Best Chicken With Forty Cloves Of Garlic Clay Pot Recipes

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CHICKEN WITH FORTY CLOVES OF GARLIC (CLAY-POT) RECIPE



Chicken With Forty Cloves of Garlic (Clay-Pot) Recipe image

Chicken With Forty Cloves of Garlic (Clay-Pot) Recipe. Garlic cloves are nutty and mellow when cooked whole. This classic recipe includes vegetables for a meal in one pot.

Provided by Peggy Trowbridge Filippone

Categories     Entree

Time 1h50m

Yield 6

Number Of Ingredients 12

2 tablespoons olive oil
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/4 teaspoon sage
2 tablespoons lemon juice (fresh)
40 cloves garlic (whole, peeled; about 2 to 3 heads)
3 carrots (cut into 4 inch lengths, large ends halved lengthwise)
6 new potatoes (scrubbed, skins on)
1/2 pound pearl onions (blanched and peeled)
1 chicken (for frying, 4 to 4 1/2 pounds)
salt to taste
black pepper to taste

Steps:

  • Soak top and bottom of 3 1/4-quart/3.25-liter clay cooker in water for 30 minutes; drain. Line bottom and sides of the cooker with parchment paper.
  • Combine olive oil, rosemary, thyme, sage, and lemon juice in a large zip-top bag. Squish to combine. Add garlic cloves, carrots, potatoes, and pearl onions. Seal bag and turn until all vegetables are coated. Scoop out the vegetables (reserving the marinade) and place them around the outer edge of the clay cooker, leaving room for the in the center.
  • Use the remaining marinade to coat the chicken, rubbing it into the skin. Place the chicken in the center of the clay cooker, breast-side up. Sprinkle chicken and vegetables generously with salt and cover.
  • Place in a cold oven and set the temperature to 475 F/250 C. Bake until chicken is tender and juices run clear when the thigh is pierced about 1 1/4 hours. Remove cover and bake an additional 5 to 10 minutes until chicken is crisp and brown.
  • Carve chicken and drizzle with pot gravy . Serve with the whole garlic cloves, vegetables, and French bread.

Nutrition Facts : Calories 912 kcal, Carbohydrate 28 g, Cholesterol 320 mg, Fiber 4 g, Protein 85 g, SaturatedFat 13 g, Sodium 369 mg, Sugar 4 g, Fat 49 g, ServingSize 5 to 6 servings, UnsaturatedFat 0 g

CHICKEN WITH FORTY CLOVES OF GARLIC (CLAY-POT)



Chicken with Forty Cloves of Garlic (Clay-Pot) image

I have never used a clay pot before but decided to use it today. I've made chicken with 40 garlic cloves before just not in the clay pot. The garlic is delicious,it's nutty and almost sweet,delicious with mashed potatoes. A few things about the clay pot: Completely submerse and soak both the top and bottom of the clay cooker in...

Provided by L D

Categories     Chicken

Time 1h15m

Number Of Ingredients 11

2 t. olive oil
1/2 t. dried rosemary,crushed
1/2 t. dried thyme leaves
1/4 t. dried sage leaves,crushed
2 t. lemon juice
40 cloves garlic,whole,peeled about 2-3 heads)
3 carrots,cut into 4-inch lengths,large ends cut in half
6 baby potatoes,scrubbed,skins on
1/2 lb pearl onions, blanched and peeled
whole frying chicken,4-41/2 lbs
salt and pepper

Steps:

  • 1. Soak top and bottom of 3-1/4-quart (3.25 L) clay cooker in water for 30 minutes; drain. Line bottom and sides of cooker with parchment paper. Combine olive oil, rosemary, thyme, sage, and lemon juice in a large zip-top bag. Squish to combine. Add garlic cloves, carrots, potatoes, and pearl onions. Seal bag and turn until all vegetables are coated. Scoop out the vegetables (reserving the marinade) and place them around the outer edge of the clay cooker, leaving room for the chicken in the center. Use the remaining marinade to coat the chicken, rubbing it into the skin. Place the chicken in the center of the clay cooker, breast-side up. Sprinkle chicken and vegetables generously with salt and pepper. Cover. Place in a cold oven and set temperature to 475 degrees F. (250 degrees C.). Bake until chicken is tender and juices run clear when thigh is pierced, about 1-1/4 hours. Remove cover and bake an additional 5 to 10 minutes until chicken is crisp and brown.

CHICKEN WITH 40 CLOVES OF GARLIC IN A CLAY POT



Chicken with 40 Cloves of Garlic in a clay pot image

I found this recipe in Consumer Guide to Clay Cookery. Though it sounds like a lot of garlic - the peeled cloves cook into sweet, mellow nuggets of flavor - great to spread on crusty french bread. The chicken cooks up moist and tender. This recipe is cooked in a clay pot that must be soaked in cold water for 15 minutes and is placed in a cold oven to start.

