Roasted Garlic Herb Sauce Recipes

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CHICKEN IN GARLIC AND HERB SAUCE



Chicken in Garlic and Herb Sauce image

This Chicken in Garlic and Herb Sauce features incredibly juicy chicken thighs in a simple and amazing garlic, herb and sherry sauce all in one pot.

Provided by Joanna Cismaru

Categories     Main Course

Time 40m

Number Of Ingredients 9

8 chicken thighs (with skin and bones (about 3 lbs))
½ teaspoon salt (or to taste)
½ teaspoon pepper (or to taste)
2 tablespoon olive oil
8 cloves garlic (minced)
2 teaspoon thyme (fresh, chopped)
2 teaspoon oregano (fresh, chopped)
½ cup sherry (or a dry red wine)
½ cup chicken broth (low sodium)

Steps:

  • Season the chicken on both sides with salt and pepper.
  • Add the olive oil to a large saucepan or skillet and cook the chicken on both sides, for about 5 minutes per side or until golden brown.
  • Remove the chicken from the saucepan and set aside.
  • Add the garlic, thyme and oregano to the saucepan and cook until garlic gets aromatic. Add the sherry and chicken broth to the skillet to deglaze the pan, scraping up all the brown bits. Bring to a boil.
  • Add chicken back to skillet and saucepan, reduce the heat to low and bring to a simmer. Cover and cook for another 20 minutes, until chicken is tender.
  • Garnish with more fresh herbs if desired and serve warm.

Nutrition Facts : ServingSize 1 thigh, Calories 298 kcal, Carbohydrate 2 g, Protein 18 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 110 mg, Sodium 238 mg

ROASTED GARLIC HERB SAUCE



Roasted Garlic Herb Sauce image

This sauce-developed for our #cook90 initiative-is a kitchen workhorse. Use it to marinate fish, season rice, top a pizza, stir into scrambled eggs, or to add a final punch of flavor to a soup.

Provided by David Tamarkin

Categories     #cook90     Sauce     Quick & Easy     Garlic     Parsley     Mint     Herb     Lemon

Yield Makes about 1 1/2 cups

Number Of Ingredients 8

1 head of garlic, separated into cloves, unpeeled
2 cups (packed) parsley leaves with tender stems
1 cup (packed) mint leaves
1 cup extra-virgin olive oil
1 teaspoon finely grated lemon zest (from about 1/2 large lemon)
1 tablespoon plus 1 teaspoon fresh lemon juice (from about 1/2 large lemon)
1 teaspoon crushed red pepper flakes
3/4 teaspoon kosher salt

Steps:

  • Heat a medium, dry, heavy skillet (preferably cast iron) over medium. Roast garlic, stirring occasionally, until skins have darkened on all sides and cloves inside are soft, 12-15 minutes. Let cool.
  • Peel away skins and discard; transfer cloves to a blender. Add parsley, mint, oil, lemon zest and juice, red pepper, and salt. Blend until a pesto-like sauce forms.
  • Do Ahead
  • Sauce can be made 5 days ahead; store in an airtight container and chill, or freeze up to 1 month.

ROASTED GARLIC AND HERB CREME FRAICHE



Roasted Garlic and Herb Creme Fraiche image

Make and share this Roasted Garlic and Herb Creme Fraiche recipe from Food.com.

Provided by GoldsmithLissa

Categories     Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

4 large cloves roasted garlic
1/4 cup creme fraiche
1 teaspoon fresh tarragon (optional)
1 fresh sage leaf
1/2 cup fresh chives
1 small lemon, juice of
kosher salt
fresh finely ground white pepper (optional)

Steps:

  • Add all ingredients except kosher salt into the bowl of a blender. Blend at a high speed until sauce is completely pulverized to for a silky smooth puree.
  • Strain herbed creme fraiche through a fine mesh sieve to remove any leftover larger chunks.
  • Adjust the seasoning of the sauce to taste with kosher salt and, if desired, freshly ground white pepper.

Nutrition Facts : Calories 55.8, Fat 5.6, SaturatedFat 3.4, Cholesterol 20.4, Sodium 6, Carbohydrate 1.5, Fiber 0.2, Sugar 0.4, Protein 0.5

GARLICKY HERB SAUCE FOR QUICK ROASTED CHICKEN



Garlicky Herb Sauce for Quick Roasted Chicken image

Provided by Trisha Yearwood

Categories     condiment

Time 20m

Yield 1 1/2 cups

Number Of Ingredients 7

12 cloves garlic
3/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/2 teaspoon kosher salt
1 bunch fresh flat-leaf parsley, washed, mostly stemmed and dried
1/2 bunch fresh cilantro, washed, mostly stemmed and dried
1/2 Fresno chile or red jalapeno, seeded and diced

Steps:

  • In a food processor, add the garlic and pulse until the garlic is chopped into small pieces. Add the olive oil, vinegar, salt, parsley, cilantro and chile and pulse until the herbs are chopped and it turns into a sauce. The sauce gets better the longer it sits, so allow it to sit and marry for at least 10 minutes.

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