Chicken With 40 Cloves Of Garlic And Garlic Bread Recipes

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CHICKEN WITH FORTY CLOVES OF GARLIC



Chicken with Forty Cloves of Garlic image

Provided by Ina Garten

Categories     main-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 11

3 whole heads garlic, about 40 cloves
2 (3 1/2-pound) chickens, cut into eighths
Kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter
2 tablespoons good olive oil
3 tablespoons Cognac, divided
1 1/2 cups dry white wine
1 tablespoon fresh thyme leaves
2 tablespoons all-purpose flour
2 tablespoons heavy cream

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



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

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 AND GARLIC BREAD



Chicken With 40 Cloves of Garlic And Garlic Bread image

Provided by Molly O'Neill

Categories     dinner, weekday, one pot, main course

Time 2h

Yield Four servings

Number Of Ingredients 11

1 3 1/2-pound chicken
Kosher salt to taste
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh sage
2 tender stalks celery, with their leaves
2 sprigs Italian parsley
40 cloves garlic, unpeeled
3 tablespoons olive oil
Freshly ground pepper to taste
Toasted slices of country bread

Steps:

  • Preheat the oven to 400 degrees. Sprinkle the chicken with salt inside and out. Stuff the chicken with half the thyme, rosemary, sage and celery. Add the parsley and 4 cloves of garlic.
  • Place the remaining herbs and celery in an oval earthenware or enameled pot just large enough to hold the chicken. Add the oil, salt, pepper and remaining garlic cloves. Roll the chicken in the oil to coat on all sides. Cover the pot and bake for 1 3/4 hours.
  • Transfer the cooked chicken to a serving platter and surround it with the cloves of garlic. Skim the fat from the cooking juices and pour into a sauceboat.
  • Serve the chicken hot, accompanied by its sauce and toasted slices of bread. Each diner crushes the garlic slightly to remove the skin and spreads the puree that is left onto a slice of bread.

Nutrition Facts : @context http, Calories 756, UnsaturatedFat 34 grams, Carbohydrate 18 grams, Fat 52 grams, Fiber 4 grams, Protein 54 grams, SaturatedFat 13 grams, Sodium 1079 milligrams, Sugar 1 gram, TransFat 0 grams

40 CLOVES AND A CHICKEN



40 Cloves and a Chicken image

Low and slow cooking transforms this garlic-filled chicken dish into a golden brown, juicy braise.Despite the fact that this recipe is classic European peasant fare, modern cooks tend to avoid it because unless you have a chronic vampire problem, 40 cloves seems...excessive. Ah! But when cooked into the chicken, the garlic becomes smooth and sweet and produces an aroma that wraps the kitchen like a hug. Make sure you have bread on hand to spread the soft garlic cloves onto and don't forget to sop up that oil. Yes, all of it. This recipe first appeared in Season 4 of Good Eats.

Provided by Level Agency

Categories     Mains

Time 1h55m

Number Of Ingredients 6

1 (3- to 4 pound) broiler/fryer chicken, cut into 8 pieces
Kosher salt
Freshly ground black pepper
2 tablespoons plus 1/2 cup olive oil, not extra-virgin
5 sprigs fresh thyme
40 cloves garlic, peeled

Steps:

  • Heat oven to 350ºF.
  • Season the chicken all over with salt and pepper. Coat the chicken pieces on all sides with 2 tablespoons of the oil.
  • In an 11-inch straight-sided, oven-safe saute pan set over high heat, cook the chicken until nicely browned, 5 to 7 minutes per side. Remove the pan from the heat and add the remaining 1/2 cup oil, the thyme, and garlic cloves. Cover and bake for 1 1/2 hours.
  • Remove the pan from the oven and set aside for 15 minutes with the lid on. Serve family-style with plenty of toasted bread to spread the softened, fragrant garlic on.

40 CLOVES BONELESS CHICKEN BREASTS



40 Cloves Boneless Chicken Breasts image

This is a version of the famous 40 clove chicken using boneless chicken breasts. I buy the garlic cloves from a Korean market already peeled and separated.

Provided by mandabears

Categories     Chicken Breast

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 5

6 chicken breasts, boneless and skinless
40 garlic cloves, peeled
salt & freshly ground black pepper, to taste
olive oil flavored cooking spray
1/4 cup parsley, finely chopped

Steps:

  • Preheat oven to 400 degrees.
  • Spray a 13 x 9 pan with olive oil cooking spray.
  • Put chicken breasts in pan.
  • Spray top of chicken breasts with olive oil cooking spray.
  • Season with salt and pepper.
  • Sprinkle garlic cloves around chicken.
  • Cover pan with aluminum foil.
  • Bake for covered for 30 minutes.
  • Uncover and sprinkle with parsley.
  • Cook for 15 minutes uncovered.

CHICKEN WITH 40 CLOVES OF GARLIC



Chicken with 40 Cloves of Garlic image

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

3 heads garlic (about 40 cloves)
1/4 cup olive oil
Kosher salt and freshly ground black pepper
Vegetable oil, as needed
2 1/2 pounds bone-in, skin-on chicken thighs (6 to 8 thighs)
4 tablespoons unsalted butter, at room temperature
1/4 cup dry white wine
2 cups chicken broth
1/4 cup lemon juice
2 teaspoons fresh thyme leaves
2 tablespoons all-purpose flour
3 tablespoons freshly grated Parmesan
2 tablespoons fresh parsley, chopped, plus more for garnish
One 12-inch baguette, split lengthwise

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.

40-CLOVE GARLIC BREAD RECIPE BY TASTY



40-Clove Garlic Bread Recipe by Tasty image

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

4 heads garlic
¼ cup olive oil
1 ½ teaspoons kosher salt, divided
¼ teaspoon freshly ground black pepper
½ stick unsalted butter, softened
¼ cup fresh parsley, minced
1 tablespoon fresh oregano, minced
1 sourdough boule
8 oz mozzarella cheese, sliced into thick 2-inch-long matchsticks
2 oz parmesan cheese

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

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