SLOW COOKER 40 CLOVES OF GARLIC CHICKEN
Slow Cooker 40 Cloves of Garlic Chicken is your next go-to weeknight meal. Buttery chicken in a rich sauce with white wine, thyme, and, yes, 40 garlic cloves.
Provided by Sabrina Snyder
Categories Dinner
Time 4h15m
Number Of Ingredients 10
Steps:
- Season chicken with salt and pepper.
- Add vegetable oil to a large skillet on medium high heat.
- Sear the chicken on both sides, about 4-5 minutes on each side until browned.
- Add chicken to your slow cooker along with garlic and slices of butter.
- Mix white wine and rubbed thyme and pour around the chicken.
- Cook on low for 8 hours or on high for 4 hours.
- Remove chicken and garlic from pan.
- Add liquid to a saucepan.
- Mix cornstarch and water and pour into saucepan.
- Bring liquids to a boil and thicken, about 3-4 minutes on high heat.
- Pour over chicken and garlic to serve.
- Optional: to make creamy add 1/4 cup heavy cream to liquids in saucepan before thickening.
Nutrition Facts : Calories 294 kcal, Carbohydrate 5 g, Protein 15 g, Fat 22 g, SaturatedFat 9 g, Cholesterol 97 mg, Sodium 303 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
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 CLOVES OF GARLIC
Provided by Nigella Lawson : Food Network
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- When I was young, this old French classic was still - though in a quiet way - very much in vogue. I dare say it was because the novelty of using so many garlic cloves had not worn off; it seemed somehow dangerously excessive. Even so, I don't think anyone would think it quite unremarkable now to put 40 cloves of garlic in a casserole. Certainly, if you peeled and chopped - let alone minced - the garlic, it would be inedible, but garlic cloves cooked encased in their skins grow sweet and caramelly as they cook, like savory bonbons in their sticky wrappers, rather than breathing out acrid heat. This is a cozy supper, not a caustic one.
- This dish entered my canon under someone else's auspices. A few years ago, for the fortieth birthday of a then-colleague and friend of mine, Nick Thorogood, his partner asked everyone to contribute something written expressly for purpose to be compiled in a fat tribute of a book. Since most of Nick's and my conversation dwells, with almost fetid passion, on food, it seemed only proper to write a recipe for him. And given that it was his fortieth birthday, this seemed the right recipe.
- It is not quite the classic version (not that there is only one: food is as variable as the people who cook it) but it sticks to the basic principles. Maybe because the white meat on chicken tends towards the utterly tasteless these days, I prefer to use not a whole chicken, but thigh portions only. Naturally, this wouldn't make sense if you were raising your own chickens, then slaughtering them for the pot, as was the custom when this recipe came into being (and very good it would have been, too, for adding oomph to an old bird) but if you're following the contemporary shopping model, it works very well. For some reason, I veer towards recipes that can easily be cooked in one of my wide and shallow cast-iron Dutch ovens and this fits the bill perfectly.
- By all means, add some steamed or boiled potatoes alongside if you wish, but I'd prefer, by far, a baguette or two to be torn up and dunked into the flavorsome juices; though don't rule out the option of sourdough toast, which is the perfect vehicle for spreading the sweet-cooked garlic onto. Otherwise, some green beans or baby peas or a plain green salad is all you need for a sure-fire salivation-inducing supper.
- Preheat the oven to 350 degrees F.
- Heat the oil on the stovetop in a wide, shallow ovenproof and flameproof Dutch oven (that will ultimately fit all the chicken in one layer, and that has a lid), and sear the chicken over a high heat, skin-side down. This may take 2 batches, so transfer the browned pieces to a bowl as you go.
- Once the chicken pieces are seared, transfer them all to the bowl. Finely slice the scallions, put them into the Dutch oven and quickly stir-fry them with the leaves torn from a few sprigs of thyme.
- Put 20 of the unpeeled cloves of garlic (papery excess removed) into the pan, top with the chicken pieces skin-side up, then cover with the remaining 20 cloves of garlic. Add the vermouth (or white wine) to any oily, chickeny juices left in the bowl. Swish it around and pour this into the pan too. Sprinkle with the salt, grind over the pepper, and add a few more sprigs of thyme. Put on the lid and cook in the oven for 1 1/2 hours.
- Make Ahead Note: Chicken can be browned and casserole assembled 1 day ahead. Cover tightly and store in the refrigerator. Season with salt and pepper and warm the pan gently on the stovetop for 5 minutes before baking as directed in recipe.
- Making Leftovers Right: If I do have any chicken left over - and I don't think I've ever had more than 1 thigh portion - I take out the bone then and there and put the chicken in the refrigerator. Later (within a day or two), I make a garlicky soup, by removing the chicken, adding some chicken broth or water to the cold, jelled juices, placing it over a high heat and, when that's hot, shredding the chicken into it and heating it through thoroughly, till everything is piping hot. You can obviously add rice or pasta. Otherwise, mash any leftover garlic into the concentrated liquid (which will be solid when cold), chop up some leftover chicken, and put it all into a saucepan with some cream. Reheat gently until everything is piping hot, and use as a pasta sauce or serve with rice.
