Chicken With Forty Cloves Of Garlic By James Beard Recipes

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CHICKEN WITH FORTY CLOVES OF GARLIC



Chicken with Forty Cloves of Garlic image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 11

1/3 cup oil
8 chicken drumsticks and thighs (or use 16 drumsticks or 16 thighs)
4 ribs celery, cut in long strips
2 medium-size onions, chopped and Sauteed
6 sprigs parsley
1 tablespoon chopped fresh tarragon (or 1 teaspoon dried)
1/2 cup dry vermouth
2 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Grated nutmeg
40 cloves garlic, unpeeled

Steps:

  • Brush chicken pieces with oil, saute until brown. Cover the bottom of a heavy 6-quart casserole with a mixture of the celery and sauteed onion, add the parsley and tarragon. Pour the vermouth over them, sprinkle with the salt, pepper, and a dash or two of nutmeg, Lay the chicken pieces on top. Sprinkle the garlic cloves around and between the chicken pieces. Cover the top of the casserole tightly with aluminum foil and then lid (this creates an airtight seal so the steam does not escape). Bake in a 375 preheated degrees oven for 11/2 hours, without removing the cover. Serve the chicken, pan juices, and whole garlic cloves with slices of heated French bread or hot toast. The garlic should be squeezed from the root end of its papery husk onto the bread or toast, spread like butter, and eaten with the chicken.

JAMES BEARD'S CHICKEN WITH 40 CLOVES OF GARLIC



James Beard's Chicken With 40 Cloves of Garlic image

This is a classic French fricassee, a Provençal dish popularized by Richard Olney, James Beard and other great cookbook writers of the postwar generation. An immense amount of garlic cooks slowly alongside the chicken, reducing the pungency of the cloves and replacing it with a thrumming sweetness and intensity. Eat the chicken in its sauce, then spread the softened garlic on bread and dip it in the remaining juices.

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h40m

Yield 8 servings

Number Of Ingredients 12

4 ribs of celery, cut into long strips
2 medium-size onions, coarsely chopped
6 sprigs parsley
1 tablespoon chopped fresh tarragon
2/3 cup vegetable oil
16 chicken legs, any mix of drumsticks and thighs
1/2 cup dry vermouth
2 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Freshly grated nutmeg
40 cloves garlic, unpeeled
French bread for serving

Steps:

  • Preheat the oven to 375 degrees. Cover the bottom of a heavy 6-quart casserole with the celery and onions and add the parsley and tarragon. Place the oil in a shallow dish. Dip the chicken pieces into the oil, coat all sides evenly and place in the casserole. Pour the vermouth over the chicken and sprinkle with the salt, pepper and a few gratings of nutmeg. Tuck the garlic around and between the chicken pieces.
  • Cover the top of the casserole tightly with aluminum foil and fit the lid over the foil to create an airtight seal. Bake for 1 hour and 20 minutes without removing the cover. Check for doneness; return casserole to the oven if the chicken seems underdone. Serve the chicken along with the pan juices, the garlic and thin slices of heated French bread spread with garlic squeezed from the root end of the clove.

Nutrition Facts : @context http, Calories 874, UnsaturatedFat 48 grams, Carbohydrate 10 grams, Fat 68 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 15 grams, Sodium 919 milligrams, Sugar 2 grams, TransFat 0 grams

CHICKEN WITH FORTY CLOVES OF GARLIC



Chicken with Forty Cloves of Garlic image

Provided by Ina Garten

Categories     main-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 11

3 whole heads garlic, about 40 cloves
2 (3 1/2-pound) chickens, cut into eighths
Kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter
2 tablespoons good olive oil
3 tablespoons Cognac, divided
1 1/2 cups dry white wine
1 tablespoon fresh thyme leaves
2 tablespoons all-purpose flour
2 tablespoons heavy cream

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.

CHICKEN WITH FORTY CLOVES OF GARLIC



Chicken with Forty Cloves of Garlic image

Provided by James Beard

Categories     Chicken     Garlic     Dinner     Fall     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

8 chicken leg quarters
2/3 cup extra-virgin olive oil
4 celery ribs, thinly sliced
6 sprigs fresh flat-leaf parsley
1 tablespoon finely chopped fresh tarragon or 1 1/2 teaspoons dried tarragon
1/2 cup dry vermouth
2 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Pinch of freshly grated nutmeg
40 garlic cloves, crushed under a knife and peeled

Steps:

  • Wash the chicken legs and thighs and thoroughly dry with paper towels. Put the oil in a shallow dish or a plate and turn the chicken in the oil to coat on all sides. Reserve the unused oil. Lay the sliced celery in the bottom of a heavy casserole or Dutch oven (not uncoated cast iron) with a tight-fitting lid. Add the parsley and tarragon, then lay the chicken pieces on top. Pour the vermouth over the chicken, and add 1 teaspoon salt, the pepper, and the nutmeg.
  • Pour the reserved oil into the casserole, then toss in all the garlic and sprinkle with the remaining salt. Put a piece of aluminum foil over the casserole and then cover to make a tight seal; or make a thick, heavy flour and water paste to seal the lid, and cover the lid and paste with another layer of foil. Bake in a preheated 375°F oven for 1 1/2 hours without removing the lid. To serve remove the foil (or break and remove the flour paste seal) and serve hot, from the pot.

CHICKEN WITH 40 CLOVES OF GARLIC



Chicken With 40 Cloves of Garlic image

In the two decades after World War II, Jane Stern and Michael Stern told Marian Burros of The Times in 1991, "a nation once known for square meals and the bluenose abstinence of Prohibition fell in love with deluxe food, vintage wine and the joy of cooking." They captured that gourmania in their book of that year, "American Gourmet," and this recipe, for a luxe and amazing casserole of nutmeg-scented chicken and garlic, comes from it. Serve the dish with a baguette or two, and squeeze the buds of garlic out on the bread. Spread the mash like butter and use the bread to mop up the luscious sauce.

Provided by Marian Burros

Categories     dinner, times classics, main course

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 13

2/3 cup olive oil
8 chicken drumsticks
8 chicken thighs
4 celery ribs, cut into 4 inch-long strips
2 cups chopped onion
6 parsley sprigs
1 teaspoon dried tarragon
1/2 cup dry vermouth
2 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
dash grated nutmeg
40 cloves garlic, unpeeled
Freshly sliced French bread

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.

Nutrition Facts : @context http, Calories 757, UnsaturatedFat 38 grams, Carbohydrate 10 grams, Fat 55 grams, Fiber 1 gram, Protein 50 grams, SaturatedFat 13 grams, Sodium 909 milligrams, Sugar 2 grams, TransFat 0 grams

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