CHICKEN WITH 20 CLOVES OF GARLIC
There's a famous recipe called Chicken with 40 Cloves of Garlic; this one is twice as good! We're going to cook chicken in a garlic marinade and a glaze. This is for garlic lovers only.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 9h
Yield 6
Number Of Ingredients 11
Steps:
- Pour olive oil into blender and add red wine vinegar, garlic, thyme, rosemary, oregano, and red pepper flakes. Blend until garlic marinade is smooth and creamy.
- Cut several deep slashes into the meat of each chicken piece using a sharp knife. Place chicken into a large bowl, pour marinade over chicken, and stir to get marinade into the cuts and all over the chicken. Cover bowl with plastic wrap and refrigerate overnight.
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Lightly grease the foil with 1 teaspoon olive oil.
- Arrange chicken pieces onto the prepared baking sheet and season both sides of chicken with salt and black pepper.
- Bake in the preheated oven until an instant-read meat thermometer inserted into the thickest piece of chicken reads 160 degrees F (70 degrees C), 40 to 45 minutes. Top with chopped Italian parsley.
Nutrition Facts : Calories 524.9 calories, Carbohydrate 4.7 g, Cholesterol 97 mg, Fat 42.1 g, Fiber 0.6 g, Protein 31.4 g, SaturatedFat 8.2 g, Sodium 122.3 mg, Sugar 0.2 g
20 CLOVES OF GARLIC ROAST CHICKEN
Steps:
- Cut 12 garlic cloves in half. Place chicken on a cutting board. Tuck wings under chicken. With a sharp paring knife, cut 24 small slits in breasts, drumsticks and thighs. Insert each with a halved garlic. Place the lemon wedges, thyme and remaining whole garlic cloves in chicken cavity. Tie drumsticks together., Transfer chicken to a rack in a shallow roasting pan, breast side up. Rub skin with butter; sprinkle with salt and pepper., Roast, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a thermometer inserted in thigh reaches 180°. Remove chicken from oven; tent with foil. Let stand for 15 minutes before carving.
Nutrition Facts : Calories 457 calories, Fat 29g fat (10g saturated fat), Cholesterol 149mg cholesterol, Sodium 406mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 43g protein.
CHICKEN WITH 20 CLOVES OF GARLIC
I am always looking for new and interesting ways to prepare boneless chicken breasts. This one sounds amazing!
Provided by Jtrillich
Categories One Dish Meal
Time 20m
Yield 1 breast, 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat large non-stick skillet on medium high heat.
- add chicken and garlic and cook for 4 minutes - turning after 2 minutes.
- stir in broth and dressing- cover with lid.
- Cook for 8 minutes total ( 4 minutes on each side).
- Sprinkle with Parmesan cheese let stand for 1 minute and serve.
Nutrition Facts : Calories 277.4, Fat 18.4, SaturatedFat 4.7, Cholesterol 61.5, Sodium 403.3, Carbohydrate 5.7, Fiber 0.3, Sugar 0.4, Protein 21.8
ROASTED CHICKEN WITH 20 CLOVES OF GARLIC
To all of my fellow garlic-lovers, this dish will make your taste-buds happy, happy!! Tons of garlic, and just the right amount of seasonings. This is sooo good!! I have a bad habit, though, of hogging up all the garlic cloves, so I usually throw a few extra in...Hey, you can NEVER have too much garlic:)
Provided by Manda
Categories Chicken
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 375 degrees.
- Mix oil, rosemary, and thyme in small bowl.
- Rub over outside of chicken.
- Place onion, celery, and lemon in cavity of chicken.
- Place chicken, breast side up, in dutch oven.
- Scatter garlic around chicken.
- Pour white wine and chicken broth into dutch oven.
- Place on stove top, cover, and bring to boil.
- Transfer to preheated oven, and bake, covered 25 minutes.
- Increase oven temperature to 450 degrees, uncover, and bake for 55-60 minutes.
- Remove chicken and garlic to platter and cover with foil.
- Skim as much fat as possible from pot.
