20 CLOVES OF GARLIC ROAST CHICKEN
Steps:
- Cut 12 garlic cloves in half. Place chicken on a cutting board. Tuck wings under chicken. With a sharp paring knife, cut 24 small slits in breasts, drumsticks and thighs. Insert each with a halved garlic. Place the lemon wedges, thyme and remaining whole garlic cloves in chicken cavity. Tie drumsticks together., Transfer chicken to a rack in a shallow roasting pan, breast side up. Rub skin with butter; sprinkle with salt and pepper., Roast, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a thermometer inserted in thigh reaches 180°. Remove chicken from oven; tent with foil. Let stand for 15 minutes before carving.
Nutrition Facts : Calories 457 calories, Fat 29g fat (10g saturated fat), Cholesterol 149mg cholesterol, Sodium 406mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 43g protein.
CHICKEN WITH 20 CLOVES OF GARLIC
There's a famous recipe called Chicken with 40 Cloves of Garlic; this one is twice as good! We're going to cook chicken in a garlic marinade and a glaze. This is for garlic lovers only.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 9h
Yield 6
Number Of Ingredients 11
Steps:
- Pour olive oil into blender and add red wine vinegar, garlic, thyme, rosemary, oregano, and red pepper flakes. Blend until garlic marinade is smooth and creamy.
- Cut several deep slashes into the meat of each chicken piece using a sharp knife. Place chicken into a large bowl, pour marinade over chicken, and stir to get marinade into the cuts and all over the chicken. Cover bowl with plastic wrap and refrigerate overnight.
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Lightly grease the foil with 1 teaspoon olive oil.
- Arrange chicken pieces onto the prepared baking sheet and season both sides of chicken with salt and black pepper.
- Bake in the preheated oven until an instant-read meat thermometer inserted into the thickest piece of chicken reads 160 degrees F (70 degrees C), 40 to 45 minutes. Top with chopped Italian parsley.
Nutrition Facts : Calories 524.9 calories, Carbohydrate 4.7 g, Cholesterol 97 mg, Fat 42.1 g, Fiber 0.6 g, Protein 31.4 g, SaturatedFat 8.2 g, Sodium 122.3 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 BRAISED WITH 20 CLOVES OF GARLIC
Steps:
- Bring a small saucepan of water to a boil. Separate head of garlic into individual cloves. Add to boiling water and cook 1 1/2 minutes, or until skin peels off easily. Drain and rinse briefly under cold running water. Peel garlic cloves. Trim any pieces of fat or extra skin from chicken; rinse pieces and pat dry. Season liberally with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken, skin side down, and saute until skin is nicely browned, 8 to 10 minutes. Carefully holding lid against pan, pour off all but a thin film of fat. Turn chicken over and sprinkle onion between pieces. Cover and cook 5 minutes. Pour in wine and bring to a boil, stirring with a wooden spoon to scrape up any brown bits on bottom or around sides of pan. Boil until wine is reduced to 2 or 3 tablespoons, about 2 minutes. Scatter garlic around chicken, season with thyme and pour broth into pan. Cover, bring to a boil, reduce heat to low and simmer 25 minutes, or until chicken is very tender. Remove chicken and half of garlic cloves to a deep platter or serving dish. Skim fat off sauce in pan. Pour sauce into a blender or food processor and puree until smooth. If sauce is too liquid, pour into a small saucepan and bring to a boil. Dissolve cornstarch in 1 tablespoon cold water and stir into sauce. Cook, stirring, 1 minute, until slightly thickened. Season sauce with additional salt and pepper to taste. Pour over chicken and serve.
ROASTED CHICKEN WITH 20 CLOVES OF GARLIC
To all of my fellow garlic-lovers, this dish will make your taste-buds happy, happy!! Tons of garlic, and just the right amount of seasonings. This is sooo good!! I have a bad habit, though, of hogging up all the garlic cloves, so I usually throw a few extra in...Hey, you can NEVER have too much garlic:)
Provided by Manda
Categories Chicken
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 375 degrees.
