Forty Clove Chicken Recipes

CHICKEN WITH 40 CLOVES OF GARLIC

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.

CHICKEN WITH 40 CLOVES OF GARLIC

Steps:

• Put the oil in a shallow dish and add the chicken pieces; coat evenly with oil.
• Preheat oven to 375 degrees.
• In a heavy 6-quart casserole, combine the celery, onions, parsley and tarragon. Lay the oiled chicken pieces on top. Pour on the vermouth. Sprinkle with salt and pepper and a dash of nutmeg. Tuck the garlic cloves in and around the chicken pieces. Cover the casserole tightly with aluminum foil, then the lid. Bake 90 minutes without removing the lid.
• Serve chicken, pan juices and garlic cloves with French bread. Diners should squeeze the buds of garlic from their husks onto the bread, then spread the garlic like butter.

40-CLOVE GARLIC CHICKEN RECIPE BY TASTY

Steps:

• Pre-heat the oven to 180°C (350°F)
• Season the chicken with the salt, pepper and mixed herbs. Set aside.
• Heat some oil in a large pan and sear the chicken for about 10-15 minutes evenly on each side, until golden brown.
• Take the chicken out and set aside.
• Add the shallots and cook down in the remaining juices for about 5 minutes over a low-medium heat.
• Add the garlic cloves and gently cook them for about 2 minutes.
• Pour in the vermouth or white wine and gently cook so that it reduces slightly.
• Add the chicken, parsley sprigs and tarragon, followed by the chicken stock.
• Bake in the oven for 20-25 minutes or until the chicken is cooked through.
• Serve with crusty bread and vegetables of your choice.
• Enjoy!

CHICKEN WITH 40 CLOVES OF GARLIC

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.

40 CLOVES BONELESS CHICKEN BREASTS

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.

40 CLOVES AND A CHICKEN

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.

SLOW COOKER 40 CLOVES OF GARLIC CHICKEN

Steps:

• Season chicken with salt and pepper.
• Add vegetable oil to a large skillet on medium high heat.
• Sear the chicken on both sides, about 4-5 minutes on each side until browned.
• Add chicken to your slow cooker along with garlic and slices of butter.
• Mix white wine and rubbed thyme and pour around the chicken.
• Cook on low for 8 hours or on high for 4 hours.
• Remove chicken and garlic from pan.
• Add liquid to a saucepan.
• Mix cornstarch and water and pour into saucepan.
• Bring liquids to a boil and thicken, about 3-4 minutes on high heat.
• Pour over chicken and garlic to serve.
• Optional: to make creamy add 1/4 cup heavy cream to liquids in saucepan before thickening.

40 CLOVE GARLIC CHICKEN

Steps:

• Boil garlic cloves for 60 seconds. Drain & peel.
• Season chicken liberally with salt and pepper.
• Heat butter and olive oil in large pan over med-high heat.
• Saute chicken skin side down first until brown, about 4 minute Turn over with tongs (do not pierce skin) and brown on other side, another 4-5 minute.
• When chicken is brown, transfer to plate.
• Add garlic cloves to pan and saute 5-10 minute until evenly browned.
• Add wine and 2 tbs. cognac, bring to a simmer and scrape bottom of pan.
• Return chicken to pan and spirinkle with thyme.
• Cover and simmer about 30 minute or until chicken is cooked through.
• Remove chicken to platter and keep warm.
• In a small bowl, whisk together flour and 1/2 cup sauce from pan then whisk it back into pan.
• Add cream and last tbs. of cognac. Cook 3 minute and add Salt and pepper to taste.
• Pour sauce and garlic over chicken and serve hot.

40 CLOVES AND A CHICKEN

Steps:

• Preheat oven to 350 degrees F.
• Season chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours.
• Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.

CHICKEN WITH FORTY CLOVES OF GARLIC

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.