Slow Cooker Chicken With 40 Cloves Of Garlic 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.

SLOW-COOKER FORTY-GARLIC CHICKEN

Steps:

• Spray 4-quart slow cooker with cooking spray. In small bowl, stir broth, wine and cognac; set aside.
• In 12-inch nonstick skillet, heat oil and butter over medium-high heat. Sprinkle chicken pieces evenly with salt and pepper. Add to skillet; cook 5 minutes, turning once, until golden. Place chicken in slow cooker.
• Add garlic to drippings in skillet; cook over medium heat 1 minute, stirring constantly, until garlic begins to brown. Stir in broth mixture, scraping skillet to loosen brown particles. Boil 2 minutes or until sauce is reduced to about 1 cup. Pour sauce over chicken. Sprinkle with thyme.
• Cover; cook on Low heat setting 4 hours or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F). Garnish with parsley.

PRESSURE COOKER CHICKEN WITH 40 CLOVES OF GARLIC

Steps:

• Season the chicken generously all over with salt and pepper. Turn on the sauté setting of a 6- to 8-quart electric pressure cooker and warm the oil. Add the chicken, skin-side down, and sear until the skin is browned and releases easily from the pot, 6 to 8 minutes. (If you have more than 4 thighs, you may need to do this in two batches.) Using tongs, remove the chicken.
• Add the garlic and sauté, stirring constantly, until just softened, about 2 minutes. Add the red-pepper flakes, and toast, stirring constantly, about 30 seconds, then add the white wine and vinegar. Stir well, scraping up all the browned bits. Turn off the sauté setting.
• Stir in the beans and thyme. Season lightly with salt and generously with pepper. Nestle the chicken thighs on top, skin-side up. Cook on high pressure for 12 minutes.
• Allow the pressure to reduce naturally for 10 minutes, then release the remaining pressure manually. Squeeze in the lemon juice and fold in the scallions and parsley. Serve the beans and chicken in shallow bowls.

CHICKEN WITH FORTY CLOVES OF GARLIC (CLAY-POT) RECIPE

Steps:

• Soak top and bottom of 3 1/4-quart/3.25-liter clay cooker in water for 30 minutes; drain. Line bottom and sides of the 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 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 cover.
• Place in a cold oven and set the temperature to 475 F/250 C. Bake until chicken is tender and juices run clear when the thigh is pierced about 1 1/4 hours. Remove cover and bake an additional 5 to 10 minutes until chicken is crisp and brown.
• Carve chicken and drizzle with pot gravy . Serve with the whole garlic cloves, vegetables, and French bread.

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.

SLOW-COOKER CHICKEN WITH 20 CLOVES OF GARLIC

Steps:

• Preheat a 5-to 6-quart slow cooker; preheat oven to broil.
• Place chicken skin side up on a rimmed baking sheet. Rub oil onto skin and season generously with salt and pepper. Broil until skin is brown in places. Transfer chicken to the slow cooker. Add garlic, lemons, and thyme. Cover and cook on high until meat is tender and cooked through, about 2 1/2 hours (or on low for 5 hours). Serve with braised garlic, cooking liquid, and bread.

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.