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.
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
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-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
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
CROCK POT CHICKEN WITH 40 CLOVES OF GARLIC
I really like garlic and I thought this recipe sounded wonderful! It makes the chicken very juicy and it has a very good taste. Try it and see for yourself!
Provided by Kristen in Chicago
Categories One Dish Meal
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix herbs together and sprinkle on the inside and outside of the chicken.
- Place cut up celery on bottom of crockpot.
- Place approx.
- 15 garlic cloves inside chicken cavity.
- Place chicken on top of celery and place the rest of the garlic around chicken.
- Pour chicken broth on top of chicken.
- Cook on low for 8-10 hours or high for 4-6 hours.
Nutrition Facts : Calories 700.9, Fat 46.4, SaturatedFat 13.3, Cholesterol 227.7, Sodium 916.7, Carbohydrate 7.5, Fiber 0.7, Sugar 0.7, Protein 59.9
40-CLOVE GARLIC CHICKEN
This wonderfully garlicy chicken from Cusine is suggested to be served with Lemon Rice Pilaf (see recipe I posted).
Provided by Bev I Am
Categories Chicken Thigh & Leg
Time 1h
Yield 6 chicken thighs
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees with rack in the center.
- Combine flour, paprika, salt, and pepper in a large plastic bag.
- Coat chicken in seasoned flour.
- Shake off excess flour.
- Heat oil in a large ovenproof saute pan over medium-high heat.
- Brown chicken on both sides; remove from pan.
- Add garlic, celery and onion; saute until lightly browned.
- Add wine, broth, and herbs, then arrange browned chicken on top, skin side up; bring to a simmer.
- Cover the pan; transfer to the oven and braise 45 minutes.
- Makes 6 chicken thighs with sauce.
Nutrition Facts : Calories 371.9, Fat 21.9, SaturatedFat 5.2, Cholesterol 79, Sodium 1384.8, Carbohydrate 17.5, Fiber 2.3, Sugar 2.1, Protein 19.8
CHICKEN WITH 40 CLOVES OF GARLIC IN A CLAY POT
I found this recipe in Consumer Guide to Clay Cookery. Though it sounds like a lot of garlic - the peeled cloves cook into sweet, mellow nuggets of flavor - great to spread on crusty french bread. The chicken cooks up moist and tender. This recipe is cooked in a clay pot that must be soaked in cold water for 15 minutes and is placed in a cold oven to start.
Provided by Herb Lady
Categories Chicken
Time 1h45m
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Soak top and bottom of 3 1/4 quart clay cooker in water about 15 minutes; drain.
- Line bottom and sides of cooker with parchment paper.
- Combine olive oil, garlic and herbs in cooker.
- Rinse and pat dry chicken reserving neck and giblets for other use.
- Place chicken over garlic mixture.
- Drizzle with lemon juice.
- Sprinkle with salt and pepper.
- Place covered cooker in COLD oven.
- Set oven at 475 degrees F.
- Bake until chicken is tender and juices run clear when thigh is pierced, about 1 1/4 hours.
- Remove cover; bake until chicken is crisp and brown.
- 5 to 10 minutes.
- Carve chicken and spoon cooking liquid over chicken.
- Serve with garlic and french bread.
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SLOW COOKER CHICKEN WITH 40 CLOVES OF GARLIC
From myrecipes.com
3/5 (10)Calories 324 per serving
- Combine stock, wine, flour, butter, and 1 tablespoon lemon juice in a medium bowl, stirring with a whisk; pour mixture into slow cooker. Sprinkle chicken thighs evenly with 3/4 teaspoon salt and 1/4 teaspoon pepper. Place thighs in slow cooker, skin side down. Arrange potatoes, garlic, and thyme over chicken in slow cooker. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper evenly over garlic and potatoes. Cover slow cooker; cook on LOW for 8 hours.
- Transfer chicken to a platter. Transfer potatoes and garlic to platter with a slotted spoon; discard thyme sprigs. Sprinkle chicken and potatoes evenly with remaining 1/2 teaspoon salt, remaining 1 tablespoon lemon juice, and parsley. Strain cooking liquid from slow cooker through a sieve into a liquid measuring cup; let stand 3 minutes. Discard any fat that rises to top of liquid. Serve jus with chicken, potatoes, and garlic cloves.
CROCKPOT CHICKEN WITH 40 CLOVES OF GARLIC - WHOLE AND …
From wholeandheavenlyoven.com
4.8/5 (5)Total Time 5 hrs 10 minsServings 8Calories 317 per serving
- Pat chicken breasts dry with paper towls and season with salt and pepper. In a large non-stick skillet over medium-high heat, heat oil until shimmery. Working in batches, brown chicken 3-4 minutes on each side until golden brown. Transfer seared chicken to a 4-qt slow cooker and set aside.
- Saute onion, and garlic cloves in remaining pan drippings in skillet over medium-high heat until lightly golden and caramelized. Reduce heat to medium and stir in flour. Slowly whisk in wine and chicken broth until sauce is smooth. Bring sauce to a simmer over medium heat, stirring occasionally until thickened. Remove from heat and season with salt and pepper to taste.
- Pour sauce over chicken in crockpot and sprinkle with thyme and parsley. Cook chicken on low heat 4-5 hours or until chicken is tender and registers 165F degrees on a thermometer.
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