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.
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.
" CHICKEN WITH 40 CLOVES OF GARLIC " CASSEROLE
Other than peeling the 40 cloves of garlic, this casserole "spin" on the classic dish is a cinch. And, as long as everybody partakes in this delicious meal, nobody has to worry about "garlic breath"!! ;)
Provided by Alan in SW Florida
Categories One Dish Meal
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Place the chicken pieces close together in a single layer in a shallow 9x13-inch baking dish. Distribute the peeled garlic cloves evenly over the chicken.
- Drizzle with the wine and olive oil. Distribute the celery on top of the chicken. Sprinkle with the basil, oregano, parsley, red pepper flakes, lemon juice, salt and pepper.
- Cover with aluminum foil coated with cooking spray and bake for 40 minutes. Uncover and bake for 15 minutes longer, or until the chicken is cooked through.
Nutrition Facts : Calories 461.1, Fat 32.5, SaturatedFat 7.9, Cholesterol 107, Sodium 517.1, Carbohydrate 10.8, Fiber 2.1, Sugar 1, Protein 27
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
Not exactly sure where this recipe originated but it's one of my favorites. I've modified slightly from the original. I like to make it on the weekends. Original recipe also adds 8-10 baby artichokes and a bouquet garni (celery stalk w/leaves, 2 sprigs parsley, 2 bay leaves, 1 sprig fresh thyme)
Provided by Maribel skadoo
Categories Chicken
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Wash chicken.
- Place chicken, garlic cloves and oil in a 4-6 quart oven proof casserole or dutch oven. Season to taste with salt, pepper and herbs.
- Add potatoes (and artichokes, if using), mix well. Try not to let cloves fall to bottom. Add bouquet garni (if using).
- Put flour in seperate bowl, add enough water to make a paste. Roll out paste and cut to make strips.
- Moisten lip of casserole cover, place on top and using strips of dough, press dough with fingers to form a firm seal between lid & casserole so no air can escape.
- Bake in preheated 350F oven for 1 1/2 hours.
- Serve with slices of lightly toasted french bread. Garlic can be spread on bread or mixed with potatoes and vegetables.
Nutrition Facts : Calories 1271.6, Fat 62.2, SaturatedFat 13.5, Cholesterol 155.2, Sodium 856.8, Carbohydrate 120.3, Fiber 8.8, Sugar 2.2, Protein 57.4
More about "chicken with 40 cloves of garlic casserole recipes"
CHICKEN WITH 40 CLOVES OF GARLIC - JO COOKS
From jocooks.com
4.5/5 (35)Calories 419 per servingCategory Main Course
- Cook chicken: In a large Dutch oven or oven proof skillet add the olive oil and heat over medium-high heat. Add chicken thighs and cook on both sides just until they start to brown and are no longer pink. Transfer the chicken to a plate.
- Cook garlic: Add the cloves of garlic to the same skillet. Season with cumin, dill, thyme, salt, pepper and stir. Add the wine, stir a bit and scrape all the pieces from the bottom of the skillet, then cook for about 2 minutes just until the wine reduces a bit and the garlic starts to brown.
CHICKEN WITH 40 CLOVES OF GARLIC | NIGELLA'S RECIPES
From nigella.com
CHICKEN WITH 40 CLOVES OF GARLIC | THE RECIPE CRITIC
From therecipecritic.com
CHICKEN WITH 40 CLOVES OF GARLIC - DAMN DELICIOUS
From damndelicious.net
CHICKEN WITH 40 CLOVES GARLIC - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
40 CLOVE GARLIC CHICKEN RECIPE | ALTON BROWN
From altonbrown.com
4.3/5 (157)Category MainsServings 6Total Time 1 hr 55 mins
- Season the chicken all over with salt and pepper. Coat the chicken pieces on all sides with 2 tablespoons of the oil.
- In an 11-inch straight-sided, oven-safe saute pan set over high heat, cook the chicken until nicely browned, 5 to 7 minutes per side. Remove the pan from the heat and add the remaining 1/2 cup oil, the thyme, and garlic cloves. Cover and bake for 1 1/2 hours.
- Remove the pan from the oven and set aside for 15 minutes with the lid on. Serve family-style with plenty of toasted bread to spread the softened, fragrant garlic on.
RECIPES WITH JAMES BEARD: CHICKEN WITH 40 CLOVES OF GARLIC
From pbs.org
Estimated Reading Time 2 mins
EASY COWBOY CHICKEN SKILLET L A FARMGIRL'S DABBLES
From afarmgirlsdabbles.com
CREAMY CHICKEN, MUSHROOM & SPINACH SKILLET CASSEROLE
From eatingwell.com
BAKED HONEY MUSTARD CHICKEN THIGHS - NATASHASKITCHEN.COM
From natashaskitchen.com
CHICKEN AND BROCCOLI POT PIE WITH BISCUITS - THE SEASONED MOM
From theseasonedmom.com
ONE PLUS ONE ON INSTAGRAM: "NOT SURE HOW TO SAUCE WITH OUR …
From instagram.com
ADAM LIAW’S ONE-POT OVEN-BAKED CHICKEN AND TOMATO RISOTTO
From smh.com.au
ULTIMATE CHICKEN TATER TOT CASSEROLE RECIPE YOU CAN'T RESIST!
From saltysidedish.com
CREAMY CHICKEN AND MUSHROOM CASSEROLE: DAIRY-FREE AND HEALTHY
From thesouthafrican.com
CHICKEN WITH 40 GARLIC CLOVES | WILLIAMS SONOMA
From williams-sonoma.com
25 FANCY CHICKEN RECIPES THE FAMILY WILL LOVE
From southernliving.com
EASY CHICKEN STIR FRY CASSEROLE RECIPE - WHOLESOME FARMHOUSE …
From wholesomefarmhouserecipes.com
CHICKEN WITH 40 CLOVES OF GARLIC RECIPE | EPICURIOUS
From epicurious.com
CHICKEN PICCATA PASTA - JUST A TASTE
From justataste.com
CHICKEN WITH 40 CLOVES OF GARLIC RECIPE • ROUSES SUPERMARKETS
From rouses.com
CRISPY GARLIC-BROWN SUGAR CHICKEN THIGHS - EATINGWELL.COM
From eatingwell.com
HOW TO COOK THE PERFECT CHICKEN WITH 40 CLOVES OF GARLIC – RECIPE
From theguardian.com
30 BEST SPRING CHICKEN RECIPES - EASY SPRING CHICKEN IDEAS - DELISH
From delish.com
ROAST CHICKEN WITH FORTY CLOVES OF GARLIC RECIPE - BBC FOOD
From bbc.co.uk
MEDITERRANEAN QUINOA CASSEROLE - THE ENDLESS MEAL®
From theendlessmeal.com
40 CLOVES OF GARLIC ROAST CHICKEN - FOODIECRUSH
From foodiecrush.com
SMOOTHIE FAT LOSS 諾 ON INSTAGRAM: "BRUSCHETTA CHICKEN CASSEROLE ...
From instagram.com
57 EASY PALEO CHICKEN BREAST RECIPES AND MEAL IDEAS
From paleogrubs.com
ROAST PORK LOIN WITH 40 CLOVES OF GARLIC | COOK'S COUNTRY RECIPE
From americastestkitchen.com
You'll also love