Chicken Smothered In Garlic Recipes

SMOTHERED GARLIC CHICKEN

Steps:

• Preheat oven and bake onion rings according to package instructions. While they're baking, begin prepping the chicken portion, following the steps below.
• Salt & pepper chicken and saute in olive oil until cooked through, usually 10-12 minutes on medium heat
• Start a 2nd pan to sauté the onion & garlic in, after onion begins to transluce, usually about 5-7 minutes over medium heat, add the mushrooms and continue cooking until tender.
• Push chicken and vegetable mixture towards the center of the pan, close together and lay 4-5 slices of provolone cheese over the top. Allow cheese to melt.
• Top with an onion ring after plating the chicken & cheese combination.

GRANDMA'S SMOTHERED CHICKEN

Steps:

• Brown the chicken: Heat 2 large skillets over high heat. Add half of the oil to each. Arrange the chicken on a tray in a single layer and season with salt. Turn the pieces over and season the other side. When the oil begins to smoke lightly, carefully add the chicken, skin side down, to the skillets, leaving space between each piece of chicken. Reduce the heat to medium and allow the chicken to brown on their first side, 5 to 8 minutes. Resist the temptation to move or turn the pieces. Use metal tongs to carefully turn the chicken pieces to their second side and brown 3 to 5 additional minutes. Transfer the chicken pieces to a tray and set aside.
• Prepare the garlic: Grate 6 of the cloves of garlic and set aside for the sauce. Cut the remaining 12 cloves in half lengthwise.
• Make the sauce: In one of the skillets you cooked the chicken in, add the cumin and coriander and stir rapidly over medium-low heat to give them a quick toast, 10 to 15 seconds. Immediately add the onions and grated garlic. Season with salt and cook over medium heat, stirring frequently, until the onions turn light brown, 3 to 5 minutes. Add the cinnamon stick, pepper flakes, bay leaves and tomatoes. Allow the tomatoes to cook, breaking them apart with a spoon as they cook, 8 to 10 minutes, and then add 1 cup water.
• Toast the garlic cloves: In the other skillet the you cooked the chicken in, arrange the garlic halves in a single layer in the cooking grease. Toast the garlic over low heat until golden brown and crisped, 10 to 12 minutes. Remove the garlic from the skillet, sprinkle with salt and drain on a kitchen towel.
• Finish cooking the chicken: Arrange the chicken pieces, skin side up, in the sauce. Cover the skillet, keep the heat low and continue cooking until the pieces are cooked through, 25 to 30 minutes. Remove the cover and stir in the ginger, cream and vinegar. Cover and simmer 2 to 3 additional minutes.
• Test the center of a thigh to make sure the chicken is cooked through. It should reach an internal temperature of 165 degrees F and the juices should run "clear," not pink. Remove and discard the cinnamon stick and bay leaves. Taste and adjust the seasoning. Top with the toasted garlic and serve immediately.

SMOTHERED GARLIC CHICKEN WITH MUSHROOMS

Steps:

• Preheat oven to 220c, fan 200c, 425f or gas mark 7
• Add the chicken to a bowl with the seasoning and toss to evenly coat.
• Heat a large deep frying pan over a medium high heat (I use one that can go in the oven for less clean up). Spray with cooking oil spray.
• Add the chicken pieces all in one layer and brown on both sides until nice and golden (approx 4-5 minutes per side), Transfer the chicken to a plate.
• Spray with a little more spray oil and add in the mushrooms and fry for a couple of minutes, scraping up all the flavour that is left in the bottom of the pan from the chicken.
• Add in the garlic and just give a stir to combine evenly, then gradually add in 1/2 cup (120ml) of the chicken stock reducing down each little bit around the mushrooms and garlic until the garlic has really softened and has a lovely golden colour. This will make the garlic lovely a sweet. Don't rush this process or you will burn the garlic and cause it to be bitter.
• Add in the cream cheese and remaining stock (1 cup) and allow to bubble gently stirring as it does, until the cream cheese is all melted and the sauce is creamy.
• Add back in the chicken pieces in a even layer and spoon the sauce all over the top so they are well covered.
• Add the mozzarella and parmesan to the top. then add lid and place in the oven and bake for 35-40 minutes, remove lid for the last 10 minutes of cooking time. Cheese should be all melted and lightly golden and chicken cooked through (chicken should have an internal temp of 165f).
• Sprinkle with the chopped fresh parsley.
• Serve with your choice of sides.
• Enjoy!!

CHICKEN SMOTHERED IN GARLIC

Steps:

• Preheat oven to 350°F.
• Saute chicken in pan with olive oil spray til golden outside.
• Lay chicken breasts in roasting pan in a single layer.
• Lay BLANCHED garlic over chicken breasts.
• Whisk together tomatoes, wine, broth, tarragon and marjoram and pour over top of chicken and garlic.
• Season with salt and pepper.
• Bake for 45-50 minutes.
• Served with garlic roasted potatoes, green beans and a loaf of crusty homemade herb bread.

MOIST GARLIC CHICKEN

Steps:

• Pour the water into a microwave-safe casserole dish, and place in the microwave. Heat until boiling, about 2 minutes. Stir in bouillon cubes, butter, italian seasoning, dill, and garlic salt.
• Pierce the chicken breasts with a fork on one side, and place the pierced side down in the casserole dish. The chicken should be almost covered by the liquid, if not completely covered.
• Cover the dish, and cook in the microwave for 10 minutes, or until chicken is no longer pink, and juices run clear. If the chicken is not done after the 10 minutes, continue to cook at 1 1/2 minute intervals.

SMOTHERED HOME-STYLE CHICKEN

Steps:

• In a large resealable plastic bag, combine flour, salt, garlic powder, Cajun seasoning and pepper. Add chicken thighs, one at a time, and shake to coat. In a large skillet, brown chicken in 2 tablespoons oil in batches. Remove and keep warm., In same skillet, saute carrots, onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute. Add wine, stirring to loosen browned bits from pan. Stir in soup and broth., Return chicken to skillet. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until a thermometer reads 165°. Serve with rice.

A GOOD EASY GARLIC CHICKEN

Steps:

• Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

GARLIC CHICKEN

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).

GARLIC HERBED CHICKEN

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• In a small bowl, whisk together garlic, dried tarragon, salt, ground black pepper and olive oil.
• Place each chicken breast half on a piece of foil large enough to cover the chicken. Brush chicken with the garlic mixture.
• Tightly seal chicken in the foil. Cook on the prepared grill approximately 40 minutes.
• Remove from grill. Discard foil and juices. Place unwrapped chicken on the grill. Brushing frequently with remaining garlic mixture and turning often, continue cooking 5 to 10 minutes per side, or to desired doneness.

GARLIC CHICKEN WITH HERBS

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; brown chicken on both sides. Remove from pan, reserving drippings., In same skillet, saute garlic in drippings over medium-high heat until light golden brown. Add wine and herbs; bring to a boil, stirring to loosen browned bits from pan. Cook until mixture is almost evaporated. Add broth and chicken; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads at least 170°, 10-12 minutes., To serve, spoon pan juices over chicken. Serve with rice.

SMOTHERED CHICKEN

Steps:

• Pound chicken breasts to 1/4-in. thickness. Sprinkle with seasonings., In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat; saute mushrooms until tender, 2-3 minutes. Remove from pan., In same pan, cook chicken in remaining oil until bottom is browned, about 4 minutes. Turn chicken; top with mushrooms and remaining ingredients. Cook, covered, until chicken is no longer pink, 4-5 minutes.