CHICKEN BRAISED WITH 20 CLOVES OF GARLIC
Steps:
- Bring a small saucepan of water to a boil. Separate head of garlic into individual cloves. Add to boiling water and cook 1 1/2 minutes, or until skin peels off easily. Drain and rinse briefly under cold running water. Peel garlic cloves. Trim any pieces of fat or extra skin from chicken; rinse pieces and pat dry. Season liberally with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken, skin side down, and saute until skin is nicely browned, 8 to 10 minutes. Carefully holding lid against pan, pour off all but a thin film of fat. Turn chicken over and sprinkle onion between pieces. Cover and cook 5 minutes. Pour in wine and bring to a boil, stirring with a wooden spoon to scrape up any brown bits on bottom or around sides of pan. Boil until wine is reduced to 2 or 3 tablespoons, about 2 minutes. Scatter garlic around chicken, season with thyme and pour broth into pan. Cover, bring to a boil, reduce heat to low and simmer 25 minutes, or until chicken is very tender. Remove chicken and half of garlic cloves to a deep platter or serving dish. Skim fat off sauce in pan. Pour sauce into a blender or food processor and puree until smooth. If sauce is too liquid, pour into a small saucepan and bring to a boil. Dissolve cornstarch in 1 tablespoon cold water and stir into sauce. Cook, stirring, 1 minute, until slightly thickened. Season sauce with additional salt and pepper to taste. Pour over chicken and serve.
BRAISED CHICKEN THIGHS WITH 40 CLOVES OF GARLIC
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Simmer the garlic in a saucepan of water until tender, about 10 minutes (this will soften the flavor). Drain and let cool, then pop the jackets off the cloves and reserve.
- Sprinkle the chicken with salt and pepper. Heat the EVOO in a large ovenproof skillet. Add the chicken, skin-side down, and cook until the skin is browned and very crisp, 7 to 8 minutes. Flip the chicken and brown the other side, 3 to 4 minutes more. Remove the chicken to a plate. Melt the butter into the fat remaining in the skillet and add the mushrooms and thyme. Cook until the mushrooms are browned and very tender, 12 to 15 minutes. Deglaze with the Marsala, stirring and scraping up any browned bits from the bottom of the skillet with a wooden spoon. Return the chicken to the skillet, skin-side up, and add the garlic. Add enough stock to come up and around the chicken but not cover the skin. Transfer the skillet to the oven and cook for 45 minutes.
- Transfer the chicken to a warmed platter and loosely tent with foil. Reduce the sauce on the stovetop until it is thick enough to coat the back of a spoon. Add the kale and cook until just wilted, then stir in a bit of nutmeg.
- Spoon the sauce and kale into shallow bowls and top with the chicken. Serve with warm bread for mopping.
More about "braised chicken thighs with 20 cloves of garlic patricias easy recipes"
BRAISED CHICKEN THIGHS : 9 STEPS (WITH PICTURES) - INSTRUCTABLES
From instructables.com
- Video for Visual Learners. As with all my Instructables, let's start with a video for the visual learners among us. I've embeded it from my YouTube channe l and I'd love you to check it out, to see more of my recipes!
- Season the Chicken Thighs First. There's no cooking without seasoning, so let's start with that. First a touch of olive oil, so the other spices stick to the meat nicely.
- Brown the Chicken Now. Heat up some olive oil in a large OVEN SAFE pan or skillet and brown the chicken thighs from both sides. Give it about 2-3 minutes per side, then take the chicken of the pan and set aside.
- Now the Vegetable Base. Drop a cube of butter into the pan and melt it. NOTE: Do not remove the drippings that are left in the pan from the browning, they will improve the flavor a lot!
- Finish the Vegetable Base. Add 1-1.5 cups of chicken broth or stock and 1 or 2 sprigs of fresh rosemary. Mix it all up an keep simmering for a few minutes.
GO-TO BRAISED CHICKEN THIGHS | COOK'S ILLUSTRATED - AMERICA'S TEST …
From americastestkitchen.com
BRAISED CHICKEN THIGHS WITH GARLIC AND ONION
From pardonyourfrench.com
BRAISED CHICKEN - RECIPES | PAMPERED CHEF CANADA SITE
From pamperedchef.ca
HONEY GARLIC CHICKEN SKEWERS RECIPE | EASY DINNER IDEAS
From optimalrecipes.com
BRAISED CHICKEN THIGHS - THE COZY APRON
From thecozyapron.com
35+ MOUTHWATERING CHICKEN THIGHS DINNER RECIPES YOU’LL LOVE
From chefsbliss.com
BRAISED CHICKEN THIGHS – EASY RECIPE YOU’LL LOVE
From californiaprunes.org
BRAISED CHICKEN THIGHS WITH 40 CLOVES OF GARLIC - FOOD …
From foodnetwork.ca
GARLIC BRAISED CHICKEN THIGHS RECIPE WITH POTATOES
From thisishowicook.com
BEST BRAISED CHICKEN THIGHS RECIPE - DELISH
From delish.com
BRAISED CHICKEN THIGHS - CANADIAN LIVING
From canadianliving.com
BRAISED CHICKEN - READY SET EAT
From readyseteat.ca
BRAISED CHICKEN THIGHS - A SOUTHERN SOUL
From asouthernsoul.com
BRAISED GARLIC CHICKEN THIGHS - AUNTIE CHATTER
From auntiechatter.com
BRAISED CHICKEN THIGHS - THE RECIPE CRITIC
From therecipecritic.com
SOUL-WARMING LEMON GARLIC BRAISED CHICKEN - LITTLE …
From littlespicejar.com
GARLIC-BRAISED CHICKEN - DINING AND COOKING
From diningandcooking.com
BUTTERY BRAISED PAPRIKA CHICKEN - TODAY
From today.com
BRAISED CHICKEN THIGHS - THE LEMON BOWL®
From thelemonbowl.com
50+ SAVOR THE FLAVORS MUST-TRY EUROPEAN DINNER RECIPES FOR EVERY …
From chefsbliss.com
BRAISED CHICKEN THIGHS WITH 20 CLOVES OF GARLIC PATRICIAS EASY …
From tfrecipes.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 »
You'll also love