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.
BRAISED CHICKEN THIGHS WITH 40 CLOVES OF GARLIC
Thank garlicky goodness! This recipe is a warming, aromatic meal guaranteed to satisfy your craving for comfort food.
Provided by Rachael Ray
Categories chicken,Italian,Main,mushrooms,vegetables
Time 1h40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400ºF.
- Simmer the garlic in a saucepan of water until tender, about 10 minutes (this will soften the flavor). Drain and let cool, then pop the jackets off the cloves and reserve.
- Sprinkle the chicken with salt and pepper. Heat the EVOO in a large ovenproof skillet. Add the chicken, skin-side down, and cook until the skin is browned and very crisp, 7 to 8 minutes. Flip the chicken and brown the other side, 3 to 4 minutes more. Remove the chicken to a plate. Melt the butter into the fat remaining in the skillet and add the mushrooms and thyme. Cook until the mushrooms are browned and very tender, 12 to 15 minutes. Deglaze with the Marsala, stirring and scraping up any browned bits from the bottom of the skillet with a wooden spoon. Return the chicken to the skillet, skin-side up, and add the garlic. Add enough stock to come up and around the chicken but not cover the skin. Transfer the skillet to the oven and cook for 45 minutes.
- Transfer the chicken to a warmed platter and loosely tent with foil. Reduce the sauce on the stovetop until it is thick enough to coat the back of a spoon. Add the kale and cook until just wilted, then stir in a bit of nutmeg.
- Spoon the sauce and kale into shallow bowls and top with the chicken. Serve with warm bread for mopping.
BRAISED CHICKEN WITH 40 CLOVES OF GARLIC
Don't let all the garlic in this recipe scare you. Braising the chicken and garlic together yields tender, juicy chicken and mellow, soft garlic cloves. Spreadable and quite sweet, the garlic is great squeezed out of its skin onto baguette slices for mopping up the aromatic sauce.
Provided by Jennifer McLagan
Categories Main Course
Yield 4
Number Of Ingredients 12
Steps:
- Position a rack in the lower third of the oven and heat the oven to 400°F. Trim any excess fat from the cavity of the chicken. Pat the chicken very dry and season inside and out with 2 tsp. salt and 1 tsp. pepper. Squeeze the juice from the lemon half and set the juice aside. Put the juiced lemon half in the chicken's cavity. Cross the chicken legs and tie them together; tuck the wings under the chicken. Using a small sieve, dust the breasts and legs with the paprika. Heat the oil in a 3- to 4-quart Dutch oven (large enough to fit the chicken snugly) over medium-high heat. Add the chicken, breast side down, and cook until the skin is browned, about 2 minutes. Turn and cook the back and sides until browned, 2 to 3 minutes per side. Transfer the chicken to a plate and pour off and discard the oil left in the pot. Return the pot to medium-high heat. Add the garlic and wine to the pot, stirring to deglaze the browned bits from the bottom. Return the chicken to the pot, setting it breast side up on top of the garlic. Add the herbs to the pot, pour the broth over the chicken, and bring to a boil. Cover and transfer the pot to the oven. Cook, basting the chicken every 20 minutes, until an instant-read thermometer inserted in the thigh registers 160°F, 45 minutes to 1 hour. Uncover and continue to cook the chicken until the thermometer registers 165° to 170°F in the thigh and the juices from the thigh run clear when the thermometer is removed, about 10 minutes more. Transfer the chicken to a cutting board and the garlic cloves to a serving platter; cover both loosely with foil to keep warm. Strain the braising liquid from the pot into a small saucepan; discard the herbs. Tilt the pan so the juices collect in one corner and spoon off and discard as much of the fat as possible. Bring to a boil over medium-high heat. Simmer until reduced to 3/4 cup, about 5 minutes. Season to taste with salt, pepper, and some of the reserved lemon juice. Carve the chicken and transfer the pieces to the serving platter with the garlic. Serve with the sauce and the baguette slices.
Nutrition Facts : ServingSize 4, Calories 590 kcal, Fat 300 kcal, SaturatedFat 8 g, TransFat 33 g, Carbohydrate 12 g, Fiber 1 g, Protein 55 g, Cholesterol 165 mg, Sodium 740 mg, UnsaturatedFat 21 g
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
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
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
GARLIC-BRAISED CHICKEN
"It's the only place where you can find a giant vat of peeled garlic, because it's the only place that truly understands how much garlic you'll need for the kind of food your people eat," Michelle Zauner writes about the supermarket H Mart in her memoir, "Crying in H Mart." Thankfully, many other grocery stores now sell containers of peeled garlic cloves. If you don't already buy those, then this recipe is a great reason to start. Chicken thighs, white pepper, chardonnay and 20 garlic cloves are all you need for this zinger of a one-pot meal, which braises in an hour. In that time, chicken fat, wine and water turn into a luscious sauce packed with garlicky redolence. The white pepper, musky and full of earthiness, is a key taste here, so don't skip it.
Provided by Eric Kim
Categories dinner, easy, weeknight, poultry, main course
Time 1h15m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees.
- In a large Dutch oven over medium-high, add enough oil to lightly coat the bottom. Season the chicken with salt on both sides, then add to the pot skin side down. Cook until the skin turns golden and crispy, 8 to 10 minutes. If the skin browns too quickly, lower the heat. Flip, and sear the other side briefly, about 1 minute. Transfer the chicken to a plate and set aside.
- Add the garlic to the schmaltzy oil over medium-high, and stir until fragrant and very lightly golden at the edges, 1 to 2 minutes. Stir in the white pepper, then immediately add the wine and 1 cup water. Scrape up any stuck-on bits from the bottom of the pot while bringing the liquid to a simmer. Nestle the chicken in the pot skin side up, cover and cook in the oven until the chicken and garlic are meltingly tender, and the wine has reduced, about 1 hour. Taste for seasoning, adding more salt if needed. Serve with rice.
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
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 BRAISED WITH 40 CLOVES OF GARLIC
Make and share this Chicken Braised with 40 Cloves of Garlic recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Chicken Thigh & Leg
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- Place all the ingredients in a deep, heavy pot that can be covered.
- Combine everything very well with your hands.
- Seal the pot very tightly with foil.
- Place a cover over the foil.
- Pot must be very well sealed so that no juices or steam can escape.
- Bake for 1 1/2 hours.
- Do not open the pot during this time.
- Serve piping hot, with good crusty bread for mopping up the juices and garlic.
- Open the pot at the table, so that the diners may get the full benefit of the marvelous fragrance that explodes out of the vessel.
Nutrition Facts : Calories 271.6, Fat 12.8, SaturatedFat 2.9, Cholesterol 89.3, Sodium 97, Carbohydrate 11.3, Fiber 1.4, Sugar 1.9, Protein 27.7
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
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