Chicken With 40 Cloves Of Garlic And Garlic Bread Recipes

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 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.

CHICKEN WITH 40 CLOVES OF GARLIC AND GARLIC BREAD

Steps:

• Preheat the oven to 400 degrees. Sprinkle the chicken with salt inside and out. Stuff the chicken with half the thyme, rosemary, sage and celery. Add the parsley and 4 cloves of garlic.
• Place the remaining herbs and celery in an oval earthenware or enameled pot just large enough to hold the chicken. Add the oil, salt, pepper and remaining garlic cloves. Roll the chicken in the oil to coat on all sides. Cover the pot and bake for 1 3/4 hours.
• Transfer the cooked chicken to a serving platter and surround it with the cloves of garlic. Skim the fat from the cooking juices and pour into a sauceboat.
• Serve the chicken hot, accompanied by its sauce and toasted slices of bread. Each diner crushes the garlic slightly to remove the skin and spreads the puree that is left onto a slice of bread.

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 40 CLOVES OF GARLIC (COOK'S COUNTRY)

Steps:

• Adjust oven rack to upper-middle position and heat oven to 450 degrees. Toss garlic in bowl with 1 teaspoon oil and sugar. Microwave garlic until slightly softened, with light brown spotting, about 4 minutes, stirring halfway through microwaving.
• Pat chicken dry with paper towels and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat remaining 1 teaspoon oil in 12-inch ovensafe skillet over medium-high heat until just smoking. Place chicken in skillet, skin side down, and cook until skin is well browned, 7 to 10 minutes. Transfer to plate, skin side up. Pour off all but 1 tablespoon fat from skillet. Reduce heat to medium-low, add garlic, and cook until evenly browned, about 1 minute.
• Off heat, add sherry to skillet. Return skillet to medium heat and bring sherry to simmer, scraping up any browned bits. Cook until sherry coats garlic and pan is nearly dry, about 4 minutes. Stir in broth, cream, cornstarch mixture, thyme, and bay leaf and simmer until slightly thickened, about 3 minutes. Return chicken to skillet, skin side up, with any accumulated juices. Transfer skillet to oven and bake until chicken registers 175 degrees, 18 to 22 minutes.
• Transfer chicken and half of garlic to serving dish. Discard thyme and bay leaf. Using potato masher, mash remaining garlic into sauce, and season with salt and pepper to taste. Pour half of sauce around chicken. Serve, passing remaining sauce separately.

CHICKEN WITH 40 CLOVES OF GARLIC

Steps:

• Adjust oven rack to middle position and heat oven to 400°F.
• Brine the chicken: Dissolve 1/4 cup salt in 2 quarts cold tap water in large container or bowl. Submerge chicken pieces in brine and refrigerate until fully seasoned, about 30 minutes. Rinse chicken pieces under running water and thoroughly pat dry with paper towels. Season both sides of chicken pieces with pepper.
• Meanwhile, toss garlic and shallots with 2 teaspoons olive oil and salt and pepper to taste in 9 inch pie plate; cover tightly with foil and roast until garlic is softened and beginning to brown, about 30 minutes. Shake pan once to toss the contents after 15 minutes (foil can be left on during tossing). Uncover, stir, and continue to roast, until browned and fully tender, about 10 minutes longer, stirring once or twice. Remove from oven and increase oven temperature to 450°F.
• Using kitchen twine, tie together thyme, rosemary, and bay leaf and set aside.
• Heat remaining 1 teaspoon oil in 12-inch heavy-bottomed ovenproof skillet over medium-high heat until it begins to smoke. Swirl to coat pan with oil. Brown chicken pieces skin-side down until deep golden, about 5 minutes. Turn chicken pieces and brown until golden on second side, about 4 minutes longer.
• Transfer chicken to large plate and discard fat. Off the heat add vermouth, chicken broth, and herbs, scraping bottom of skillet with wooden spoon to loosen browned bits.
• Set skillet over medium heat, add garlic and shallot mixture to pan, then return chicken, skin-side up to the pan, nestling pieces on top of and between the garlic cloves.
• Place skillet in oven and roast until instant-read thermometer inserted into thickest part of breast registers about 160 F about 10 to 12 minutes. If desired, increase heat to broil and broil to crisp skin about 3 to 5 minutes.
• Using potholders or oven mitts, remove skillet from oven and transfer the chicken to a serving dish. Set the skillet aside on the stovetop, reserving the liquid.
• Remove 10 to 12 garlic cloves and place in a mesh sieve and set aside. Using a slotted spoon, scatter the remaining garlic cloves and shallots around the chicken and the discard herbs.
• With a rubber spatula push reserved garlic cloves through the sieve and into a bowl. Discard the skins.
• Add the garlic paste to the remaining liquid in the skillet. Bring to a simmer over medium high heat, whisking occasionally to incorporate the garlic. Adjust seasoning with salt and pepper to taste. Whisk in butter. Pour sauce into sauceboat and serve with the chicken.