Provided by Herb Lady

Categories     Chicken

Time 1h45m

Yield 5-6 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
40 cloves garlic, whole,peeled
1/4 teaspoon dried rosemary leaves
1/4 teaspoon dried thyme leaves
1/8 teaspoon crumbled sage leaf
4 -4 1/2 lbs whole frying chickens
1 tablespoon lemon juice
salt
pepper
sliced French bread

Steps:

  • Soak top and bottom of 3 1/4 quart clay cooker in water about 15 minutes; drain.
  • Line bottom and sides of cooker with parchment paper.
  • Combine olive oil, garlic and herbs in cooker.
  • Rinse and pat dry chicken reserving neck and giblets for other use.
  • Place chicken over garlic mixture.
  • Drizzle with lemon juice.
  • Sprinkle with salt and pepper.
  • Place covered cooker in COLD oven.
  • Set oven at 475 degrees F.
  • Bake until chicken is tender and juices run clear when thigh is pierced, about 1 1/4 hours.
  • Remove cover; bake until chicken is crisp and brown.
  • 5 to 10 minutes.
  • Carve chicken and spoon cooking liquid over chicken.
  • Serve with garlic and french bread.

BAREFOOT CONTESSA'S CHICKEN WITH 40 CLOVES GARLIC



Barefoot Contessa's Chicken With 40 Cloves Garlic image

Yes that's 40 cloves of garlic. Ina made this a few weeks ago and I had to write it down to keep. This recipe is absolutely amazing. The chicken has the best flavor. Definitely a garlic lover's delight.

Provided by lilypad722

Categories     One Dish Meal

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 11

3 whole heads of garlic, about 40 cloves
2 (3 1/2 lb) chicken, cut into eighths
kosher salt
fresh ground black pepper
1 tablespoon unsalted butter
2 tablespoons olive oil
3 tablespoons cognac, divided
1 1/2 cups dry white wine
1 tablespoon fresh thyme leave
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.

Nutrition Facts : Calories 968.9, Fat 66, SaturatedFat 19.4, Cholesterol 306.6, Sodium 283.7, Carbohydrate 6.5, Fiber 0.3, Sugar 0.6, Protein 74.9

CHICKEN WITH 40 CLOVES OF GARLIC



Chicken with 40 Cloves of Garlic image

Provided by Nigella Lawson : Food Network

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 8

2 tablespoons regular olive oil
8 chicken thighs (with skin on and bone in), preferably organic
1 bunch or 6 scallions
8 to 10 sprigs fresh thyme
40 cloves garlic (approximately 3 to 4 heads), unpeeled
2 tablespoons dry white vermouth or white wine
1 1/2 teaspoons kosher salt or 3/4 teaspoons table salt
Good grinding pepper

Steps:

  • When I was young, this old French classic was still - though in a quiet way - very much in vogue. I dare say it was because the novelty of using so many garlic cloves had not worn off; it seemed somehow dangerously excessive. Even so, I don't think anyone would think it quite unremarkable now to put 40 cloves of garlic in a casserole. Certainly, if you peeled and chopped - let alone minced - the garlic, it would be inedible, but garlic cloves cooked encased in their skins grow sweet and caramelly as they cook, like savory bonbons in their sticky wrappers, rather than breathing out acrid heat. This is a cozy supper, not a caustic one.
  • This dish entered my canon under someone else's auspices. A few years ago, for the fortieth birthday of a then-colleague and friend of mine, Nick Thorogood, his partner asked everyone to contribute something written expressly for purpose to be compiled in a fat tribute of a book. Since most of Nick's and my conversation dwells, with almost fetid passion, on food, it seemed only proper to write a recipe for him. And given that it was his fortieth birthday, this seemed the right recipe.
  • It is not quite the classic version (not that there is only one: food is as variable as the people who cook it) but it sticks to the basic principles. Maybe because the white meat on chicken tends towards the utterly tasteless these days, I prefer to use not a whole chicken, but thigh portions only. Naturally, this wouldn't make sense if you were raising your own chickens, then slaughtering them for the pot, as was the custom when this recipe came into being (and very good it would have been, too, for adding oomph to an old bird) but if you're following the contemporary shopping model, it works very well. For some reason, I veer towards recipes that can easily be cooked in one of my wide and shallow cast-iron Dutch ovens and this fits the bill perfectly.
  • By all means, add some steamed or boiled potatoes alongside if you wish, but I'd prefer, by far, a baguette or two to be torn up and dunked into the flavorsome juices; though don't rule out the option of sourdough toast, which is the perfect vehicle for spreading the sweet-cooked garlic onto. Otherwise, some green beans or baby peas or a plain green salad is all you need for a sure-fire salivation-inducing supper.
  • Preheat the oven to 350 degrees F.
  • Heat the oil on the stovetop in a wide, shallow ovenproof and flameproof Dutch oven (that will ultimately fit all the chicken in one layer, and that has a lid), and sear the chicken over a high heat, skin-side down. This may take 2 batches, so transfer the browned pieces to a bowl as you go.
  • Once the chicken pieces are seared, transfer them all to the bowl. Finely slice the scallions, put them into the Dutch oven and quickly stir-fry them with the leaves torn from a few sprigs of thyme.
  • Put 20 of the unpeeled cloves of garlic (papery excess removed) into the pan, top with the chicken pieces skin-side up, then cover with the remaining 20 cloves of garlic. Add the vermouth (or white wine) to any oily, chickeny juices left in the bowl. Swish it around and pour this into the pan too. Sprinkle with the salt, grind over the pepper, and add a few more sprigs of thyme. Put on the lid and cook in the oven for 1 1/2 hours.
  • Make Ahead Note: Chicken can be browned and casserole assembled 1 day ahead. Cover tightly and store in the refrigerator. Season with salt and pepper and warm the pan gently on the stovetop for 5 minutes before baking as directed in recipe.
  • Making Leftovers Right: If I do have any chicken left over - and I don't think I've ever had more than 1 thigh portion - I take out the bone then and there and put the chicken in the refrigerator. Later (within a day or two), I make a garlicky soup, by removing the chicken, adding some chicken broth or water to the cold, jelled juices, placing it over a high heat and, when that's hot, shredding the chicken into it and heating it through thoroughly, till everything is piping hot. You can obviously add rice or pasta. Otherwise, mash any leftover garlic into the concentrated liquid (which will be solid when cold), chop up some leftover chicken, and put it all into a saucepan with some cream. Reheat gently until everything is piping hot, and use as a pasta sauce or serve with rice.

