Veal Stew With 40 Cloves Of Garlic Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

VEAL STEW

My aunt gave me this delicious recipe years ago, and it's still my favorite veal dish! This tomato and white wine sauce keeps the meat tender and moist during cooking. Serve over buttered noodles. Hope you enjoy it as much as our family does.

Provided by MNKENNEY

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h40m

Yield 4

Number Of Ingredients 7



Veal Stew image

Steps:

  • In a large pot, heat oil over medium heat. Add onions and garlic; cook and stir until onion is tender.
  • Add meat to the pot, and brown evenly.
  • Stir in tomato sauce and white wine. Season with salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 hours, or until tender.

Nutrition Facts : Calories 464.2 calories, Carbohydrate 6.9 g, Cholesterol 204.1 mg, Fat 25.4 g, Fiber 1.3 g, Protein 44.8 g, SaturatedFat 6.3 g, Sodium 512.1 mg, Sugar 3.7 g

4 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 pounds veal, trimmed and cubed
1 (8 ounce) can tomato sauce
½ cup white wine
salt and pepper to taste

CHICKEN WITH 40 CLOVES OF GARLIC

Provided by Nigella Lawson : Food Network

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 8



Chicken with 40 Cloves of Garlic image

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.

2 tablespoons regular olive oil
8 chicken thighs (with skin on and bone in), preferably organic
1 bunch or 6 scallions
8 to 10 sprigs fresh thyme
40 cloves garlic (approximately 3 to 4 heads), unpeeled
2 tablespoons dry white vermouth or white wine
1 1/2 teaspoons kosher salt or 3/4 teaspoons table salt
Good grinding pepper

40 CLOVES AND A CHICKEN

Provided by Alton Brown

Categories     main-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 5



40 Cloves and a Chicken image

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

1 whole chicken (broiler/fryer) cut into 8 pieces
1/2 cup plus 2 tablespoons olive oil
10 sprigs fresh thyme
40 peeled cloves garlic
Salt and pepper

CHICKEN WITH FORTY CLOVES OF GARLIC

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 11



Chicken with Forty Cloves of Garlic image

Steps:

  • Brush chicken pieces with oil, saute until brown. Cover the bottom of a heavy 6-quart casserole with a mixture of the celery and sauteed onion, add the parsley and tarragon. Pour the vermouth over them, sprinkle with the salt, pepper, and a dash or two of nutmeg, Lay the chicken pieces on top. Sprinkle the garlic cloves around and between the chicken pieces. Cover the top of the casserole tightly with aluminum foil and then lid (this creates an airtight seal so the steam does not escape). Bake in a 375 preheated degrees oven for 11/2 hours, without removing the cover. Serve the chicken, pan juices, and whole garlic cloves with slices of heated French bread or hot toast. The garlic should be squeezed from the root end of its papery husk onto the bread or toast, spread like butter, and eaten with the chicken.

1/3 cup oil
8 chicken drumsticks and thighs (or use 16 drumsticks or 16 thighs)
4 ribs celery, cut in long strips
2 medium-size onions, chopped and Sauteed
6 sprigs parsley
1 tablespoon chopped fresh tarragon (or 1 teaspoon dried)
1/2 cup dry vermouth
2 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Grated nutmeg
40 cloves garlic, unpeeled

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



Chicken with 40 Cloves of Garlic image

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.

3 heads garlic (about 40 cloves)
1/4 cup olive oil
Kosher salt and freshly ground black pepper
Vegetable oil, as needed
2 1/2 pounds bone-in, skin-on chicken thighs (6 to 8 thighs)
4 tablespoons unsalted butter, at room temperature
1/4 cup dry white wine
2 cups chicken broth
1/4 cup lemon juice
2 teaspoons fresh thyme leaves
2 tablespoons all-purpose flour
3 tablespoons freshly grated Parmesan
2 tablespoons fresh parsley, chopped, plus more for garnish
One 12-inch baguette, split lengthwise

CHICKEN WITH FORTY CLOVES OF GARLIC

Provided by Ina Garten

Categories     main-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 11



Chicken with Forty Cloves of Garlic image

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.

3 whole heads garlic, about 40 cloves
2 (3 1/2-pound) chickens, cut into eighths
Kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter
2 tablespoons good olive oil
3 tablespoons Cognac, divided
1 1/2 cups dry white wine
1 tablespoon fresh thyme leaves
2 tablespoons all-purpose flour
2 tablespoons heavy cream

More about "veal stew with 40 cloves of garlic recipes"

BLANQUETTE DE VEAU RECIPE (FRENCH VEAL STEW) - MON …
Web Mar 3, 2023 Cook for at least 40 minutes to 1 hour, or until tender. Once the veal in your stew is tender, add in the carrots and leeks. Cook for …
From monpetitfour.com
4.8/5 (6)
Total Time 2 hrs 35 mins
Category Meats, Poultry, & Fish
Calories 801 per serving


