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
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
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.
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.
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.
50 SHADES OF GARLIC ROASTED CHICKEN
We garlic lovers wanted to perfect Recipe#463221 by setting the roast chicken on a bed of 20 HEADS of garlic. We were able to squeeze luscious garlic cloves onto slices of Recipe #510892, plus we divided the leftover roasted garlic to freeze to make the wonderful Cooking Light creamy thyme sauce whenever we so desired. Plus our 18-mo-old grand-daughter couldn't get enough of this moist and delicately seasoned chicken. We are still working on the cooking time, as the oversized chickens available in U.S. markets need a lot more additional time; we added a tent of aluminum foil after the chicken's skin had browned enough. By all means, use an instant-read cooking thermometer. If you saved some roasted garlic from a prior chicken, you can work on the sauce while waiting for the chicken to finish roasting. We found that if loose garlic cloves are spread in the pan, they turn into charcoal briquettes; it isn't necessary to cover the entire base of the pan with garlic, but the chicken should rest on garlic heads. You could fill the rest of the pan bottom with celery, carrots and potatoes to roast along with the chicken.
Provided by KateL
Categories Whole Chicken
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 26
Steps:
- Preheat oven to 375 degrees F. (I'm tempted to change that to 400F for a larger chicken.).
- ROASTING BED:.
- Cut off tops of heads of garlic (do not peel the garlic, but you may remove excess "skin"). Arrange in bottom of half size serving tray (~9" x 13"). (At least use enough heads of garlic to cover the base of the chicken. You could use a steaming tray to corral the garlic, or arrange additional vegetables on the outer edges.).
- Spray roasting bed with olive oil flavored cooking spray.
- Spread a small piece of fresh thyme on each head of garlic, then lay 2 branches of rosemary across center group of garlic heads.
- CHICKEN:.
- Combine onions, bell peppers, celery, parsley, fresh thyme sprigs and 5 garlic cloves. Place in cavity of the chicken.
- Place chicken, breast side up, on top of the roasting bed.
- Sprinkle chicken with mix of pepper, salt and 1/2 teaspoon dried thyme.
- Coat chicken with cooking spray.
- Tie end of legs together with cooking twine and tuck wing tips under the chicken.
- Roast for 40 minutes.
- Increase the oven temperature to 450 degrees F.
- Bake an additional 20 minutes (for a 3 1/2 pound chicken, maybe) or until a thermometer registers 170 degrees. (It has not been unusual for me to need an additional 30 minutes for a 4 1/2-to-5-lb. roasting chicken.).
- Transfer chicken to a platter.
- Remove garlic cloves from the roasting pan, squeeze them out of the skins and reserve 5 of them for the sauce. Scatter the remainder around the chicken, cover the platter with foil and allow the chicken to rest. (Remember, you can also freeze excess roasted garlic cloves for use in Creamy Thyme Sauce at a moment's notice.).
- CREAMY THYME SAUCE:.
- Place the reserved roasted garlic cloves, broth, white wine and salt in a medium saucepan. Bring to a boil, cover, and reduce heat. Simmer for 10 minutes.
- While the broth is simmering, combine flour and water in a small bowl, stirring with a whisk until smooth.
- Slowly pour the slurry into the broth while whisking the broth (if I can do this, you can, too. Just don't ask me to chew gum and hop on one leg).
- Simmer the broth for 5 minutes or until thicken, whisking often.
- Remove and discard garlic from the sauce (or not, depending on your guests' preference).
- I recommend that you leave the skin on this chicken; it is terrific!
- Carve chicken, garnish with thyme sprigs, if desired.
- Serve chicken with garlic cloves and sauce.
- Bonus: We always have chicken-roasted garlic cloves left over, so I freeze 6 cloves to a sandwich bag and put all the sandwich bags into a 1-pint freezer bag so they are ready to plop into whatever recipe needs some garlic. Roasted garlic does not requiring sauteeing.
Nutrition Facts : Calories 2576.2, Fat 147.3, SaturatedFat 42, Cholesterol 722.9, Sodium 1053.5, Carbohydrate 107.3, Fiber 7.3, Sugar 4.3, Protein 201.2
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