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
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
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.
CHICKEN WITH 40 CLOVES OF GARLIC
Provided by Nigella Lawson : Food Network
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
CHICKEN WITH 40 CLOVES OF GARLIC
If you like garlic, you will love this chicken!
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h5m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 384.4 calories, Carbohydrate 5.4 g, Cholesterol 116.8 mg, Fat 23.9 g, Fiber 0.4 g, Protein 35.4 g, SaturatedFat 7.4 g, Sodium 418.9 mg, Sugar 0.2 g
CHICKEN WITH 40 CLOVES OF GARLIC
In the two decades after World War II, Jane Stern and Michael Stern told Marian Burros of The Times in 1991, "a nation once known for square meals and the bluenose abstinence of Prohibition fell in love with deluxe food, vintage wine and the joy of cooking." They captured that gourmania in their book of that year, "American Gourmet," and this recipe, for a luxe and amazing casserole of nutmeg-scented chicken and garlic, comes from it. Serve the dish with a baguette or two, and squeeze the buds of garlic out on the bread. Spread the mash like butter and use the bread to mop up the luscious sauce.
Provided by Marian Burros
Categories dinner, times classics, main course
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Put the oil in a shallow dish and add the chicken pieces; coat evenly with oil.
- Preheat oven to 375 degrees.
- In a heavy 6-quart casserole, combine the celery, onions, parsley and tarragon. Lay the oiled chicken pieces on top. Pour on the vermouth. Sprinkle with salt and pepper and a dash of nutmeg. Tuck the garlic cloves in and around the chicken pieces. Cover the casserole tightly with aluminum foil, then the lid. Bake 90 minutes without removing the lid.
- Serve chicken, pan juices and garlic cloves with French bread. Diners should squeeze the buds of garlic from their husks onto the bread, then spread the garlic like butter.
Nutrition Facts : @context http, Calories 757, UnsaturatedFat 38 grams, Carbohydrate 10 grams, Fat 55 grams, Fiber 1 gram, Protein 50 grams, SaturatedFat 13 grams, Sodium 909 milligrams, Sugar 2 grams, TransFat 0 grams
BAREFOOT CONTESSA'S CHICKEN WITH 40 CLOVES GARLIC
Yes that's 40 cloves of garlic. Ina made this a few weeks ago and I had to write it down to keep. This recipe is absolutely amazing. The chicken has the best flavor. Definitely a garlic lover's delight.
Provided by lilypad722
Categories One Dish Meal
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 968.9, Fat 66, SaturatedFat 19.4, Cholesterol 306.6, Sodium 283.7, Carbohydrate 6.5, Fiber 0.3, Sugar 0.6, Protein 74.9
CHICKEN WITH 40 CLOVES OF GARLIC
Get a taste of the French countryside: chicken with mild, buttery roasted garlic -- yes, 40 cloves of it -- and a few sprigs of thyme. C'est tout!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h15m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 578 g, Fat 33 g, Protein 57 g
CHICKEN WITH 40 CLOVES OF GARLIC (COOK'S COUNTRY)
You will need three or four heads of garlic to yield 40 cloves. You can substitute four bone-in, skin-on chicken breasts (halved crosswise) for the thighs, but reduce the cooking time in step 3 to 15 to 20 minutes. You will need a pan that can go from the stove to the oven.
Provided by Coppercloud
Categories Chicken
Time 1h10m
Yield 1 pot, 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Adjust oven rack to upper-middle position and heat oven to 450 degrees. Toss garlic in bowl with 1 teaspoon oil and sugar. Microwave garlic until slightly softened, with light brown spotting, about 4 minutes, stirring halfway through microwaving.
- Pat chicken dry with paper towels and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat remaining 1 teaspoon oil in 12-inch ovensafe skillet over medium-high heat until just smoking. Place chicken in skillet, skin side down, and cook until skin is well browned, 7 to 10 minutes. Transfer to plate, skin side up. Pour off all but 1 tablespoon fat from skillet. Reduce heat to medium-low, add garlic, and cook until evenly browned, about 1 minute.
