Chicken With Garlic Puree Recipes

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GRILLED CHICKEN CHOPS WITH GARLIC PUREE



Grilled Chicken Chops with Garlic Puree image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

2 tablespoons olive oil, divided
2 tablespoons butter, divided
1 small onion, diced
1/4 cup roasted garlic paste
1 potato, finely diced
Splash white wine
2 cups chicken stock, plus 2 tablespoons, divided
1/4 cup heavy cream
1 lemon, juiced
Salt and freshly cracked black pepper
1 bunch chives
4 (6-ounce) chicken chops (bone-in, skin-on, thickly cut breasts, ask your butcher)

Steps:

  • Preheat the grill to high. Preheat the oven to 350 degrees F.
  • In a saucepan over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter.
  • Add the onions and cook for 1 to 2 minutes until fragrant. Add the roasted garlic paste and potato. Mix well. Cook for 2 minutes, then add a splash of white wine and 2 cups chicken stock. Bring to a simmer. Cook until potato is tender, about 8 to 10 minutes.
  • Once tender, add the cream and lemon juice. Season the mixture with salt and pepper, to taste. Remove from the heat and allow to cool slightly.
  • Once cooled add the mixture to a blender. Add a bunch of chives, remaining 1 tablespoon butter, and 2 tablespoons chicken stock. Pulse until pureed and smooth.
  • Season the chicken chops with salt and pepper, to taste, and drizzle with the remaining olive oil. Put the chops on the hot grill and cook for 4 to 5 minutes on each side. Transfer the chops from the grill to sheet pan and bake in the oven for 6 to 8 minutes. Remove the pan from the oven and arrange the chops on a serving platter. Serve with roasted garlic and chive puree.

BASIL ROASTED CHICKEN WITH GARLIC SAUCE



Basil Roasted Chicken with Garlic Sauce image

Another delectable roast chicken entree. The meat is herb infused with basil, and a garlic sauce is made from the pan juices and 30 cloves of roasted, sweet garlic! Make sure you clear your social calender for the next three days after eating this one!

Provided by yooper

Categories     Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

1 chicken (about 2 1/2 to 3 lb.)
2 tablespoons unsalted butter, softened
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 cup fresh basil leaf (or other fresh herbs)
30 cloves garlic, unpeeled
1/4 cup lemon juice
2 cups chicken stock or 2 cups low sodium chicken broth
salt & freshly ground black pepper
fresh basil leaf (to garnish)

Steps:

  • Preheat the oven to 350 degrees.
  • Remove the fat, neck, liver and gizzards from the body cavity, then rinse and pat the chicken dry.
  • Gently separate the skin from the flesh, running your fingers from the front to the back of the chicken and along the leg and thigh, being careful not to rip the skin or detach it from the bird.
  • Mix the butter, chopped basil, parsley, salt and pepper together in a small bowl.
  • Rub half of the butter mixture under the loosened skin and then tuck 1/2 of the whole basil leaves under the skin; be sure to get it under the skin around the leg and thigh.
  • Put 4 of the garlic cloves into the body cavity of the chicken and scatter the rest in the roasting pan.
  • Add the lemon juice and stock.
  • Place the chicken, breast-side up, on top of the garlic and stock.
  • Roast in the oven, basting occasionally with the pan juices for 1 hour, or until the juices run clear when the thickest part of the thigh is pierced.
  • Transfer the chicken to a heated platter and tent with foil to keep warm.
  • Pour the juices with the garlic cloves into a blender and puree the mixture.
  • (The garlic skins will remain whole.) Strain the puree through a sieve into a medium-sized saucepan, pressing on the garlic skins with the back of a spoon.
  • Bring the liquid to a simmer over medium heat, stirring occasionally, about 3 minutes, and add salt and pepper to taste.
  • Carve the chicken and serve drizzled with the sauce and garnished with fresh basil leaves.

ROASTED CHICKEN THIGHS WITH GARLIC PURéE AND SHAVED ZUCCHINI SALAD



Roasted Chicken Thighs with Garlic Purée and Shaved Zucchini Salad image

Provided by Antonia Lofaso Bio and Recipes

Categories     main-dish

Time 1h55m

Yield 6 to 8 servings

Number Of Ingredients 16

8 bone-in, skin-on chicken thighs
1/4 cup kosher salt
1 tablespoon freshly ground black pepper
3 tablespoons cooking oil
8 to 10 sprigs fresh thyme
3 cups peeled garlic
3 cups heavy cream
Kosher salt
1 cup grated Parmesan
1/2 cup pine nuts, toasted or deep-fried
1 cup fresh parsley leaves
1/4 cup mixed fresh tarragon and snipped chives
5 baby zucchini, sliced lengthwise on a mandoline
1 cup shaved Parmesan
Kosher salt
Juice from 1 lemon

Steps:

  • For the chicken: Preheat a convection oven to 450 degrees F or a conventional oven to 475 degrees F.
  • Preheat a large cast-iron pan over high heat.
  • Meanwhile, sprinkle the chicken on a sheet pan with the salt and pepper, then toss with the cooking oil in a large bowl. Add to the hot cast-iron pan skin-side down and allow to sear until the chicken juices start to rise, 3 to 5 minutes. Add the thyme to the pan and start to baste the chicken with any rendered chicken fat. Let this sit on the stovetop until a deep golden brown has been reached, about 12 minutes, before transferring to the oven, still skin-side down. Roast for 25 minutes and remove to rest.
  • For the garlic purée: Add the garlic to a small pot and cover with water. Allow to come to a boil, then drain. Put the garlic, cream and salt to taste in a medium pot and simmer on medium heat for 25 minutes. Purée with the Parmesan and pine nuts and reserve.
  • For the salad: Add the parsley, tarragon, chives, zucchini and Parmesan to a bowl. Season with salt, then toss with the lemon juice.
  • Spread the garlic purée on the bottom of a large platter. Top with the chicken, crispy skin-side up, and top with the zucchini salad.

