Good Eats 40 Cloves And A Chicken Alton Brown Recipes
GOOD EATS 40 CLOVES AND A CHICKEN (ALTON BROWN)
Tender and succulent, this is fall-off-the-bone chicken, with tons of roasted garlic! This recipe can be made quicker and without too much fuss, it's suggested to purchase whole garlic cloves already peeled. They are usually found in a jar in the produce section and sometimes even packed in oil. :)
Provided by 2Bleu
Categories Chicken
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Season chicken with salt and pepper. Toss with 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat.
- Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours.
- Remove chicken from the oven, let rest for 5 to 10 minutes.
40 CLOVES AND A CHICKEN
Steps:
- Preheat oven to 350 degrees F.
- Season chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours.
- Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.
Nutrition Facts : Calories 369 calorie, Fat 19.5 grams, SaturatedFat 5 grams, Cholesterol 136 milligrams, Sodium 250 milligrams, Carbohydrate 6 grams, Fiber 0.5 grams, Protein 40 grams, Sugar 0 grams
40 CLOVES OF GARLIC CHICKEN WITH TOUCH OF HEAT
I first heard of this watching "Barefoot Contessa" and I thought '40 cloves of Garlic, I know I love garlic but that is insane.' I was wrong. This recipe taste like it took all day to make. It is truly fabulous. I've tweaked it to my own style. One thing thought, is that the prep work is a little tedious. I'd say, do that the night before and refrigerate.
Provided by PaintItBlacc
Categories Stew
Time 1h20m
Yield 3-5 serving(s)
Number Of Ingredients 12
Steps:
- Boil 4 Cups of Water.
- Separate All Garlic Cloves and add them to Boiling Water for 1 minute.
- Remove Skin from Garlic Cloves.
- Combine Minced Shallot, dash of Cayenne pepper, and 1 tablespoon of Thyme.
- Rub the seasoning of Shallot, cayenne and Thyme in between chicken skin.
- Heat on medium-high in a large Dutch Oven Pot the Olive Oil and Butter.
- Braise the Chicken (make sure your chicken is washed and patted dry).
- Braise the Chicken in batches for 5 minutes or until Golden Brown.
- Remove chicken to rest aside in a dish.
- Add the 40 Cloves of Garlic to the pot.
- Sauteed Garlic in residual oils in the pot until Golden Brown.
- Add 2 Tablespoons of Cognac and All of the Wine.
- Bring to a boil then add back all of your chicken.
- Bring down the heat to the lowest you can.
- Sprinkle the rest of the Thyme Leaves.
- And cover to simmer on the lowest flame for 30 Minutes until cooked.
- In a bowl take Flour, heavy cream and 1 Cup of the Gravy and whisk.
- Whisk until smooth and add in 1 Tablespoon of Cognac.
- Add to the pot and combine well and bring to boil for 2 minutes
- Taste Test the Gravy, add desired Salt and Pepper.
- You can add the chicken back to the pot or spoon gravy over chicken.
- Serve Hot.
Nutrition Facts : Calories 881, Fat 53.9, SaturatedFat 17.3, Cholesterol 230.9, Sodium 210.9, Carbohydrate 21.3, Fiber 1.2, Sugar 1.6, Protein 54.9
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