- Squeeze out 6 cloves of garlic into small bowl, mash to a paste, then whisk in about 1/4 cup of cooking liquid.
- Stir in parsley and salt.
- Serve broth with chicken, along with remaining cloves of garlic as garnish on each plate.
- To eat garlic, gently press with fork to squeeze out from skin.
CHICKEN BRAISED WITH 20 CLOVES OF GARLIC
Steps:
- Bring a small saucepan of water to a boil. Separate head of garlic into individual cloves. Add to boiling water and cook 1 1/2 minutes, or until skin peels off easily. Drain and rinse briefly under cold running water. Peel garlic cloves. Trim any pieces of fat or extra skin from chicken; rinse pieces and pat dry. Season liberally with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken, skin side down, and saute until skin is nicely browned, 8 to 10 minutes. Carefully holding lid against pan, pour off all but a thin film of fat. Turn chicken over and sprinkle onion between pieces. Cover and cook 5 minutes. Pour in wine and bring to a boil, stirring with a wooden spoon to scrape up any brown bits on bottom or around sides of pan. Boil until wine is reduced to 2 or 3 tablespoons, about 2 minutes. Scatter garlic around chicken, season with thyme and pour broth into pan. Cover, bring to a boil, reduce heat to low and simmer 25 minutes, or until chicken is very tender. Remove chicken and half of garlic cloves to a deep platter or serving dish. Skim fat off sauce in pan. Pour sauce into a blender or food processor and puree until smooth. If sauce is too liquid, pour into a small saucepan and bring to a boil. Dissolve cornstarch in 1 tablespoon cold water and stir into sauce. Cook, stirring, 1 minute, until slightly thickened. Season sauce with additional salt and pepper to taste. Pour over chicken and serve.
CHICKEN WITH FORTY CLOVES OF GARLIC
Steps:
- Brush chicken pieces with oil, saute until brown. Cover the bottom of a heavy 6-quart casserole with a mixture of the celery and sauteed onion, add the parsley and tarragon. Pour the vermouth over them, sprinkle with the salt, pepper, and a dash or two of nutmeg, Lay the chicken pieces on top. Sprinkle the garlic cloves around and between the chicken pieces. Cover the top of the casserole tightly with aluminum foil and then lid (this creates an airtight seal so the steam does not escape). Bake in a 375 preheated degrees oven for 11/2 hours, without removing the cover. Serve the chicken, pan juices, and whole garlic cloves with slices of heated French bread or hot toast. The garlic should be squeezed from the root end of its papery husk onto the bread or toast, spread like butter, and eaten with the chicken.
CHICKEN WITH FORTY CLOVES OF GARLIC
Steps:
- Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.
- Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.
- Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.
ROASTED GARLIC CLOVE CHICKEN
Provided by Melissa d'Arabian : Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Rinse and pat dry the chicken. Salt and pepper liberally and allow to temper on a cutting board while you prepare the garlic. In a large ovenproof saute pan over medium heat, cook the whole garlic cloves in olive oil and butter, stirring occasionally, until lightly golden, about 10 minutes. Remove the garlic from the pan and set aside. Increase the heat to medium high and brown the chicken skin-side down until the skin is golden and crispy, about 5 minutes. Turn the chicken over, sprinkle on herbes de Provence. Add the garlic back to the pan and place hot pan in oven. Bake the chicken until cooked through, about 25 minutes. Once the chicken is done, remove chicken thighs and garlic to a platter. Place the pan over medium-high heat and sprinkle the drippings with flour and stir to incorporate. Deglaze the pan with the stock and lemon juice. Pour the sauce over the chicken on the platter and serve with bread for sauce-mopping and garlic-spreading.
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.
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.
SLOW-COOKER CHICKEN WITH 20 CLOVES OF GARLIC
Developing this recipe -- a riff on the French bistro classic -- taught us a thing or two about how the slow, steady, moist heat of the slow cooker really intensifies flavors. When we tried the traditional 40-clove recipe, the garlic flavor was so strong, we cut the number in half (and we love garlic!). This recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- Preheat a 5-to 6-quart slow cooker; preheat oven to broil.