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.
SLOW-COOKER GARLIC CLOVE CHICKEN
Dinner guests and cooks alike will rave about this chicken recipe. Your company will be delighted with the tasty poultry, and you'll appreciate the stress-free slow cooker preparation. -Ruth Rigoni, Hurley, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Place garlic and celery in a 5-qt. slow cooker. Sprinkle chicken with salt and pepper. In a large nonstick skillet, brown chicken in oil in batches; transfer to slow cooker. , In a small bowl, combine the remaining ingredients. Pour over chicken. Cover and cook on low for 3-1/2 to 4 hours or until chicken juices run clear.
Nutrition Facts : Calories 230 calories, Fat 8g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 287mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein.
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.
CROCK POT - 40 CLOVE CHICKEN
Yes, I know...40 cloves of garlic sounds crazy but it is delicious. The more the garlic cooks, the sweeter the taste. A friend gave me this recipe years ago...it has been around "forever". It is really a tasty recipe. It is great served with a nice salad and your favorite hot bread. Very comforting.....
Provided by Jeanne Benavidez
Categories Other Main Dishes
Time 6h15m
Number Of Ingredients 11
Steps:
- 1. Season chicken with salt & pepper.
- 2. Heat oil in large skillet over medium heat; brown chicken on all sides. Remove from skillet and set aside.
- 3. In a medium bowl, combine soup, water, parsley, basil and oregano. Mix well.
- 4. Add garlic, celery and potatoes into the soup mixture; stir to coat well. Then place them into the crock pot with slotted spoon.
- 5. Add chicken to remaining soup mixture; stir to coat well. Place chicken on top of celery/potato mixture. Pour soup mixture over chicken.
- 6. Cover and cook on LOW 6 hours.
CROCK POT GARLIC GARLIC GARLIC CHICKEN!
This is to die for! Don't be shocked by the amount of garlic, it does work. I just wouldn't recommend any up-close-personal-contact for a couple days.... ;)
Provided by Bekah
Categories One Dish Meal
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place 1 sprig thyme, rosemary, sage and parsley in chicken cavity.
- Place celery in crock pot.
- Put chicken on top of celery.
- Pour chicken stock around the chicken.
- Add garlic around chicken.
- Chop remaining herbs. Sprinkle herbs, salt and pepper over chicken.
- Cover cook on Low 8- 10 hours or on High 4- 6 hours.
- To serve, place chicken, garlic and celery on serving platter.
- Squeeze roasted garlic out of skins onto toasted French bread slices and spread with knife.
- ENJOY!
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 CLOVES BONELESS CHICKEN BREASTS
This is a version of the famous 40 clove chicken using boneless chicken breasts. I buy the garlic cloves from a Korean market already peeled and separated.
Provided by mandabears
Categories Chicken Breast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Spray a 13 x 9 pan with olive oil cooking spray.
- Put chicken breasts in pan.
- Spray top of chicken breasts with olive oil cooking spray.
- Season with salt and pepper.
- Sprinkle garlic cloves around chicken.
- Cover pan with aluminum foil.
- Bake for covered for 30 minutes.
- Uncover and sprinkle with parsley.
- Cook for 15 minutes uncovered.
CHICKEN WITH 40 CLOVES OF GARLIC (CROCK POT)
Make and share this Chicken With 40 Cloves of Garlic (Crock Pot) recipe from Food.com.
Provided by Oolala
Categories Poultry
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet, melt butter over medium-low heat.
- Add garlic and cook, stirring often, until it softens and begins to turn golden.
- Remove garlic to stoneware with slotted spoon.
- Increase heat to medium and add chicken in batches and brown. Transfer to stoneware.
- Add onions and celery to pan and cook, stirring until softened.
- Add tarragon, salt, pepper and nutmeg and cook, stirring for 1 minute and then add wine or vermouth and bring to a boil.
- Pour over chicken.
- Cover and cook on low for 5-6 hours or on high for 2 1/2 to 3 hours, until juices run clear when pierced with a fork.
More about "crock pot 40 garlic clove chicken food"
CROCKPOT CHICKEN WITH 40 CLOVES OF GARLIC - WHOLE AND …
From wholeandheavenlyoven.com
4.8/5 (6)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.
40 CLOVE OF GARLIC CHICKEN (SLOW COOKER) - SLENDER KITCHEN
From slenderkitchen.com
Cuisine FrenchTotal Time 4 hrs 10 minsCategory DinnerCalories 275 per serving
- Cover the bottom of the crock pot with about 1/2 of the chopped onions. Then add in the chicken and sprinkle with salt, pepper, and paprika. Stir the chicken, spices, and onion together with your hands until everything is well coated.
- Add the remaining onions, leeks, and garlic to the crockpot and mix so they are in and around the chicken. Pour in the chicken broth. Add the bay leaf.
- Cover and cook on high for 4 hours or on low for 7-8 hours depending on when you want the meal to be ready.
SLOW COOKER CHICKEN WITH 40 CLOVES OF GARLIC - MYRECIPES
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.
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