JAMES BEARD'S CHICKEN WITH 40 CLOVES OF GARLIC
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
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 40 CLOVES OF GARLIC
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
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
CHICKEN WITH 40 CLOVES OF GARLIC
Get a taste of the French countryside: chicken with mild, buttery roasted garlic -- yes, 40 cloves of it -- and a few sprigs of thyme. C'est tout!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h15m
Number Of Ingredients 5
Steps:
- Preheat oven to 475 degrees. Place garlic in a medium bowl; cover with another same-size bowl, creating a dome. Hold bowls together tightly, and shake vigorously until skins are loosened, about 30 seconds. Remove and discard skins; set garlic aside.
- Place chicken in a large ovenproof skillet or roasting pan. Rub all over with 1 tablespoon butter; season with salt and pepper. Add thyme, garlic, and remaining tablespoon butter to skillet.
- Roast, basting occasionally with juices and stirring garlic, until an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165 degrees, 45 to 60 minutes. Transfer to a platter, and let rest 10 minutes. Carve chicken, and serve with garlic and pan juices.
Nutrition Facts : Calories 578 g, Fat 33 g, Protein 57 g
JAMES BEARD'S FARMER'S CHICKEN
This recipe from the eminent American food writer came to The Times through the chef Andrew Zimmern, who was a frequent guest at James Beard's legendary Sunday and holiday open houses when he was a child. The savory combination of red peppers, onions, raisins, almonds and green olives was new and exciting to him in the 1970s, and still tastes fresh today.
Provided by Julia Moskin
Categories dinner, one pot, poultry, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Pat chicken pieces dry and sprinkle with salt and pepper.
- In a wide skillet with a lid, heat oil over medium. Working in batches if necessary to avoid crowding the pan, brown the chicken, rotating as needed, until the skin is golden and releases easily from the pan, at least 5 minutes per side. Adjust the heat to avoid scorching. As the pieces are browned, transfer them to a plate.
- Once all the chicken is browned, add the onion and bell pepper to the skillet. Sprinkle with salt and cook, stirring, until softened and beginning to brown around the edges, about 5 minutes. Stir in the oregano and paprika.
- Add the wine and simmer, stirring up the browned bits from the bottom of the pan, until the pan is almost dry, about 5 minutes.
- Stir in stock, olives and currants, and bring to a simmer. Carefully return the chicken pieces to the pan. Cover and let simmer over low heat for 20 minutes. Remove the lid, stir and let simmer, uncovered, until the chicken is tender and the liquid reduces slightly, about 15 minutes. (The sauce will be quite loose.) Taste the sauce for salt and pepper. (Recipe can be made up to this point and refrigerated for up to 3 days.)
- When ready to serve, heat through and stir in lemon zest and juice. Divide among shallow bowls and sprinkle with parsley and almonds (if using). Serve with rice, orzo or toast.
More about "james beards chicken with 40 cloves of garlic recipes"
RECIPES WITH JAMES BEARD: CHICKEN WITH 40 CLOVES OF GARLIC
From pbs.org
Estimated Reading Time 2 mins
JAMES BEARD PROVENCAL CHICKEN WITH 40 CLOVES OF GARLIC RECIPE
From culinaryvtours.com
Cuisine French ProvencalTotal Time 5 hrs 30 minsCategory MainCalories 475 per serving
FIVE WAYS WITH CHICKEN – RECIPES FROM MORO’S SAM AND SAM CLARK
From theguardian.com
KITCHEN SCRAP KIMCHI AND OTHER LOW-WASTE RECIPES FROM THE JAMES …
From goodmorningamerica.com
CHICKEN TACOS RECIPE (ONLY 30 MINUTES!) | THE KITCHN
From thekitchn.com
CHICKEN WITH 40 CLOVES OF GARLIC RECIPE ON FOOD52
From food52.com
CHICKEN WITH 40 CLOVES OF GARLIC – COOKING FROM BOOKS
From cookingfrombooks.com
40 CLOVE GARLIC CHICKEN OR PHEASANT RECIPE | HANK …
From honest-food.net
CHICKEN WITH 40 CLOVES OF GARLIC JAMES BEARD | 101 SIMPLE RECIPE
From 101simplerecipe.com
HOW TO COOK THE PERFECT CHICKEN WITH 40 CLOVES OF GARLIC – RECIPE
From theguardian.com
RECIPE: CHICKEN WITH 40 CLOVES OF GARLIC - JAMES BEARD FOUNDATION
From jamesbeard.org
CHICKEN WITH 40 CLOVES OF GARLIC | SAVEUR
From saveur.com
CHICKEN WITH 40 CLOVES OF GARLIC – LEITE'S CULINARIA
From leitesculinaria.com
VIDEO: JAMES BEARD'S CHICKEN WITH 40 CLOVES OF GARLIC
From jamesbeard.org
CHICKEN WITH 40 CLOVES OF GARLIC - DAMN DELICIOUS
From damndelicious.net
40 CLOVE GARLIC CHICKEN (CHICKEN WITH 40 CLOVES OF …
From fromachefskitchen.com
JAMES BEARD'S 40 GARLIC CLOVE CHICKEN | THE ADVENTURE BITE
From theadventurebite.com
RECIPES | JAMES BEARD FOUNDATION
From jamesbeard.org
EIGHT FLAVORS: JAMES BEARD’S CHICKEN WITH 40 CLOVES OF GARLIC
From fourpoundsflour.com
I MAKE YOTAM OTTOLENGHI’S ONE-PAN SPAGHETTI AND CHICKEN ON …
From simplyrecipes.com
CHICKEN WITH 40 CLOVES OF GARLIC RECIPE - JAMES BEARD FOUNDATION
From jamesbeard.org
SOUP'S ON: 3 RECIPES PERFECT FOR LATE WINTER INTO EARLY SPRING
From wbur.org
JAMES BEARD'S CHICKEN WITH 40 CLOVES OF GARLIC
From diningandcooking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love