Pressure Cooker Chicken With 40 Cloves Of Garlic Recipes

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PRESSURE COOKER CHICKEN WITH 40 CLOVES OF GARLIC



Pressure Cooker Chicken With 40 Cloves of Garlic image

Typically, chicken with 40 cloves of garlic needs to cook for a long time to mellow out all that garlicky sharpness, but in this recipe, a pressure cooker softens and sweetens the garlic in record time. Still, 40 cloves is for the most dedicated garlic lovers, so feel free to reduce the quantity if you like; the recipe will work all the same. The addition of beans to the classic dish makes it a one-pot meal. The chicken skin won't be crisp at the end of cooking, so if that bothers you, discard it afterward - it will have done its duty, imparting deep chicken flavor to the dish - or you could place the thighs on a baking sheet and set them under the broiler to brown just before serving.

Provided by Sarah DiGregorio

Categories     dinner, beans, one pot, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

2 pounds bone-in, skin-on chicken thighs (about 4 to 6 large thighs)
Kosher salt and black pepper
2 tablespoons olive oil
40 garlic cloves (3 to 4 heads of garlic), smashed
1/2 teaspoon red-pepper flakes
1/2 cup white wine
1 tablespoon white wine vinegar
1 (28-ounce) can or 2 (14-ounce) cans cannellini beans, drained
2 fresh thyme sprigs or 1/2 teaspoon dried thyme
1/2 lemon, juiced (about 1 tablespoon)
2 scallions, white and light green parts thinly sliced
1/2 cup chopped flat-leaf parsley

Steps:

  • Season the chicken generously all over with salt and pepper. Turn on the sauté setting of a 6- to 8-quart electric pressure cooker and warm the oil. Add the chicken, skin-side down, and sear until the skin is browned and releases easily from the pot, 6 to 8 minutes. (If you have more than 4 thighs, you may need to do this in two batches.) Using tongs, remove the chicken.
  • Add the garlic and sauté, stirring constantly, until just softened, about 2 minutes. Add the red-pepper flakes, and toast, stirring constantly, about 30 seconds, then add the white wine and vinegar. Stir well, scraping up all the browned bits. Turn off the sauté setting.
  • Stir in the beans and thyme. Season lightly with salt and generously with pepper. Nestle the chicken thighs on top, skin-side up. Cook on high pressure for 12 minutes.
  • Allow the pressure to reduce naturally for 10 minutes, then release the remaining pressure manually. Squeeze in the lemon juice and fold in the scallions and parsley. Serve the beans and chicken in shallow bowls.

CHICKEN WITH 40 CLOVES OF GARLIC



Chicken with 40 Cloves of Garlic image

Provided by Nigella Lawson : Food Network

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 8

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

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



Chicken with 40 Cloves of Garlic image

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

40 garlic cloves (3 to 4 heads), unpeeled
1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry (giblets removed)
2 tablespoons butter, room temperature
Coarse salt and ground pepper
6 sprigs fresh thyme

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



Chicken with 40 Cloves of Garlic image

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

2 tablespoons butter
1 tablespoon olive oil
1 whole chicken
40 cloves garlic
¼ cup water
2 tablespoons lemon juice
1 teaspoon salt
½ teaspoon dried thyme
¼ teaspoon ground black pepper

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



Chicken With 40 Cloves of Garlic image

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

2/3 cup olive oil
8 chicken drumsticks
8 chicken thighs
4 celery ribs, cut into 4 inch-long strips
2 cups chopped onion
6 parsley sprigs
1 teaspoon dried tarragon
1/2 cup dry vermouth
2 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
dash grated nutmeg
40 cloves garlic, unpeeled
Freshly sliced French bread

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

CHICKEN WITH 40 CLOVES OF GARLIC



Chicken with 40 Cloves of Garlic image

Chicken baked with sprigs and garlic cloves gives you a flavorful dinner for eight.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h55m

