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
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.
40-CLOVES-OF-GARLIC CHICKEN ALFREDO
This rich, creamy pasta is perfect for a Valentine's dinner for two...if you're both garlic lovers (and you're not dating a vampire!). Otherwise, enjoy it on your own with the rest of that bottle of wine you just opened and avoid the Valentine's hype.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to boil for the pasta.
- Thinly slice 5 garlic cloves. Heat about a 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 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.
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the chicken and whole garlic cloves and sprinkle with salt and pepper. Cook, tossing occasionally, until both the chicken and garlic are golden brown, 7 to 8 minutes. Add the wine and adjust the heat so the sauce is simmering, then cover and cook until the chicken and garlic are tender, about 10 minutes.
- Uncover and adjust the heat so the sauce reduces and is syrupy, about 1 minute. Add the cream and simmer until slightly thickened, 2 to 3 minutes; reduce the heat to low and keep warm.
- Meanwhile, cook the pasta until al dente according to the package directions. Drain the pasta, reserving 1/2 cup pasta water. Add the pasta to the simmering sauce and toss to coat, adding a little pasta water if it seems dry. Remove the skillet from the heat, then stir in the Parmesan and remaining 2 tablespoons butter. Sprinkle with the parsley and serve in pasta bowls topped with the garlic chips.
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 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
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