Chicken With Lots Of Garlic Recipes

CHICKEN WITH LOTS OF GARLIC

Steps:

• Remove the fat from just inside cavity, and rub chicken with a little salt.
• Pop bay leaf inside.
• Heat oil in large casserole dish, add garlic, herbs, celery, red pepper and freshly ground pepper, cook for 5 minutes.
• Add wine and chicken stock, bring to boil and simmer for 3 minutes.
• Add chicken, turning to coat in sauce, cover with a tight fitting lid, and seal edges with a flour and water paste.
• Bake at 180C (350F) for 1 hour.
• Break seal and transfer to a warm platter.
• Grill bread, and serve with chicken so that garlic can be squeezed onto toast and dipped into the juices.

CHICKEN WITH 20 CLOVES OF GARLIC

Steps:

• Pour olive oil into blender and add red wine vinegar, garlic, thyme, rosemary, oregano, and red pepper flakes. Blend until garlic marinade is smooth and creamy.
• Cut several deep slashes into the meat of each chicken piece using a sharp knife. Place chicken into a large bowl, pour marinade over chicken, and stir to get marinade into the cuts and all over the chicken. Cover bowl with plastic wrap and refrigerate overnight.
• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Lightly grease the foil with 1 teaspoon olive oil.
• Arrange chicken pieces onto the prepared baking sheet and season both sides of chicken with salt and black pepper.
• Bake in the preheated oven until an instant-read meat thermometer inserted into the thickest piece of chicken reads 160 degrees F (70 degrees C), 40 to 45 minutes. Top with chopped Italian parsley.

CHICKEN WITH LOTS OF GARLIC

Steps:

• Pat chicken dry and sprinkle with pepper and 3/4 teaspoon salt. Dredge chicken in flour, shaking off excess.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Brown chicken in 2 batches, turning over once, about 5 minutes total per batch. Transfer to a plate.
• Add garlic to skillet and cook, stirring, until just golden, about 2 minutes. Add wine and boil 1 minute. Add broth, then cover skillet and simmer until garlic is tender, about 15 minutes. Return chicken, skin side up, to skillet and simmer, covered, until just cooked through, 20 to 25 minutes. Transfer chicken to a platter. Mash 8 garlic cloves into sauce and season with remaining 1/4 teaspoon salt. Sprinkle with parsley. Spoon sauce and garlic over chicken.