VEAL STEW WITH 40 CLOVES OF GARLIC RECIPE | FOOD NETWORK
Web Get Veal Stew with 40 Cloves of Garlic Recipe from Food Network
From foodnetwork.cel02.sni.foodnetwork.com


VEGAN COOKING ON INSTAGRAM: " TO GET NEW 100+ DELICIOUS VEGAN …
Web 19 likes, 1 comments - cookveganmeal on September 8, 2022: "陋 To Get New 100+ Delicious Vegan Recipes For Weight Loss, Clearer/Smoother Skin and A Hea..." Vegan …
From instagram.com


VEAL STEW MEAT - WILD FORK FOODS
Web Veal Stew Meat (0) Varies | approx 1.25 LB. $6.48 / LB. $8.10 avg. price. ADD TO CART ... Recipes. Easy. Italian Veal Stew for Instant Pot . Time: 55 Minutes Servings: 2-3 …
From wildforkfoods.com


CHICKEN WITH FORTY CLOVES OF GARLIC RECIPE | INA GARTEN | FOOD …
Web Jan 8, 2014 Get Chicken with Forty Cloves of Garlic Recipe from Food Network
From foodnetwork.cel02.sni.foodnetwork.com


OSSO BUCO VEAL STEW - VEAL – DISCOVER DELICIOUS
Web Instructions. Preheat oven to 350 degrees. Put the veal cubes in a medium size bowl and season with salt and pepper. Sprinkle on the flour and mix to coat. Shake off any excess flour. Heat the olive oil in a large Dutch oven …
From veal.org


HEARTY VEGETABLE AND VEAL STEW | RECIPES | WW USA
Web In a Dutch oven, heat oil. Sauté garlic until golden. Brown veal, about 5 minutes; set aside. Add vegetables and cook until tender, 6 minutes. Add tomato paste, broth and water. …
From weightwatchers.com


VEAL STEW — EVERYDAY GOURMET
Web May 14, 2022 Preheat the oven to 160°C and season the veal with salt and pepper. Heat 1 tablespoon of oil in a casserole pan and lightly seal the meat on both sides. Remove and now add the onion, garlic, cloves, bay …
From everydaygourmet.tv


CREAMY VEAL STEW | RICARDO
Web Season with salt and pepper. Set aside on a plate. In the same pot, brown the shallots and garlic. Deglaze with the wine and let reduce by half. Add the broth, bay leaf and meat. …
From ricardocuisine.com


VEAL STEW WITH 40 CLOVES OF GARLIC - BIGOVEN
Web Veal Stew with 40 Cloves of Garlic recipe: Try this Veal Stew with 40 Cloves of Garlic recipe, or contribute your own. Add your review, photo or comments for Veal Stew with …
From bigoven.com


POT ROAST WITH 40 CLOVES OF GARLIC RECIPE ON FOOD52
Web Oct 1, 2018 Directions. Heat the oven to 325°F. Set a large Dutch oven on the stove over high heat. While it’s getting good and hot, season the beef all over with salt. When the pan is hot, add the oil. Sear the beef all …
From food52.com


VEAL STEW WITH 40 CLOVES OF GARLIC (MICHELE URVATER) RECIPE
Web Get full Veal Stew with 40 Cloves of Garlic (Michele Urvater) Recipe ingredients, how-to directions, calories and nutrition review. Rate this Veal Stew with 40 Cloves of Garlic …
From recipeofhealth.com


CHICKEN WITH 40 CLOVES OF GARLIC RECIPE | FOOD NETWORK KITCHEN
Web 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 …
From foodnetwork.cel02.sni.foodnetwork.com


10 BEST VEAL STEW MEAT RECIPES | YUMMLY
Web Nov 12, 2023 pepper, carrot, garlic cloves, bay leaves, salt, white turnip and 14 more Spezzatino di Vitello - Veal Stew Cooking with Nonna carrots, tomato sauce, dry red …
From yummly.com


TOO-MUCH-GARLIC MASHED POTATOES RECIPE - SIMPLY RECIPES
Web 21 hours ago Boil the potatoes: Peel the potatoes and cut them into roughly 1 1/2-inch pieces. Peel 3 to 4 garlic cloves, leaving them whole. Add the potatoes and garlic to a …
From simplyrecipes.com


40 CLOVE GARLIC CHICKEN RECIPE | ALTON BROWN
Web 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 …
From altonbrown.com


VENISON STEW RECIPE IDEAS: THE ULTIMATE GUIDE TO THE PERFECT
Web 20 minutes ago Directions. Combine the fresh cabbage and the dried mushrooms in a medium saucepan, and add water to cover. Throw in about a tablespoon of salt. Bring to …
From yahoo.com


VEAL STEW WITH FORTY CLOVES OF GARLIC - BRENDA GANTT
Web May 21, 2023 INGREDIENTS: 2 tablespoons extra-virgin olive oil 2 pounds veal stew meat, or 3 pounds veal shoulder chops, cut into 1-inch pieces 2 teaspoons salt, plus …
From cookingwithbrendagantt.net


Related Search