CHICKEN 40 CLOVES GARLIC RECIPE RECIPES
40 CLOVES AND A CHICKEN RECIPE | ALTON BROWN | FOOD NETWORK
Provided by Alton Brown
Categories main-dish
Total Time 1 hours 40 minutes
Prep Time 10 minutes
Cook Time 1 hours 30 minutes
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Season chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours.
- Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.
Nutrition Facts : Calories 369 calorie, FatContent 19.5 grams, SaturatedFatContent 5 grams, CholesterolContent 136 milligrams, SodiumContent 250 milligrams, CarbohydrateContent 6 grams, FiberContent 0.5 grams, ProteinContent 40 grams, SugarContent 0 grams
ROAST CHICKEN WITH FORTY CLOVES OF GARLIC RECIPE - BBC FOOD
This roast chicken is a real show stopper, perfect for Christmas or a big Sunday lunch. It isn’t usually cooked with shallots but we’ve added a few to make the sauce extra delicious. Leave them out if you prefer. To make a richer sauce from the cooking liquor, you can stir in freshly chopped tarragon and some double cream or crème fraîche. Not traditional, maybe, but very delicious.
Provided by The Hairy Bikers
Prep Time 30 minutes
Cook Time 2 hours
Yield Serves 4
Number Of Ingredients 21
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6. Place the shallots in a heat-proof bowl, cover with just-boiled water and leave to stand for five minutes. This will make the skins easier to remove.
- Remove any string from the chicken and place the lemon and bay leaf inside the cavity. Generously season the chicken inside and out with plenty of flaked sea salt and freshly ground black pepper. Sprinkle with the chopped thyme over all sides.
- Melt the butter with the oil in a large flameproof casserole. Brown the chicken over a medium-high heat for a couple of minutes on each side.
- Drain the shallots and, once cool enough to handle, peel off the skin and trim, halving any larger ones. Add the whole garlic cloves and shallots to the casserole, nestling around the chicken.
- Pour over the vermouth and chicken stock. Cover the casserole with a tight-fitting lid and bring the liquid to a simmer on the hob, then transfer to the oven for 1¼ hours, or until the chicken is thoroughly cooked and the garlic is completely softened.
- Transfer the chicken, garlic and shallots to a warmed platter and cover with a piece of foil and a couple of dry tea towels. Holding the casserole with an oven-cloth, tilt the chicken liquor to one side. Skim off any fat that rises to the surface and discard.
- Return the casserole to the hob and stir in the tarragon and cream (or crème fraîche). Bring to a gentle simmer, stirring. Cook for three minutes. Season to taste and pour into a warmed jug.
- For the colcannon, peel the potatoes and cut into evenly-sized chunks. Put in a large saucepan and cover with cold water. Bring to the boil and cook for about 15 minutes, or until very tender. Test with the tip of a knife.
- While the potatoes are cooking, trim the thick stems and cut out much of the tough central vein from each kale leaf. Thinly shred the leaves and wash in a colander under cold running water. Drain.
- Heat 25g/1oz of the butter in a large non-stick frying pan and fry the bacon and kale for four minutes, stirring regularly until the kale is tender. If it is still a little tough after four minutes, add a couple of tablespoons of cold water and continue cooking for a couple of minutes more. Add the spring onions and cook for one minute, stirring.
- Drain the potatoes in a large colander and return to the saucepan. Leave to stand for a couple of minutes. Warm the cream and remaining butter in small pan. Mash the cooked potatoes with the cream and milk until smooth and season to taste. Use a set of electric beaters if you want your mash to be really fluffy and light.
- Tip the softened kale into the same pan and stir together until lightly combined. Transfer to a warmed dish.
- Carve the chicken into chunky pieces and serve with the sauce and colcannon. Squeeze the garlic out of its skin and spread on the bread just like butter.
More about "chicken 40 cloves garlic recipe recipes"
SHEET-PAN LEMON GARLIC CHICKEN RECIPE: HOW TO MAKE IT
Everyone needs an easy meal. Try this sheet-pan chicken with roasted potatoes for a simple and tasty meal guaranteed to please the whole family. If you use fresh lemon juice, garnish each serving with a little lemon zest for bright flavor. —Andrea Potischman, Menlo Park, California
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Category Dinner
Calories 483 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Category Dinner
Calories 483 calories per serving
- Preheat oven to 425°. In a small bowl, whisk the first 7 ingredients until blended. Pour 1/4 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate 30 minutes. Cover and refrigerate remaining marinade., Drain chicken, discarding any remaining marinade in bowl. Place chicken in a 15x10x1-in. baking pan; add potatoes in a single layer. Drizzle reserved marinade over potatoes; top with lemon slices. Bake until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 40-45 minutes. If desired, broil chicken 3-4 inches from heat until deep golden brown, about 3-4 minutes. Sprinkle with parsley before serving.