- Place chicken skin side up on a rimmed baking sheet. Rub oil onto skin and season generously with salt and pepper. Broil until skin is brown in places. Transfer chicken to the slow cooker. Add garlic, lemons, and thyme. Cover and cook on high until meat is tender and cooked through, about 2 1/2 hours (or on low for 5 hours). Serve with braised garlic, cooking liquid, and bread.
CHICKEN WITH TWENTY CLOVES OF GARLIC
The how-to video for this Healthy Living chicken recipe shows that yes, in fact 20 cloves of garlic are used. (In France, they use 40!)
Provided by My Food and Family
Categories Chicken
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cook chicken and garlic in large nonstick skillet on medium-high heat 4 min., turning chicken after 2 min.
- Add combined broth and dressing; cover. Cook 3 to 5 min. on each side or until chicken is done (165ºF).
- Sprinkle with cheese; cover. Remove from heat. Let stand 1 min.
Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g
SLOW COOKER CHICKEN WITH 20 CLOVES OF GARLIC
This weeknight-friendly version of the French classic - chicken with 40 cloves of garlic - has half the amount of garlic, because a slow cooker doesn't get quite hot enough to mellow out 40 whole cloves. This dish cooks on high for three hours, but you can lengthen the cook time to six hours using the low heat setting. In that case, cut the garlic further to 15 cloves, because it may taste a bit stronger when cooked at that lower temperature. The beans end up pleasantly soupy, in a sauce rich with chicken juices and wine. The herbs stirred in at the end impart a welcome freshness. This is best served in shallow bowls, with good bread on the side.
Provided by Sarah DiGregorio
Categories dinner, beans, one pot, poultry, main course
Time 4h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the beans, garlic, wine, oil, vinegar, thyme and red-pepper flakes in a 6- to 8-quart slow cooker. Season lightly with salt and generously with pepper. Season the chicken thighs all over with salt and pepper, then nestle them in an even layer on top of the beans, skin-side up. Cover and cook on high for 3 hours or low for 6 hours.
- Line a sheet pan with foil and heat a broiler. Using tongs, remove the chicken thighs from the slow cooker, place them on the foil, skin-side up, and broil for 2 to 4 minutes, rotating once, until the chicken skin is golden and caramelized in spots.
- Stir the lemon juice, scallions and parsley into the beans. Serve the beans in bowls, and top with the chicken.
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
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 BAKED WITH 40 CLOVES OF GARLIC
I know that there are various versions of this recipe, this is the only I have tried since seeing it on Christine Cushing Live on the Food Network Canada. It is courtesy Tony de Luca, Hillebrand Estates Winery Restaurant, Niagara on the Lake, Ontario. Although it takes some time to cook, it's incredibly easy. I've made it for guests and everyone raves about it and the garlic is sweet and amazing. I have also made it with and without the sealing dough, it's a bit messy and if you don't want to bother just make sure you seal your dish well, I used foil between the dish and lid. But I think making the dough helps keep it moist. Enjoy!
Provided by CC G
Categories Chicken
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Sealing Dough:.
- Add the water, flour, salt and olive oil in a bowl. Stir to form a paste. Use the dough on the casserole to seal.
- Chicken:.
- Preheat the oven to 375°F.
- Season the chicken with salt and pepper. Heat the olive oil in a large skillet over medium heat. Carefully add the chicken pieces. Cook the chicken until golden brown on all sides. Remove chicken from the oil onto a kitchen towel to absorb excess fat. Discard the oil.
- Place the seared chicken pieces in a casserole (one with a tight fitting lid) that holds the chicken pieces snugly. Add the rosemary, thyme, bay leaves, wine and garlic. Place the lid on the casserole and seal with the sealing dough. Transfer the casserole to the oven. Bake for 2 hours.
- Remove from the oven and let cool slightly. Crack the sealing dough to open the lid. Carefully remove the chicken onto 4 large dinner plates. Divide the garlic and cooking juices and serve.
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