Yield 8

Number Of Ingredients 8

2 whole chickens (3 lb each)
8 sprigs fresh thyme
1/4 cup butter, softened
1 lemon, cut in half
2 teaspoons salt
1 teaspoon freshly ground pepper
40 unpeeled cloves garlic (about 3 bulbs)
2 tablespoons olive oil

Steps:

  • Heat oven to 375°F. Generously spray large shallow roasting pan with cooking spray.
  • In cavity of each chicken, place 4 thyme sprigs. Rub chickens with softened butter. Tie ends of legs together with kitchen string; tuck wing tips under. Place chickens, breast sides up, in roasting pan. Squeeze lemon over chickens. Sprinkle with salt and pepper. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
  • In medium bowl, toss garlic with oil. Scatter garlic around chickens, placing cloves close to chickens. Bake uncovered 1 hour 45 minutes or until thermometer reads at least 165°F and legs move easily when lifted.

Nutrition Facts : Calories 481, Carbohydrate 6 g, Fat 2, Fiber 1 g, Protein 46 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 775 mg

CHICKEN WITH 40 CLOVES OF GARLIC



Chicken With 40 Cloves of Garlic image

I love this dish and have made several versions throughout the years but this is the best I've found so far. It's from Cook's Illustrated. It's a bit more detailed work than other recipes but so totally worth it. The garlic gets sweet and mellow in this dish so if you are looking for a more spicy, biting garlic taste this may not be for you. If you like roasted garlic you will like this. I've made it with and without the vermouth, you can leave it out but it does add that extra touch of goodness. I always brine chicken no matter what the recipe but if you want you can skip that step. You can also peel the garlic if you prefer, but add a bit more oil when roasting it to keep it from sticking. Serve this with crusty bread to mop up the sauce. You must use an oven proof skillet.

Provided by MarielC

Categories     Whole Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup table salt
2 quarts water
1 (3 1/2-4 lb) whole chickens, cut into 8 pieces
ground black pepper
40 garlic cloves, from about 3 to 4 large heads outer papery skins removed, cloves separated and unpeeled (about 8 ounces)
2 medium shallots, peeled and quartered pole to pole
1 tablespoon olive oil
2 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
3/4 cup dry vermouth or 3/4 cup dry white wine
3/4 cup low sodium chicken broth
2 tablespoons unsalted butter

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.

Nutrition Facts : Calories 690.1, Fat 50.2, SaturatedFat 15.8, Cholesterol 202.4, Sodium 7284.9, Carbohydrate 11.3, Fiber 0.6, Sugar 0.4, Protein 46.9

" 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

1 (3 -3 1/2 lb) whole chickens, cut up (or use only your favorite chicken pieces)
40 garlic cloves, peeled
3/4 cup dry white wine
1/4 cup extra-virgin olive oil
4 stalks celery, cut into 1-inch pieces
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 cup minced fresh flat-leaf parsley (Italian parsley)
1 pinch red pepper flakes
1 large lemon, juice of
1 teaspoon salt
1/2 teaspoon fresh ground pepper

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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From hijabstyle.us


CHICKEN WITH 40 CLOVES OF GARLIC | COOK'S COUNTRY RECIPE
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. 2. Pat chicken dry with paper towels and season with 1 teaspoon salt and 1/2 teaspoon pepper.
From cookscountry.com


CHICKEN WITH 40 CLOVES OF GARLIC - FROM A CHEF'S KITCHEN
2019-12-23 Add white wine to deglaze the pan, toss in the garlic cloves along with fresh rosemary, thyme and bay leaves. Add chicken broth and simmer covered until the chicken is thoroughly cooked and the garlic cloves are meltingly tender on the inside. Swirl in a little butter and crushed red pepper flakes for a touch of heat….
From fromachefskitchen.com


PRESSURE COOKER CHICKEN WITH 40 CLOVES OF GARLIC | RECIPE
Apr 18, 2017 - Pressure Cooker Chicken With 40 Cloves of Garlic recipe. The classic farmhouse recipe from Provence, updated for a pressure cooker.
From pinterest.ca


