Chicken Braised With 20 Cloves Of Garlic Recipes

SLOW-COOKER CHICKEN WITH 20 CLOVES OF GARLIC

Steps:

• Preheat a 5-to 6-quart slow cooker; preheat oven to broil.
• Place chicken skin side up on a rimmed baking sheet. Rub oil onto skin and season generously with salt and pepper. Broil until skin is brown in places. Transfer chicken to the slow cooker. Add garlic, lemons, and thyme. Cover and cook on high until meat is tender and cooked through, about 2 1/2 hours (or on low for 5 hours). Serve with braised garlic, cooking liquid, and bread.

CHICKEN WITH 20 CLOVES OF GARLIC

Steps:

• Pour olive oil into blender and add red wine vinegar, garlic, thyme, rosemary, oregano, and red pepper flakes. Blend until garlic marinade is smooth and creamy.
• Cut several deep slashes into the meat of each chicken piece using a sharp knife. Place chicken into a large bowl, pour marinade over chicken, and stir to get marinade into the cuts and all over the chicken. Cover bowl with plastic wrap and refrigerate overnight.
• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Lightly grease the foil with 1 teaspoon olive oil.
• Arrange chicken pieces onto the prepared baking sheet and season both sides of chicken with salt and black pepper.
• Bake in the preheated oven until an instant-read meat thermometer inserted into the thickest piece of chicken reads 160 degrees F (70 degrees C), 40 to 45 minutes. Top with chopped Italian parsley.

CHICKEN WITH TWENTY CLOVES OF GARLIC

Steps:

• Cook chicken and garlic in large nonstick skillet on medium-high heat 4 min., turning chicken after 2 min.
• Add combined broth and dressing; cover. Cook 3 to 5 min. on each side or until chicken is done (165ºF).
• Sprinkle with cheese; cover. Remove from heat. Let stand 1 min.

BRAISED CHICKEN WITH 40 CLOVES OF GARLIC

Steps:

• Position a rack in the lower third of the oven and heat the oven to 400°F. Trim any excess fat from the cavity of the chicken. Pat the chicken very dry and season inside and out with 2 tsp. salt and 1 tsp. pepper. Squeeze the juice from the lemon half and set the juice aside. Put the juiced lemon half in the chicken's cavity. Cross the chicken legs and tie them together; tuck the wings under the chicken. Using a small sieve, dust the breasts and legs with the paprika. Heat the oil in a 3- to 4-quart Dutch oven (large enough to fit the chicken snugly) over medium-high heat. Add the chicken, breast side down, and cook until the skin is browned, about 2 minutes. Turn and cook the back and sides until browned, 2 to 3 minutes per side. Transfer the chicken to a plate and pour off and discard the oil left in the pot. Return the pot to medium-high heat. Add the garlic and wine to the pot, stirring to deglaze the browned bits from the bottom. Return the chicken to the pot, setting it breast side up on top of the garlic. Add the herbs to the pot, pour the broth over the chicken, and bring to a boil. Cover and transfer the pot to the oven. Cook, basting the chicken every 20 minutes, until an instant-read thermometer inserted in the thigh registers 160°F, 45 minutes to 1 hour. Uncover and continue to cook the chicken until the thermometer registers 165° to 170°F in the thigh and the juices from the thigh run clear when the thermometer is removed, about 10 minutes more. Transfer the chicken to a cutting board and the garlic cloves to a serving platter; cover both loosely with foil to keep warm. Strain the braising liquid from the pot into a small saucepan; discard the herbs. Tilt the pan so the juices collect in one corner and spoon off and discard as much of the fat as possible. Bring to a boil over medium-high heat. Simmer until reduced to 3/4 cup, about 5 minutes. Season to taste with salt, pepper, and some of the reserved lemon juice. Carve the chicken and transfer the pieces to the serving platter with the garlic. Serve with the sauce and the baguette slices.

BRAISED CHICKEN THIGHS WITH 40 CLOVES OF GARLIC

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.

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.

CHICKEN BRAISED WITH 40 CLOVES OF GARLIC

Steps:

• Preheat oven to 375 degrees F.
• Place all the ingredients in a deep, heavy pot that can be covered.
• Combine everything very well with your hands.
• Seal the pot very tightly with foil.
• Place a cover over the foil.
• Pot must be very well sealed so that no juices or steam can escape.
• Bake for 1 1/2 hours.
• Do not open the pot during this time.
• Serve piping hot, with good crusty bread for mopping up the juices and garlic.
• Open the pot at the table, so that the diners may get the full benefit of the marvelous fragrance that explodes out of the vessel.

BRAISED CHICKEN THIGHS WITH 20 CLOVES OF GARLIC, PATRICIA'S EASY

Steps:

• 1.remove as much fat as possible from thighs, roll back up into thigh shape, salt and pepper them 2. Sweat chopped onion in olive oil until soft 3. make room and sort of brown thighs on both sides., They will not really brown as there is no skin 4. Add 10-15 garlic cloves (I buy already peeled garlic and never add enough cloves to the pot, they are so good 5. Add white wine a cup or more 6. bring to a boil, turn down the heat to a bare simmer and cook for an hour (?) If becomes too dry add more liquid: water or chix broth. (More wine if you are going to continue cooking for awhile. otherwise the added wine gives this lush chicken recipe a harsh taste.)