See details
ROAST CHICKEN WITH FORTY CLOVES OF GARLIC RECIPE - BBC FOOD
This roast chicken is a real show stopper, perfect for Christmas or a big Sunday lunch. It isn’t usually cooked with shallots but we’ve added a few to make the sauce extra delicious. Leave them out if you prefer.
To make a richer sauce from the cooking liquor, you can stir in freshly chopped tarragon and some double cream or crème fraîche. Not traditional, maybe, but very delicious.
From bbc.co.uk
Reviews 4.9
Cuisine French
From bbc.co.uk
Reviews 4.9
Cuisine French
- Carve the chicken into chunky pieces and serve with the sauce and colcannon. Squeeze the garlic out of its skin and spread on the bread just like butter.
See details
SHEET-PAN LEMON GARLIC CHICKEN RECIPE: HOW TO MAKE IT
Everyone needs an easy meal. Try this sheet-pan chicken with roasted potatoes for a simple and tasty meal guaranteed to please the whole family. If you use fresh lemon juice, garnish each serving with a little lemon zest for bright flavor. —Andrea Potischman, Menlo Park, California
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Category Dinner
Calories 483 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Category Dinner
Calories 483 calories per serving
- Preheat oven to 425°. In a small bowl, whisk the first 7 ingredients until blended. Pour 1/4 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate 30 minutes. Cover and refrigerate remaining marinade., Drain chicken, discarding any remaining marinade in bowl. Place chicken in a 15x10x1-in. baking pan; add potatoes in a single layer. Drizzle reserved marinade over potatoes; top with lemon slices. Bake until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 40-45 minutes. If desired, broil chicken 3-4 inches from heat until deep golden brown, about 3-4 minutes. Sprinkle with parsley before serving.
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SLOW-COOKER CHICKEN PARMESAN RECIPE - HOW TO MAKE SLOW ...
Want an easy slow-cooker chicken recipe? This Slow-Cooker Parmesan-Garlic Chicken from Delish.com is off the hook.
From delish.com
Reviews 3.6
Total Time 4 hours 15 minutes
Category gluten-free, low sugar, nut-free, easy chicken, weeknight meals, winter, dinner, poultry
Cuisine American
Calories 699 calories per serving
From delish.com
Reviews 3.6
Total Time 4 hours 15 minutes
Category gluten-free, low sugar, nut-free, easy chicken, weeknight meals, winter, dinner, poultry
Cuisine American
Calories 699 calories per serving
- Garnish with Parmesan before serving.
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HEALTHY FAJITA RECIPE | JAMIE OLIVER CHICKEN RECIPES
Sticking to super-lean chicken breasts is the key to making super-food fajitas, and also provides us with a great source of protein, ensuring our muscles stay strong and healthy. I’m bigging up the veg with peppers, aubergine and avocado, helping you embrace the good stuff, plus it’s a really fun one to serve up at the table, letting everyone dig in and build their own.
From jamieoliver.com
Total Time 40 minutes
Calories 448 calories per serving
From jamieoliver.com
Total Time 40 minutes
Calories 448 calories per serving
- Put 1 tablespoon of oil into a bowl with the vinegar, chilli sauce, oregano, paprika and a pinch of sea salt and black pepper. Crush in the unpeeled garlic through a garlic crusher and mix together.
- Peel and halve the onion, slice into 1cm-thick wedges, then slice the chicken lengthways 1cm thick and toss both in the marinade. Leave in the fridge for at least 1 hour, or preferably overnight.
- Prick the whole aubergine all over with a fork. Blacken the whole peppers and aubergine over a direct flame on the hob, or in a griddle pan on a high heat, until charred and blistered all over.
- Pop the peppers into a bowl and cover with clingfilm for 10 minutes, then scrape off most of the black skin, discarding the stalks and seeds.
- Pinch the skin off the aubergine and trim off the ends. Nicely slice it all 2cm thick, dress on a platter with the juice of 1 lime and a few picked coriander leaves, then taste and season to perfection.
- Cook the chicken and onions in all that lovely marinade in a large non-stick frying pan on a medium-high heat for 6 to 8 minutes, or until cooked through, turning halfway.
- Peel, destone and finely slice the avocado, and squeeze over the juice of half a lime.
- Warm the tortillas in a dry frying pan for 30 seconds, then keep warm in a clean tea towel. Take it all to the table, with the feta and the remaining coriander leaves, and let everyone build their own.
