlic to a platter, and cover to keep warm. Remove and discard the thyme sprigs.
• In a medium bowl, mash the flour and butter together to form a smooth paste. Slowly whisk 1/2 cup of the hot juices from the pot into the paste until smooth, then add this mixture to the pot along with 2 tablespoons of the parsley, and whisk to combine. Don't worry if some of the garlic cloves get smashed -- they will help to thicken and enrich the sauce. Cover and cook over medium heat until the gravy has thickened, 10 to 20 minutes longer. Season the sauce with 1/2 teaspoon salt and 1/4 teaspoon pepper, or more to taste. Serve the chicken with the gravy spooned over the top and sprinkled with the remaining 1 tablespoon parsley.

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.

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.

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.

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!

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.