- Off heat, add sherry to skillet. Return skillet to medium heat and bring sherry to simmer, scraping up any browned bits. Cook until sherry coats garlic and pan is nearly dry, about 4 minutes. Stir in broth, cream, cornstarch mixture, thyme, and bay leaf and simmer until slightly thickened, about 3 minutes. Return chicken to skillet, skin side up, with any accumulated juices. Transfer skillet to oven and bake until chicken registers 175 degrees, 18 to 22 minutes.
- Transfer chicken and half of garlic to serving dish. Discard thyme and bay leaf. Using potato masher, mash remaining garlic into sauce, and season with salt and pepper to taste. Pour half of sauce around chicken. Serve, passing remaining sauce separately.
40 CLOVES OF GARLIC CHICKEN WITH TOUCH OF HEAT
I first heard of this watching "Barefoot Contessa" and I thought '40 cloves of Garlic, I know I love garlic but that is insane.' I was wrong. This recipe taste like it took all day to make. It is truly fabulous. I've tweaked it to my own style. One thing thought, is that the prep work is a little tedious. I'd say, do that the night before and refrigerate.
Provided by PaintItBlacc
Categories Stew
Time 1h20m
Yield 3-5 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 881, Fat 53.9, SaturatedFat 17.3, Cholesterol 230.9, Sodium 210.9, Carbohydrate 21.3, Fiber 1.2, Sugar 1.6, Protein 54.9
CHICKEN BAKED WITH 40 CLOVES OF GARLIC
I know that there are various versions of this recipe, this is the only I have tried since seeing it on Christine Cushing Live on the Food Network Canada. It is courtesy Tony de Luca, Hillebrand Estates Winery Restaurant, Niagara on the Lake, Ontario. Although it takes some time to cook, it's incredibly easy. I've made it for guests and everyone raves about it and the garlic is sweet and amazing. I have also made it with and without the sealing dough, it's a bit messy and if you don't want to bother just make sure you seal your dish well, I used foil between the dish and lid. But I think making the dough helps keep it moist. Enjoy!
Provided by CC G
Categories Chicken
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Sealing Dough:.
- Add the water, flour, salt and olive oil in a bowl. Stir to form a paste. Use the dough on the casserole to seal.
- Chicken:.
- Preheat the oven to 375°F.
- Season the chicken with salt and pepper. Heat the olive oil in a large skillet over medium heat. Carefully add the chicken pieces. Cook the chicken until golden brown on all sides. Remove chicken from the oil onto a kitchen towel to absorb excess fat. Discard the oil.
- Place the seared chicken pieces in a casserole (one with a tight fitting lid) that holds the chicken pieces snugly. Add the rosemary, thyme, bay leaves, wine and garlic. Place the lid on the casserole and seal with the sealing dough. Transfer the casserole to the oven. Bake for 2 hours.
- Remove from the oven and let cool slightly. Crack the sealing dough to open the lid. Carefully remove the chicken onto 4 large dinner plates. Divide the garlic and cooking juices and serve.
" CHICKEN WITH 40 CLOVES OF GARLIC " CASSEROLE
Other than peeling the 40 cloves of garlic, this casserole "spin" on the classic dish is a cinch. And, as long as everybody partakes in this delicious meal, nobody has to worry about "garlic breath"!! ;)
Provided by Alan in SW Florida
Categories One Dish Meal
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Place the chicken pieces close together in a single layer in a shallow 9x13-inch baking dish. Distribute the peeled garlic cloves evenly over the chicken.
- Drizzle with the wine and olive oil. Distribute the celery on top of the chicken. Sprinkle with the basil, oregano, parsley, red pepper flakes, lemon juice, salt and pepper.
- Cover with aluminum foil coated with cooking spray and bake for 40 minutes. Uncover and bake for 15 minutes longer, or until the chicken is cooked through.
Nutrition Facts : Calories 461.1, Fat 32.5, SaturatedFat 7.9, Cholesterol 107, Sodium 517.1, Carbohydrate 10.8, Fiber 2.1, Sugar 1, Protein 27
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BAREFOOT CONTESSA | CHICKEN WITH FORTY CLOVES OF GARLIC
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- 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, sauté 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 sauté 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 sauté 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.
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