30 Garlic Clove Chicken Recipes

GARLIC CLOVE CHICKEN

Steps:

• Place chicken breast side up on a rack in a shallow roasting pan. Stuff onion in chicken; tie drumsticks together. Arrange garlic cloves around chicken. In a small bowl, combine the remaining ingredients. Drizzle over chicken and garlic. , Cover and bake at 350° for 1-3/4 hours. Uncover; bake 30-45 minutes longer or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with pan drippings. (Cover loosely with foil if chicken browns too quickly.) Cover and let stand for 10 minutes before slicing.

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

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.

CHICKEN WITH 20 CLOVES OF GARLIC

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.

CHICKEN WITH 40 CLOVES OF GARLIC

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.

40-CLOVE GARLIC CHICKEN RECIPE BY TASTY

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!

CHICKEN WITH FORTY CLOVES OF GARLIC

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.

TFAYA BAKED CHICKEN

Steps:

• Heat the oven to 400 degrees. Soak the raisins in hot water for 5 minutes or until softened; drain and transfer to a deep roasting pan.
• Make the marinade: Transfer the stock, olive oil, honey, garlic, turmeric, ginger, salt, black pepper and cinnamon to a large bowl; mix until smooth and well combined.
• Add the onions to the roasting pan and pour approximately half of the marinade over the onions and raisins. Use your hands or tongs to combine.
• Transfer the chicken legs to the large bowl with the remaining marinade and use your hands or tongs to make sure that the chicken is thoroughly coated. Place the chicken legs on top of the onion mixture, skin-side up, and pour any remaining marinade over the chicken.
• Bake in the oven for 35 minutes. Remove the roasting pan from the oven and scatter the almonds on top. Return to the oven for another 10 to 15 minutes, until the chicken is cooked through and golden and the almonds are nicely toasted. Serve immediately, with a side of couscous or bread.

40 CLOVES OF GARLIC CHICKEN WITH TOUCH OF HEAT

Steps:

• Boil 4 Cups of Water.
• Separate All Garlic Cloves and add them to Boiling Water for 1 minute.
• Remove Skin from Garlic Cloves.
• Combine Minced Shallot, dash of Cayenne pepper, and 1 tablespoon of Thyme.
• Rub the seasoning of Shallot, cayenne and Thyme in between chicken skin.
• Heat on medium-high in a large Dutch Oven Pot the Olive Oil and Butter.
• Braise the Chicken (make sure your chicken is washed and patted dry).
• Braise the Chicken in batches for 5 minutes or until Golden Brown.
• Remove chicken to rest aside in a dish.
• Add the 40 Cloves of Garlic to the pot.
• Sauteed Garlic in residual oils in the pot until Golden Brown.
• Add 2 Tablespoons of Cognac and All of the Wine.
• Bring to a boil then add back all of your chicken.
• Bring down the heat to the lowest you can.
• Sprinkle the rest of the Thyme Leaves.
• And cover to simmer on the lowest flame for 30 Minutes until cooked.
• In a bowl take Flour, heavy cream and 1 Cup of the Gravy and whisk.
• Whisk until smooth and add in 1 Tablespoon of Cognac.
• Add to the pot and combine well and bring to boil for 2 minutes
• Taste Test the Gravy, add desired Salt and Pepper.
• You can add the chicken back to the pot or spoon gravy over chicken.
• Serve Hot.

CHICKEN WITH 40 CLOVES OF GARLIC

Steps:

• Adjust oven rack to middle position and heat oven to 400°F.
• Brine the chicken: Dissolve 1/4 cup salt in 2 quarts cold tap water in large container or bowl. Submerge chicken pieces in brine and refrigerate until fully seasoned, about 30 minutes. Rinse chicken pieces under running water and thoroughly pat dry with paper towels. Season both sides of chicken pieces with pepper.
• Meanwhile, toss garlic and shallots with 2 teaspoons olive oil and salt and pepper to taste in 9 inch pie plate; cover tightly with foil and roast until garlic is softened and beginning to brown, about 30 minutes. Shake pan once to toss the contents after 15 minutes (foil can be left on during tossing). Uncover, stir, and continue to roast, until browned and fully tender, about 10 minutes longer, stirring once or twice. Remove from oven and increase oven temperature to 450°F.
• Using kitchen twine, tie together thyme, rosemary, and bay leaf and set aside.
• Heat remaining 1 teaspoon oil in 12-inch heavy-bottomed ovenproof skillet over medium-high heat until it begins to smoke. Swirl to coat pan with oil. Brown chicken pieces skin-side down until deep golden, about 5 minutes. Turn chicken pieces and brown until golden on second side, about 4 minutes longer.
• Transfer chicken to large plate and discard fat. Off the heat add vermouth, chicken broth, and herbs, scraping bottom of skillet with wooden spoon to loosen browned bits.
• Set skillet over medium heat, add garlic and shallot mixture to pan, then return chicken, skin-side up to the pan, nestling pieces on top of and between the garlic cloves.
• Place skillet in oven and roast until instant-read thermometer inserted into thickest part of breast registers about 160 F about 10 to 12 minutes. If desired, increase heat to broil and broil to crisp skin about 3 to 5 minutes.
• Using potholders or oven mitts, remove skillet from oven and transfer the chicken to a serving dish. Set the skillet aside on the stovetop, reserving the liquid.
• Remove 10 to 12 garlic cloves and place in a mesh sieve and set aside. Using a slotted spoon, scatter the remaining garlic cloves and shallots around the chicken and the discard herbs.
• With a rubber spatula push reserved garlic cloves through the sieve and into a bowl. Discard the skins.
• Add the garlic paste to the remaining liquid in the skillet. Bring to a simmer over medium high heat, whisking occasionally to incorporate the garlic. Adjust seasoning with salt and pepper to taste. Whisk in butter. Pour sauce into sauceboat and serve with the chicken.

CHICKEN WITH MORE THAN 40 CLOVES OF GARLIC

Steps:

• Preheat the oven to 375 degrees. Place the rack in the lowest slots.
• Rinse the chicken thighs, shake dry and lightly salt and pepper them.
• Put half the thighs in one layer in a heavy casserole with a lid. Sprinkle with half the garlic cloves, half the olive oil and half the parsley. Repeat, making another layer with the remaining ingredients.
• Cover the chicken with a piece of waxed paper, and put on the lid.
• Cook for 40 minutes, or until the chicken is cooked through and the garlic cloves are very soft. Serve the chicken with all its juices, along with crusty bread for sopping them up and for spreading with garlic.