CHICKEN WITH 40 CLOVES OF GARLIC - MICHELLE BESSUDO
2020-04-16 Instructions: Preheat oven to 400°F or 200°C. Season chicken generously inside and out. Stuff chicken with spring onions, 1 of the celery leaves (or parsley) 6 unpeeled cloves of garlic, 1 sprig rosemary and 2 sprigs thyme. Place chopped carrots, onions, and celery in the bottom of your baking dish.
From michellebessudo.com


CHICKEN WITH 40 CLOVES GARLIC - EASY CHICKEN RECIPES VIDEO!
2019-10-03 How to Make Chicken with 40 Cloves Garlic. Preheat oven 350F. Chop off the top ½ inch of the whole garlic heads. In a sheet pan add chicken legs, whole garlic heads, 40 garlic cloves. In a bowl add olive oil, juice of orange, thyme, dry rosemary, black pepper, salt, honey. Mix with a fork then drizzle mixture over chicken and garlic.
From easychickenrecipes.com


CHICKEN WITH 40 CLOVES OF GARLIC RECIPE | THE CHEW - ABC.COM
2017-01-18 4 tablespoons unsalted butter. 4 tablespoons olive oil. 8 bone-in, skin-on chicken thighs. 40 cloves garlic (peeled) 1/2 bunch thyme. 1 cup white wine. 1 cup chicken stock. crusty bread (toasted, for serving) Kosher salt and freshly ground black pepper (to taste)
From mastercook.com


CHICKEN WITH 40 CLOVES OF GARLIC - THE SMART SLOW COOKER
2022-01-24 Instructions Pat chicken legs dry with paper towels. Season with salt, pepper, and optional nutmeg. An optional step is to lightly... Heat the olive oil over in your slow cooker (or a large Dutch oven). In batches, sear chicken about 4 to 5 minutes on... Garnish with parsley and a squeeze of lemon. ...
From smartslowcooker.com


CHICKEN WITH 40 CLOVES OF GARLIC - RECIPE GIRL
2015-09-15 Instructions: Preheat the oven to 350F. Pat the chicken dry with paper towels and season it with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the butter and oil in a large skillet over medium-high heat; once the skillet is hot, add half the chicken and cook until browned on both sides, about 4 minutes per side, flipping once.
From recipegirl.com


CLASSIC CHICKEN WITH 40 CLOVES OF GARLIC | CHICKEN.CA
Steps Turn the slow cooker on high and place butter in the bottom. While it’s melting, make garlic easy to separate and peel... Add the Dijon and cornstarch to the soft butter in cooker and mash together. Pour in the wine. Whisk until fairly smooth. Slice …
From chicken.ca


CHICKEN WITH 40 CLOVES OF GARLIC - ACADIANA TABLE
2021-05-03 The trapped heat and steam inside is the key to fully cooking the garlic cloves. Place in the hot oven and set a timer for 1½ hours. Do not remove the lid during cooking. Remove the pot and uncover. Place the chicken pieces in a serving vessel. Remove the remaining stems from the herbs, and stir in the butter.
From acadianatable.com


CHICKEN WITH 40 CLOVES OF GARLIC FOR THE SLOW COOKER - EMERILS.COM
Cook on low for 4 1/2 hours, rearranging the chicken once or twice to ensure even cooking, until it is fall-off-the-bone tender. Transfer the chicken and some of the garlic cloves to a platter and cover to keep warm. In a medium bowl, stir the flour and butter together to form a smooth paste. Whisk 1/2 cup of the hot juices from the slow cooker ...
From emerils.com


PRESSURE COOKER CHICKEN WITH 40 CLOVES OF GARLIC
The classic farmhouse recipe from Provence, updated for a pressure cooker. Pressure Cooker Chicken With 40 Cloves of Garlic recipe. Add your review, photo or …
From bigoven.com


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