Chicken With 40 Cloves Of Garlic In A Clay Pot Recipes

CHICKEN WITH 40 CLOVES OF GARLIC

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.

CHICKEN WITH FORTY CLOVES OF GARLIC (CLAY-POT)

Steps:

• 1. Soak top and bottom of 3-1/4-quart (3.25 L) clay cooker in water for 30 minutes; drain. Line bottom and sides of cooker with parchment paper. Combine olive oil, rosemary, thyme, sage, and lemon juice in a large zip-top bag. Squish to combine. Add garlic cloves, carrots, potatoes, and pearl onions. Seal bag and turn until all vegetables are coated. Scoop out the vegetables (reserving the marinade) and place them around the outer edge of the clay cooker, leaving room for the chicken in the center. Use the remaining marinade to coat the chicken, rubbing it into the skin. Place the chicken in the center of the clay cooker, breast-side up. Sprinkle chicken and vegetables generously with salt and pepper. Cover. Place in a cold oven and set temperature to 475 degrees F. (250 degrees C.). Bake until chicken is tender and juices run clear when thigh is pierced, about 1-1/4 hours. Remove cover and bake an additional 5 to 10 minutes until chicken is crisp and brown.

CHICKEN WITH 40 CLOVES OF GARLIC IN A CLAY POT

Steps:

• Soak top and bottom of 3 1/4 quart clay cooker in water about 15 minutes; drain.
• Line bottom and sides of cooker with parchment paper.
• Combine olive oil, garlic and herbs in cooker.
• Rinse and pat dry chicken reserving neck and giblets for other use.
• Place chicken over garlic mixture.
• Drizzle with lemon juice.
• Sprinkle with salt and pepper.
• Place covered cooker in COLD oven.
• Set oven at 475 degrees F.
• Bake until chicken is tender and juices run clear when thigh is pierced, about 1 1/4 hours.
• Remove cover; bake until chicken is crisp and brown.
• 5 to 10 minutes.
• Carve chicken and spoon cooking liquid over chicken.
• Serve with garlic and french bread.