Nutrition Facts : ServingSize 1 of 8 servings, Calories 1075, Fat 86g, SaturatedFat 36g, Carbohydrate 26g, Fiber 3g, Sugar 4g, Protein 53g, Cholesterol 337mg, Sodium 961mg

SAUTEED CHICKEN WITH MUSHROOMS AND GARLIC PUREE



Sauteed Chicken With Mushrooms and Garlic Puree image

Provided by Pierre Franey

Categories     dinner, one pot, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

1 chicken, 3 1/2 pounds, cut in 10 serving pieces
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons flour
2 tablespoons olive oil
1/2 pound small mushrooms, rinsed in cold water and drained well
12 large cloves of garlic, unpeeled
1/2 cup finely chopped onion
1/2 cup dry white wine
2 cups chopped fresh tomatoes, peeled and seeded
1/2 cup chicken broth
4 sprigs parsley
1 bay leaf
3 sprigs fresh thyme, finely chopped, or 1/2 teaspoon dried
1/4 cup finely chopped fresh basil or parsley

Steps:

  • Sprinkle the chicken pieces with salt and pepper. Dredge them in the flour, and pat to make the flour adhere.
  • Heat the oil in a heavy skillet. When it is hot, add the chicken, skin side down, and cook, uncovered, turning occasionally to brown well on all sides, about 10 minutes. Drain off the fat.
  • Add the mushrooms, garlic and onion, and cook, stirring, for about 3 minutes over high heat. Add the wine, tomatoes, chicken broth, parsley sprigs, bay leaf and thyme, and stir to dissolve the brown particles clinging to the skillet. Bring to a simmer, and add salt and pepper if needed. Cover tightly, and cook for 20 minutes.
  • With a slotted spoon, remove the garlic cloves, and squeeze out the flesh by placing them in a sieve and pushing the pulp through with a pestle or rubber spatula.
  • Add the pureed garlic to the skillet, and bring the mixture to a simmer. Cook, stirring, for about 2 minutes. Remove the bay leaf, and serve with chopped basil or parsley.

Nutrition Facts : @context http, Calories 502, UnsaturatedFat 21 grams, Carbohydrate 12 grams, Fat 32 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 9 grams, Sodium 990 milligrams, Sugar 3 grams, TransFat 0 grams

ROASTED CHICKEN WITH ROASTED GARLIC SAUCE AND WHITE TRUFFLE OIL WITH HERBED POTATO PUREE



Roasted Chicken with Roasted Garlic Sauce and White Truffle Oil with Herbed Potato Puree image

Provided by Bobby Flay | Bio & Top Recipes

Categories     main-dish

Yield 4 servings

Number Of Ingredients 25

1 cup olive oil
1/4 cup roughly chopped garlic
1/4 cup roughly chopped fresh thyme leave
1/4 cup roughly chopped fresh tarragon
1/4 cup roughly chopped fresh rosemary
2 chickens, about 2 1/2 pounds each
Salt and pepper
1 tablespoon unsalted butter
1 tablespoon olive oil
2 shallots, roughly chopped
1 cup port wine
8 cups chicken stock
2 heads roasted garlic, cloves removed
Salt and freshly ground pepper
1 tablespoon butter
2 tablespoons white truffle oil
1 cup basil leaves, tightly packed
2 tablespoons pine nuts
2 cloves garlic
1/3 cup olive oil
2 tablespoons freshly grated Parmesan cheese
Salt and freshly ground pepper
6 red potatoes, peeled, cut into chunks and cooked until soft
1/2 cup milk, scalded
3 tablespoons butter

Steps:

  • For the chicken: Combine the olive oil, garlic and herbs in a very large bowl. Add the chicken and coat with the marinade. Cover and refrigerate 2 hours or overnight. Preheat oven to 400 degrees. Truss the chickens and season to taste with salt and pepper. Brush with the marinade. In a hot skillet, sear the breast sides 3 to 5 minutes until golden. Place in the oven and roast for 10 minutes. Reduce the heat to 350 degrees and continue roasting, basting with the marinade and pan juices, until the chicken is cooked through and browned, about 30 minutes more. Remove from the oven and let rest.
  • For the sauce: In large saute pan, heat the butter and olive oil over high heat until almost smoking and saute the shallot until caramelized, about 3 minutes. Add the wine and reduce until almost dry. Add the stock and the roasted garlic and cook until reduced by half. Sprinkle with salt and pepper. Remove from the heat and strain into a saucepan. Whisk in the butter. Spoon over chicken and drizzle with truffle oil.
  • For the potato puree: Place basil, pine nuts and garlic and oil in a food processor and process until smooth. Add the cheese and salt and pepper to taste. Pass the warm cooked potatoes through a ricer into a large bowl. Add 1/4 cup of the herb puree, milk and butter. Mix until smooth, season with salt and pepper to taste.

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