- Mix oil, rosemary, and thyme in small bowl.
- Rub over outside of chicken.
- Place onion, celery, and lemon in cavity of chicken.
- Place chicken, breast side up, in dutch oven.
- Scatter garlic around chicken.
- Pour white wine and chicken broth into dutch oven.
- Place on stove top, cover, and bring to boil.
- Transfer to preheated oven, and bake, covered 25 minutes.
- Increase oven temperature to 450 degrees, uncover, and bake for 55-60 minutes.
- Remove chicken and garlic to platter and cover with foil.
- Skim as much fat as possible from pot.
- Squeeze out 6 cloves of garlic into small bowl, mash to a paste, then whisk in about 1/4 cup of cooking liquid.
- Stir in parsley and salt.
- Serve broth with chicken, along with remaining cloves of garlic as garnish on each plate.
- To eat garlic, gently press with fork to squeeze out from skin.
CHICKEN WITH 20 CLOVES OF GARLIC
I am always looking for new and interesting ways to prepare boneless chicken breasts. This one sounds amazing!
Provided by Jtrillich
Categories One Dish Meal
Time 20m
Yield 1 breast, 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat large non-stick skillet on medium high heat.
- add chicken and garlic and cook for 4 minutes - turning after 2 minutes.
- stir in broth and dressing- cover with lid.
- Cook for 8 minutes total ( 4 minutes on each side).
- Sprinkle with Parmesan cheese let stand for 1 minute and serve.
Nutrition Facts : Calories 277.4, Fat 18.4, SaturatedFat 4.7, Cholesterol 61.5, Sodium 403.3, Carbohydrate 5.7, Fiber 0.3, Sugar 0.4, Protein 21.8
CHICKEN WITH TWENTY CLOVES OF GARLIC
The how-to video for this Healthy Living chicken recipe shows that yes, in fact 20 cloves of garlic are used. (In France, they use 40!)
Provided by My Food and Family
Categories Chicken
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cook chicken and garlic in large nonstick skillet on medium-high heat 4 min., turning chicken after 2 min.
- Add combined broth and dressing; cover. Cook 3 to 5 min. on each side or until chicken is done (165ºF).
- Sprinkle with cheese; cover. Remove from heat. Let stand 1 min.
Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g
SLOW-COOKER CHICKEN WITH 20 CLOVES OF GARLIC
Developing this recipe -- a riff on the French bistro classic -- taught us a thing or two about how the slow, steady, moist heat of the slow cooker really intensifies flavors. When we tried the traditional 40-clove recipe, the garlic flavor was so strong, we cut the number in half (and we love garlic!). This recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- Preheat a 5-to 6-quart slow cooker; preheat oven to broil.
- Place chicken skin side up on a rimmed baking sheet. Rub oil onto skin and season generously with salt and pepper. Broil until skin is brown in places. Transfer chicken to the slow cooker. Add garlic, lemons, and thyme. Cover and cook on high until meat is tender and cooked through, about 2 1/2 hours (or on low for 5 hours). Serve with braised garlic, cooking liquid, and bread.
SLOW COOKER CHICKEN WITH 20 CLOVES OF GARLIC
This weeknight-friendly version of the French classic - chicken with 40 cloves of garlic - has half the amount of garlic, because a slow cooker doesn't get quite hot enough to mellow out 40 whole cloves. This dish cooks on high for three hours, but you can lengthen the cook time to six hours using the low heat setting. In that case, cut the garlic further to 15 cloves, because it may taste a bit stronger when cooked at that lower temperature. The beans end up pleasantly soupy, in a sauce rich with chicken juices and wine. The herbs stirred in at the end impart a welcome freshness. This is best served in shallow bowls, with good bread on the side.
Provided by Sarah DiGregorio
Categories dinner, beans, one pot, poultry, main course
Time 4h
Yield 4 servings
Number Of Ingredients 12
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.
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