GARLIC CHICKEN NO.3
Make and share this Garlic Chicken No.3 recipe from Food.com.
Provided by JustJanS
Categories Chicken Thigh & Leg
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Crush the garlic with the salt.
- Blend all the seasonings, and rub into the chicken pieces.
- Cover and stand for at least 1 hour-overnight in refrigerator is better.
- Put chicken pies on grill (broiling) tray and cook, turning every 5 minutes, until skin is brown and crispy and chicken is cooked through.
- Serve with boiled rice and a salad of sliced fresh tomatoes and onion, lemon juice and sea salt to taste.
- *Note,in Australia, our bunches of coriander (cilantro) most often include the stems and roots of the plant.
- This recipe actually calls for 4 well washed plants (including stems and roots) to be chopped up for the marinade.
Nutrition Facts : Calories 306.1, Fat 9.8, SaturatedFat 2.5, Cholesterol 207.5, Sodium 1378.6, Carbohydrate 2.1, Fiber 0.1, Sugar 0.2, Protein 49.4
GARLIC CHICKEN
Simple to make, just dip and bake! Garlicky goodness in a breaded chicken dish. Yum!
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Heat olive oil and garlic in a small saucepan over low heat until warmed, 1 to 2 minutes. Transfer garlic and oil to a shallow bowl.
- Combine bread crumbs and Parmesan cheese in a separate shallow bowl.
- Dip chicken breasts in the olive oil-garlic mixture using tongs; transfer to bread crumb mixture and turn to evenly coat. Transfer coated chicken to a shallow baking dish.
- Bake in the preheated oven until no longer pink and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 300.4 calories, Carbohydrate 5.7 g, Cholesterol 72.8 mg, Fat 16.8 g, Fiber 0.3 g, Protein 30.3 g, SaturatedFat 3.1 g, Sodium 261.2 mg, Sugar 0.3 g
GARLIC-BRAISED CHICKEN
"It's the only place where you can find a giant vat of peeled garlic, because it's the only place that truly understands how much garlic you'll need for the kind of food your people eat," Michelle Zauner writes about the supermarket H Mart in her memoir, "Crying in H Mart." Thankfully, many other grocery stores now sell containers of peeled garlic cloves. If you don't already buy those, then this recipe is a great reason to start. Chicken thighs, white pepper, chardonnay and 20 garlic cloves are all you need for this zinger of a one-pot meal, which braises in an hour. In that time, chicken fat, wine and water turn into a luscious sauce packed with garlicky redolence. The white pepper, musky and full of earthiness, is a key taste here, so don't skip it.
Provided by Eric Kim
Categories dinner, easy, weeknight, poultry, main course
Time 1h15m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees.
- In a large Dutch oven over medium-high, add enough oil to lightly coat the bottom. Season the chicken with salt on both sides, then add to the pot skin side down. Cook until the skin turns golden and crispy, 8 to 10 minutes. If the skin browns too quickly, lower the heat. Flip, and sear the other side briefly, about 1 minute. Transfer the chicken to a plate and set aside.
- Add the garlic to the schmaltzy oil over medium-high, and stir until fragrant and very lightly golden at the edges, 1 to 2 minutes. Stir in the white pepper, then immediately add the wine and 1 cup water. Scrape up any stuck-on bits from the bottom of the pot while bringing the liquid to a simmer. Nestle the chicken in the pot skin side up, cover and cook in the oven until the chicken and garlic are meltingly tender, and the wine has reduced, about 1 hour. Taste for seasoning, adding more salt if needed. Serve with rice.
CREAMY GARLIC CHICKEN
Serve up creamy garlic chicken with fluffy mashed potato and spinach for a comforting family dinner. This simple and satisfying recipe is the perfect midweek meal
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 50m
Number Of Ingredients 10
Steps:
- Cook the potatoes in boiling salted water for 20-25 mins until tender when pierced with a knife. Meanwhile, heat the 2 tbsp Flora Buttery in a frying pan over a medium heat until melted, then fry the onion for 10 mins until softened. Stir in the garlic, fry for a minute more, then add the chicken and fry for 5 mins until lightly golden.
- Pour in the wine, bring to a simmer and reduce until halved. Stir in 250ml of the crème fraîche. Cook for 5 mins until the chicken is cooked through, and the sauce has thickened slightly.
- Drain the potatoes, leave to steam dry for 1 min, then mash with the 50g Flora Buttery, remaining crème fraîche and some seasoning, until smooth. Stir the herbs and spinach through the chicken and cook for a minute or so until the spinach wilts. Add the lemon juice and some seasoning. Serve spooned over the creamy mash.
Nutrition Facts : Calories 821 calories, Fat 52 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 0.53 milligram of sodium
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- Add flour to shallow bowl or dish and add chicken to top of flour, press lightly, then turn chicken and press into the flour on the other side. Then shake off excess and set aside to a plate.
- Add oil to large oven-safe skillet (I use cast iron) and heat over MED HIGH heat. Add chicken and cook about 2-3 minutes per side, until golden. Remove to a plate and cover loosely with foil to keep warm.
- Reduce heat to MED. Add butter and melt. Add garlic and stir, scraping up any browned bits from the bottom of the skillet, cooking about 30 seconds.
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