Best Braised Chicken Thighs With 20 Cloves Of Garlic Patricias Easy Recipes

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BRAISED CHICKEN THIGHS WITH 40 CLOVES OF GARLIC



Braised Chicken Thighs with 40 Cloves of Garlic image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 12

40 large cloves hardneck or purple garlic, unpeeled
8 large skin-on, bone-in chicken thighs
Kosher salt and freshly ground pepper
2 tablespoons EVOO
1 small bunch Tuscan kale or spinach, stemmed (if using kale, thinly slice)
4 tablespoons butter
1 pound cremini mushrooms, thinly sliced
2 tablespoons finely chopped fresh thyme
1/2 cup Marsala wine
3 to 4 cups chicken stock
Freshly grated nutmeg
Ciabatta bread, for mopping

Steps:

  • Preheat the oven to 400 degrees F.
  • Simmer the garlic in a saucepan of water until tender, about 10 minutes (this will soften the flavor). Drain and let cool, then pop the jackets off the cloves and reserve.
  • Sprinkle the chicken with salt and pepper. Heat the EVOO in a large ovenproof skillet. Add the chicken, skin-side down, and cook until the skin is browned and very crisp, 7 to 8 minutes. Flip the chicken and brown the other side, 3 to 4 minutes more. Remove the chicken to a plate. Melt the butter into the fat remaining in the skillet and add the mushrooms and thyme. Cook until the mushrooms are browned and very tender, 12 to 15 minutes. Deglaze with the Marsala, stirring and scraping up any browned bits from the bottom of the skillet with a wooden spoon. Return the chicken to the skillet, skin-side up, and add the garlic. Add enough stock to come up and around the chicken but not cover the skin. Transfer the skillet to the oven and cook for 45 minutes.
  • Transfer the chicken to a warmed platter and loosely tent with foil. Reduce the sauce on the stovetop until it is thick enough to coat the back of a spoon. Add the kale and cook until just wilted, then stir in a bit of nutmeg.
  • Spoon the sauce and kale into shallow bowls and top with the chicken. Serve with warm bread for mopping.

HEIRLOOM GARLIC CLOVE CHICKEN THIGHS



Heirloom Garlic Clove Chicken Thighs image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 9

6 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon canola oil
3/4 cup dry white wine
1/4 cup pitted kalamata olives, halved
2 sprigs fresh thyme
1 head garlic (preferably heirloom; see Cook's Note), separated into cloves and peeled (about 10 cloves)
1 medium shallot, sliced into rings

Steps:

  • Preheat the oven to 375 degrees F.
  • Season the chicken with 1 1/2 teaspoons salt and a few grinds of pepper. Heat the butter and oil in a large, deep cast-iron skillet over medium-high heat until hot. Add the chicken skin-side down and cook, undisturbed, until deep golden brown, about 5 minutes. Turn the chicken over and turn off the heat. Add the wine, then nestle the olives, thyme, garlic and shallot around the chicken. Return the liquid to a simmer over medium-high heat, then transfer to the oven and roast until the chicken is golden and cooked through, about 1 hour and 15 minutes.
  • Transfer the chicken, garlic and olives to a serving dish with a slotted spoon. Use a ladle to remove as much fat as possible from the surface of the liquid in the skillet, then pour the liquid over the chicken.

GARLIC-BRAISED CHICKEN



Garlic-Braised Chicken image

"It's the only place where you can find a giant vat of peeled garlic, because it's the only place that truly understands how much garlic you'll need for the kind of food your people eat," Michelle Zauner writes about the supermarket H Mart in her memoir, "Crying in H Mart." Thankfully, many other grocery stores now sell containers of peeled garlic cloves. If you don't already buy those, then this recipe is a great reason to start. Chicken thighs, white pepper, chardonnay and 20 garlic cloves are all you need for this zinger of a one-pot meal, which braises in an hour. In that time, chicken fat, wine and water turn into a luscious sauce packed with garlicky redolence. The white pepper, musky and full of earthiness, is a key taste here, so don't skip it.

Provided by Eric Kim

Categories     dinner, easy, weeknight, poultry, main course

Time 1h15m

Yield 2 to 4 servings

Number Of Ingredients 7

Olive oil
2 pounds bone-in, skin-on chicken thighs (about 4)
Salt
20 peeled garlic cloves
3/4 teaspoon ground white pepper
1 cup dry chardonnay
Steamed white rice, for serving

Steps:

  • Heat oven to 350 degrees.
  • In a large Dutch oven over medium-high, add enough oil to lightly coat the bottom. Season the chicken with salt on both sides, then add to the pot skin side down. Cook until the skin turns golden and crispy, 8 to 10 minutes. If the skin browns too quickly, lower the heat. Flip, and sear the other side briefly, about 1 minute. Transfer the chicken to a plate and set aside.
  • Add the garlic to the schmaltzy oil over medium-high, and stir until fragrant and very lightly golden at the edges, 1 to 2 minutes. Stir in the white pepper, then immediately add the wine and 1 cup water. Scrape up any stuck-on bits from the bottom of the pot while bringing the liquid to a simmer. Nestle the chicken in the pot skin side up, cover and cook in the oven until the chicken and garlic are meltingly tender, and the wine has reduced, about 1 hour. Taste for seasoning, adding more salt if needed. Serve with rice.

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