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
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
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
TEMPEH WITH 40 CLOVES OF GARLIC
A vegan version of the classic Provencal chicken dish. Tofu can be used instead of tempeh if need be.
Provided by Missy Wombat
Categories Tempeh
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a wide, heavy saute pan over medium heat, warm 2 tablespoons of the oil.
- Add the tempeh and saute until golden brown on all sides, 8 to 10 minutes.
- Add the wine and soy sauce, raise the heat, and bring to a boil.
- Cook until the liquid is reduced to half its original volume.
- Transfer the contents of the pan to a bowl and set aside.
- Warm the remaining 2 tablespoons oil in the pan over medium-high heat.
- Add the leeks and mushrooms and saute, stirring and tossing until the vegetables are lightly caramelized.
- Stir in the flour and continue to cook until the flour smells toasted and fragrant, 2 to 3 more minutes.
- Add the stock and garlic.
- Make a bouquet garni by tying together with kitchen twine or wrapping in cheesecloth the thyme, parsley, and celery leaves.
- Add the bouquet garni and bring the stock to a boil.
- With a wooden spoon, scrape up any browned bits that cling to the bottom of the pan.
- Reduce the heat to low and add the tempeh with any juices that have collected in the bowl.
- Cover and simmer gently for 30 minutes.
- Uncover and continue to cook for 5 minutes, until the liquid thickens into a sauce.
- Remove the bouquet garni.
- Season with salt and pepper to taste,sprinkle with chopped parsley, and serve.
Nutrition Facts : Calories 401.8, Fat 23.4, SaturatedFat 3.9, Sodium 536, Carbohydrate 29.6, Fiber 2.8, Sugar 4.3, Protein 22.9
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.
40-CLOVE GARLIC BREAD RECIPE BY TASTY
This easy-to-make, yet impressive garlic bread is hard not to love. In this recipe, forty cloves of garlic are drizzled with olive oil, salt and pepper, and roasted until they're soft and sweet. Then, mashed and mixed with softened butter and herbs. A sourdough bread boule is cross-hatched and then stuffed with mozzarella cheese, and lathered with our garlicky compound butter. Serve it up with some marinara sauce, or eat as is!
Provided by Tikeyah Whittle
Categories Bakery Goods
Time 1h50m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F (200°C). Place a sheet of foil on a small baking sheet and line another baking sheet with parchment paper.
- Cut ½ inch off the tops of the garlic heads and place on the baking sheet with the foil. Drizzle the garlic with the olive oil and season with 1 teaspoon salt and the black pepper. Place the tops back on each garlic bulb. Bring up the corners of the foil around the garlic, then roll closed to form a tight packet. Place in the oven and roast until the garlic is caramelized, about 45 minutes. Remove from the oven and let sit for 30 minutes, until cool enough to handle. Leave the oven on.
- Unwrap the foil packet and squeeze the heads to release the roasted garlic cloves into a medium bowl. Mash with a fork until a thick paste forms (some chunks are okay).
- Add the butter, parsley, oregano, and remaining ½ teaspoon salt and stir to combine.
- Using a serrated knife, carefully cut the bread into 1-inch-thick (2.54 cm) slices, stopping ½ inch (1.24 cm) from the bottom of the loaf to keep intact. Turn the loaf 90° and repeat cutting in the opposite direction.
- Place the loaf on the parchment-lined baking sheet and stuff the mozzarella between the bread slices. Spread the roasted garlic butter over the entire loaf.
- Place the loaf into the oven and bake until the cheese is melted and the top of the loaf is golden brown and crispy, 25-30 minutes.
- Remove the loaf from the oven and transfer to a serving platter. Grate the Parmesan cheese directly over the top. Serve hot.
- Enjoy!