CHICKEN WITH 40 CLOVES OF GARLIC



Chicken with 40 Cloves of Garlic image

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

40 garlic cloves (3 to 4 heads), unpeeled
1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry (giblets removed)
2 tablespoons butter, room temperature
Coarse salt and ground pepper
6 sprigs fresh thyme

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

CHICKEN WITH 40 CLOVES OF GARLIC



Chicken with 40 Cloves of Garlic image

This recipe is for the ultimate garlic lover. Chicken thighs are braised until tender in a rich, roasted garlic sauce, then topped with fried garlic chips. There's even enough roasted garlic paste to whip up a loaf of garlic bread while the chicken cooks.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 14

3 heads garlic (about 40 cloves)
1/4 cup olive oil
Kosher salt and freshly ground black pepper
Vegetable oil, as needed
2 1/2 pounds bone-in, skin-on chicken thighs (6 to 8 thighs)
4 tablespoons unsalted butter, at room temperature
1/4 cup dry white wine
2 cups chicken broth
1/4 cup lemon juice
2 teaspoons fresh thyme leaves
2 tablespoons all-purpose flour
3 tablespoons freshly grated Parmesan
2 tablespoons fresh parsley, chopped, plus more for garnish
One 12-inch baguette, split lengthwise

Steps:

  • Preheat the oven to 425 degrees F.
  • Cut the top third off 2 heads of garlic, exposing the tops of the garlic cloves. Put each head on a piece of aluminum foil. Drizzle each with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Wrap tightly and roast until the cloves are golden brown and very soft, about 45 minutes. Let cool slightly. Leave the oven on.
  • Unwrap the roasted garlic and pour any garlic-flavored oil from the foil into a small bowl. Squeeze the roasted cloves into the same bowl, discarding the papery shells. Mash with a fork until smooth; set aside.
  • Peel and trim the remaining head of garlic. Thinly slice 5 cloves. Heat about 1/2 inch vegetable oil in a small skillet over medium heat, then add 1 slice of garlic. Cook until the garlic is at a lively sizzle, then sprinkle in the rest of the sliced garlic. Cook, stirring, until the garlic is just golden and crisp (don't overcook or it will be bitter), about 1 minute. Drain on paper towels and sprinkle with salt. Set aside.
  • Sprinkle the chicken generously with salt and pepper. Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat. Add the chicken in 2 batches skin-side down and cook, flipping once, until golden brown on both sides, about 3 minutes per side. Transfer to a plate.
  • Discard the oil and return the Dutch oven to medium heat. Add 2 tablespoons of butter and the remaining garlic cloves and cook until the garlic is light golden, about 3 minutes. Add the wine and use a wooden spoon to scrape up any browned bits from the bottom. Cook until the wine is reduced by half, about 3 minutes. Stir in the chicken broth, lemon juice, thyme and half of the reserved garlic paste. Bring to a boil.
  • Use a fork to mash together the flour and remaining 2 tablespoons butter in a small bowl until smooth. Whisk the butter-flour mixture into the Dutch oven until dissolved. Cook until thickened, about 1 minute. Nestle in the chicken skin-side up along with any collected juices from the plate. Cover and bake until the chicken is cooked through, about 25 minutes.
  • Meanwhile, add the Parmesan, parsley and remaining 2 tablespoons olive oil to the remaining garlic paste. Stir to combine and season with salt and pepper.
  • Put the bread halves on a baking sheet and spread with the garlic mixture. When the chicken has 10 minutes left, add the bread to the oven and bake until toasted, about 10 minutes.
  • Cut the bread into pieces. Top the chicken with the reserved garlic chips and chopped parsley.

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.

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