See details
PERFECT ROAST CHICKEN RECIPE | JAMIE OLIVER CHRISTMAS RECIPES
A super-reliable roast chicken recipe to give you juicy meat and crispy skin, every time.
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 374 calories per serving
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 374 calories per serving
- Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
- Preheat the oven to 240°C/475°F/gas 9.
- Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
- Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
- Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over the bird. Place the chicken on top of the vegetables.
- Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour). Put the lemon inside the chicken’s cavity, with the bunch of herbs.
- Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
- If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
- Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
- When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy.
- To carve your chicken, remove any string and take off the wings (break them up and add to your gravy, along with the veg trivet, for mega flavour). Carefully cut down between the leg and the breast. Cut through the joint and pull the leg off.
- Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat. Place these on a serving platter.
- You should now have a clear space to carve the rest of your chicken. Angle the knife along the breastbone and carve one side off, then the other.
- When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath. You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and some delicious roast veg.
See details
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Need an easy chicken dinner? This Baked Honey-Garlic Chicken from Delish.com is easy and delicious.
From delish.com
Reviews 4.4
Total Time 35 minutes
Category gluten-free, easy chicken, dinner
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From delish.com
Reviews 4.4
Total Time 35 minutes
Category gluten-free, easy chicken, dinner
Cuisine American
- Spoon glaze over chicken and broil 2 minutes. Garnish with scallions and sesame seeds.
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Want an easy slow-cooker chicken recipe? This Slow-Cooker Parmesan-Garlic Chicken from Delish.com is off the hook.
From delish.com
Reviews 3.6
Total Time 4 hours 15 minutes
Category gluten-free, low sugar, nut-free, easy chicken, weeknight meals, winter, dinner, poultry
Cuisine American
Calories 699 calories per serving
From delish.com
Reviews 3.6
Total Time 4 hours 15 minutes
Category gluten-free, low sugar, nut-free, easy chicken, weeknight meals, winter, dinner, poultry
Cuisine American
Calories 699 calories per serving
- Garnish with Parmesan before serving.
See details
HEALTHY FAJITA RECIPE | JAMIE OLIVER CHICKEN RECIPES
Sticking to super-lean chicken breasts is the key to making super-food fajitas, and also provides us with a great source of protein, ensuring our muscles stay strong and healthy. I’m bigging up the veg with peppers, aubergine and avocado, helping you embrace the good stuff, plus it’s a really fun one to serve up at the table, letting everyone dig in and build their own.
From jamieoliver.com
Total Time 40 minutes
Calories 448 calories per serving
From jamieoliver.com
Total Time 40 minutes
Calories 448 calories per serving
- Put 1 tablespoon of oil into a bowl with the vinegar, chilli sauce, oregano, paprika and a pinch of sea salt and black pepper. Crush in the unpeeled garlic through a garlic crusher and mix together.
- Peel and halve the onion, slice into 1cm-thick wedges, then slice the chicken lengthways 1cm thick and toss both in the marinade. Leave in the fridge for at least 1 hour, or preferably overnight.
- Prick the whole aubergine all over with a fork. Blacken the whole peppers and aubergine over a direct flame on the hob, or in a griddle pan on a high heat, until charred and blistered all over.
- Pop the peppers into a bowl and cover with clingfilm for 10 minutes, then scrape off most of the black skin, discarding the stalks and seeds.
- Pinch the skin off the aubergine and trim off the ends. Nicely slice it all 2cm thick, dress on a platter with the juice of 1 lime and a few picked coriander leaves, then taste and season to perfection.
- Cook the chicken and onions in all that lovely marinade in a large non-stick frying pan on a medium-high heat for 6 to 8 minutes, or until cooked through, turning halfway.
- Peel, destone and finely slice the avocado, and squeeze over the juice of half a lime.
- Warm the tortillas in a dry frying pan for 30 seconds, then keep warm in a clean tea towel. Take it all to the table, with the feta and the remaining coriander leaves, and let everyone build their own.
See details
PERFECT ROAST CHICKEN RECIPE | JAMIE OLIVER CHRISTMAS RECIPES
A super-reliable roast chicken recipe to give you juicy meat and crispy skin, every time.
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 374 calories per serving
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 374 calories per serving
- Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
- Preheat the oven to 240°C/475°F/gas 9.
- Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
- Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
- Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over the bird. Place the chicken on top of the vegetables.
- Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour). Put the lemon inside the chicken’s cavity, with the bunch of herbs.
- Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
- If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
- Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
- When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy.
- To carve your chicken, remove any string and take off the wings (break them up and add to your gravy, along with the veg trivet, for mega flavour). Carefully cut down between the leg and the breast. Cut through the joint and pull the leg off.
- Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat. Place these on a serving platter.
