Slow Cooker Chicken With 40 Cloves Of Garlic Food

CHICKEN WITH 40 CLOVES OF GARLIC

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.

SLOW COOKER CHICKEN WITH 20 CLOVES OF GARLIC

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 FORTY-GARLIC CHICKEN

Steps:

• Spray 4-quart slow cooker with cooking spray. In small bowl, stir broth, wine and cognac; set aside.
• In 12-inch nonstick skillet, heat oil and butter over medium-high heat. Sprinkle chicken pieces evenly with salt and pepper. Add to skillet; cook 5 minutes, turning once, until golden. Place chicken in slow cooker.
• Add garlic to drippings in skillet; cook over medium heat 1 minute, stirring constantly, until garlic begins to brown. Stir in broth mixture, scraping skillet to loosen brown particles. Boil 2 minutes or until sauce is reduced to about 1 cup. Pour sauce over chicken. Sprinkle with thyme.
• Cover; cook on Low heat setting 4 hours or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F). Garnish with parsley.

CHICKEN WITH 40 CLOVES OF GARLIC (CROCK POT)

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.

SLOW COOKER 40 CLOVES OF GARLIC CHICKEN

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.

SLOW COOKER GARLIC CHICKEN

Steps:

• Pour stock and wine into cooker.
• Combine salt, pepper and Herbes De Provence and sprinkle on both sides of chicken.
• Put chicken into cooker and add garlic around chicken.
• Cover and cook on low for 8 hours.