Nutrition Facts : Calories 277 calories, Carbohydrate 22 grams, Fat 15 grams, Fiber 0 grams, Protein 13 grams, Sugar 2 grams
More about "tempeh with 40 cloves of garlic recipes"
LEMON GARLIC TEMPEH - EATING BIRD FOOD
From eatingbirdfood.com
CHICKEN WITH 40 CLOVES OF GARLIC - JO COOKS
From jocooks.com
CHICKEN WITH 40 CLOVES OF GARLIC RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
CHICKEN WITH 40 CLOVES OF GARLIC - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
TEMPEH WITH 40 CLOVES OF GARLIC - ALIVE MAGAZINE
From alive.com
Estimated Reading Time 2 mins
CHICKEN WITH 40 CLOVES OF GARLIC - WELCOME TO HERBS
From welcometoherbs.com
TEMPEH WITH 40 CLOVES OF GARLIC - PLAIN.RECIPES
From plain.recipes
CHICKEN WITH 40 CLOVES OF GARLIC RECIPE | EPICURIOUS
From epicurious.com
TEMPEH WITH 40 CLOVES OF GARLIC (TEMPEH CON 40 SPICCHI DI AGLIO) …
From eatyourbooks.com
HOW TO COOK THE PERFECT CHICKEN WITH 40 CLOVES OF GARLIC – RECIPE
From theguardian.com
TEMPEH WITH 40 CLOVES OF GARLIC - VEGWEB.COM
From vegweb.com
CHICKEN WITH 40 CLOVES GARLIC - EASY CHICKEN RECIPES VIDEO!
From easychickenrecipes.com
RECIPE: CHICKEN WITH 40 CLOVES OF GARLIC (IN ONLY 30 MINUTES)
From agardenforthehouse.com
TEMPEH WITH 40 CLOVES OF GARLIC | VEGWEB.COM, THE WORLD'S …
From pinterest.com
BEST VEGETABLE RECIPES BLOG: TEMPEH WITH 40 CLOVES OF GARLIC
From vegebook.blogspot.com
CHICKEN WITH 40 CLOVES OF GARLIC - DAMN DELICIOUS
From damndelicious.net
CHICKEN WITH 40 CLOVES GARLIC - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
GARLIC HERB BAKED TEMPEH - MAKING THYME FOR HEALTH
From makingthymeforhealth.com
40 CLOVE GARLIC CHICKEN | COMFORT FOOD IDEAS | EASY DINNER RECIPE
From comfortfoodideas.com
CHICKEN WITH 40 CLOVES OF GARLIC RECIPE | MYRECIPES
From myrecipes.com
SKILLET CHICKEN WITH 40 CLOVES OF GARLIC RECIPE | RECIPES.NET
From recipes.net
CHICKEN WITH 40 CLOVES OF GARLIC AND POTATOES RECIPE
From shewearsmanyhats.com
CHICKEN WITH 40 CLOVES OF GARLIC RECIPE - SUNSET MAGAZINE
From sunset.com
CHICKEN THIGHS WITH 40 CLOVES OF GARLIC RECIPE | MYORGANICRECIPES
From myorganicrecipes.com
WORLD BEST GARLIC COOKING RECIPES : CHICKEN WITH 40 CLOVES OF GARLIC
From worldbestgarlicrecipes.blogspot.com
FOR THE CLOVE OF GARLIC: FRIED TEMPEH (RECIPE BASED ON TAHU …
From forthecloveofgarlic.blogspot.com
CLASSIC CHICKEN WITH 40 CLOVES OF GARLIC | CHICKEN.CA
From chicken.ca
TEMPEH WITH 40 CLOVES OF GARLIC RECIPE | ALIVE | VEGETARIAN RECIPES ...
From pinterest.co.uk
CHICKEN WITH 40 CLOVES OF GARLIC - PLAIN.RECIPES
From plain.recipes
ALIVE! - TEMPEH WITH 40 CLOVES OF GARLIC CALORIES, CARBS & NUTRITION ...
From myfitnesspal.com
CHICKEN WITH 40 CLOVES OF GARLIC - DINNER, THEN DESSERT
From dinnerthendessert.com
CHICKEN WITH 40 CLOVES OF GARLIC RECIPE | MYRECIPES
From myrecipes.com
CHICKEN WITH 40 CLOVES OF GARLIC RECIPE
From recipeland.com
RECIPE CHICKEN WITH 40 CLOVES OF GARLIC - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #preparation #occasion #main-dish #beans #vegan #vegetarian #dietary #inexpensive #soy-tofu #tempeh #4-hours-or-less
You'll also love