- You should now have a clear space to carve the rest of your chicken. Angle the knife along the breastbone and carve one side off, then the other.
- When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath. You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and some delicious roast veg.
See details
BEST BAKED HONEY-GARLIC CHICKEN RECIPE - HOW TO ... - D…
Need an easy chicken dinner? This Baked Honey-Garlic Chicken from Delish.com is easy and delicious.
From delish.com
Reviews 4.4
Total Time 35 minutes
Category gluten-free, easy chicken, dinner
Cuisine American
From delish.com
Reviews 4.4
Total Time 35 minutes
Category gluten-free, easy chicken, dinner
Cuisine American
- Spoon glaze over chicken and broil 2 minutes. Garnish with scallions and sesame seeds.
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CHICKEN WITH 40 CLOVES OF GARLIC RECIPE | ALLRECIPES
This is a roasted chicken recipe for those who love garlic. Skip to content. Top Navigation. Explore. Allrecipes Allrecipes. Search. Profile Menu. Join Now. Join Now. Account. Join Now; ... Whole Chicken Recipes; Chicken with 40 Cloves of Garlic; Chicken with 40 Cloves of Garlic…
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SLOW COOKER CHICKEN WITH 40 CLOVES OF GARLIC RECIPE ...
Sprinkle chicken and potatoes evenly with remaining 1/2 teaspoon salt, remaining 1 tablespoon lemon juice, and parsley. Strain cooking liquid from slow cooker through a sieve into a liquid measuring cup; let stand 3 minutes. Discard any fat that rises to top of liquid. Serve jus with chicken, potatoes, and garlic cloves.
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From myrecipes.com
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May 26, 2021 · Perfect chicken with 40 cloves of garlic. Prep 30 min Cook 1 hr Serves 4. 4 large heads of garlic (wet or standard) 1 tbsp olive oil 1 chicken (about 1½kg) Salt and pepper (or grated …
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CHICKEN WITH 40 CLOVES OF GARLIC | NIGELLA'S RECIPES ...
Put 20 of the unpeeled cloves of garlic (papery excess removed) into the casserole, top with the chicken pieces skin-side up, then cover with the remaining 20 cloves of garlic. Add the …
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The recipe calls for 2 tsp.of garlic crushed(not 2 cloves).This could be why everyone says to double up on garlic because they are counting cloves instead of teaspoons of garlic. I used 7 BIG cloves of garlic and upped the oil 1/4c and bread crumbs, Cheese combo 1/4c for 6 breast. Baked for 30 min. Per--fect. This is not fried/baked chicken.
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Dec 21, 2021 · 40 Cloves and a Chicken Alton bakes chicken with 40 (yes, 40!) cloves of garlic and fresh thyme. The sharp flavor of the garlic mellows as it cooks and the resulting meat is ultra …
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Nov 13, 2021 · Chicken vindaloo recipe with video & step by step photos. Vindaloo is a popular Portuguese influenced Indian dish made by marinating & simmering meat in a spicy vindaloo paste. The term vindaloo refers to 'meat marinated in wine & garlic…
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The recipe calls for 2 tsp.of garlic crushed(not 2 cloves).This could be why everyone says to double up on garlic because they are counting cloves instead of teaspoons of garlic. I used 7 BIG cloves of garlic and upped the oil 1/4c and bread crumbs, Cheese combo 1/4c for 6 breast. Baked for 30 min. Per--fect. This is not fried/baked chicken.
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Preheat oven to 425°F. Pat chicken dry with paper towels and season evenly with pepper. Heat oil in a large ovenproof skillet over medium-high heat. Cook the chicken, skin-side down, undisturbed, until the skin is golden brown and crispy and releases easily from the pan, 8 to 10 minutes. Flip the chicken …
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6 Chicken Foil Packet Recipes for Quick and Easy Dinners ... 351 calories; protein 22.3g; carbohydrates 40.4g; fat 10.6g; cholesterol 38.1mg; sodium 164.1mg. Full Nutrition. Advertisement. ... I made the recipe.. But, didn't add two cloves of garlic because i made a sauce creamy sauce.. Melt 1tsp of butter add 2 tsp of crushed garlic …
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Dec 21, 2021 · 40 Cloves and a Chicken Alton bakes chicken with 40 (yes, 40!) cloves of garlic and fresh thyme. The sharp flavor of the garlic mellows as it cooks and the resulting meat is ultra …
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Preheat oven to 425°F. Pat chicken dry with paper towels and season evenly with pepper. Heat oil in a large ovenproof skillet over medium-high heat. Cook the chicken, skin-side down, undisturbed, until the skin is golden brown and crispy and releases easily from the pan, 8 to 10 minutes. Flip the chicken …
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From eatingwell.com
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