Best Pressure Cooker Chicken With 40 Cloves Of Garlic Recipes

PRESSURE COOKER CHICKEN WITH 40 CLOVES OF GARLIC

Pressure Cooker Chicken With 40 Cloves of Garlic image

Typically, chicken with 40 cloves of garlic needs to cook for a long time to mellow out all that garlicky sharpness, but in this recipe, a pressure cooker softens and sweetens the garlic in record time. Still, 40 cloves is for the most dedicated garlic lovers, so feel free to reduce the quantity if you like; the recipe will work all the same. The addition of beans to the classic dish makes it a one-pot meal. The chicken skin won't be crisp at the end of cooking, so if that bothers you, discard it afterward - it will have done its duty, imparting deep chicken flavor to the dish - or you could place the thighs on a baking sheet and set them under the broiler to brown just before serving.

Provided by Sarah DiGregorio

Categories dinner, beans, one pot, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 pounds bone-in, skin-on chicken thighs (about 4 to 6 large thighs)
Kosher salt and black pepper
2 tablespoons olive oil
40 garlic cloves (3 to 4 heads of garlic), smashed
1/2 teaspoon red-pepper flakes
1/2 cup white wine
1 tablespoon white wine vinegar
1 (28-ounce) can or 2 (14-ounce) cans cannellini beans, drained
2 fresh thyme sprigs or 1/2 teaspoon dried thyme
1/2 lemon, juiced (about 1 tablespoon)
2 scallions, white and light green parts thinly sliced
1/2 cup chopped flat-leaf parsley

Steps:

Season the chicken generously all over with salt and pepper. Turn on the sauté setting of a 6- to 8-quart electric pressure cooker and warm the oil. Add the chicken, skin-side down, and sear until the skin is browned and releases easily from the pot, 6 to 8 minutes. (If you have more than 4 thighs, you may need to do this in two batches.) Using tongs, remove the chicken.
Add the garlic and sauté, stirring constantly, until just softened, about 2 minutes. Add the red-pepper flakes, and toast, stirring constantly, about 30 seconds, then add the white wine and vinegar. Stir well, scraping up all the browned bits. Turn off the sauté setting.
Stir in the beans and thyme. Season lightly with salt and generously with pepper. Nestle the chicken thighs on top, skin-side up. Cook on high pressure for 12 minutes.
Allow the pressure to reduce naturally for 10 minutes, then release the remaining pressure manually. Squeeze in the lemon juice and fold in the scallions and parsley. Serve the beans and chicken in shallow bowls.

CHICKEN WITH 40 CLOVES OF GARLIC

Chicken with 40 Cloves of Garlic image

If you like garlic, you will love this chicken!

Provided by Anonymous

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 2h5m

Yield 8

Number Of Ingredients 9

Ingredients

2 tablespoons butter
1 tablespoon olive oil
1 whole chicken
40 cloves garlic
¼ cup water
2 tablespoons lemon juice
1 teaspoon salt
½ teaspoon dried thyme
¼ teaspoon ground black pepper

Steps:

Preheat an oven to 350 degrees F (175 degrees C).
Melt the butter with the olive oil in a large Dutch oven over medium-high heat. Add the chicken to the Dutch oven and brown on all sides in the butter and oil, 5 to 10 minutes. Remove the chicken to a cutting board.
Drain all but 2 tablespoons of liquid from the pan; stir the garlic cloves into the reserved liquid. Return the chicken to the pan; sprinkle the water, lemon juice, salt, thyme, and black pepper over the chicken; cover tightly.
Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 90 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Nutrition Facts : Calories 384.4 calories, Carbohydrate 5.4 g, Cholesterol 116.8 mg, Fat 23.9 g, Fiber 0.4 g, Protein 35.4 g, SaturatedFat 7.4 g, Sodium 418.9 mg, Sugar 0.2 g

40-CLOVE GARLIC CHICKEN

40-Clove Garlic Chicken image

This wonderfully garlicy chicken from Cusine is suggested to be served with Lemon Rice Pilaf (see recipe I posted).

Provided by Bev I Am

Categories Chicken Thigh & Leg

Time 1h

Yield 6 chicken thighs

Number Of Ingredients 14

Ingredients

1/3 cup all-purpose flour
2 tablespoons paprika
1 tablespoon kosher salt
1 tablespoon black pepper
3 tablespoons olive oil
6 chicken thighs, dusted in flour mixture
40 cloves garlic, peeled
3 stalks celery, diced
1 medium yellow onion, sliced
1 cup dry white wine
1 cup chicken broth
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 bay leaves

Steps:

Preheat oven to 375 degrees with rack in the center.
Combine flour, paprika, salt, and pepper in a large plastic bag.
Coat chicken in seasoned flour.
Shake off excess flour.
Heat oil in a large ovenproof saute pan over medium-high heat.
Brown chicken on both sides; remove from pan.
Add garlic, celery and onion; saute until lightly browned.
Add wine, broth, and herbs, then arrange browned chicken on top, skin side up; bring to a simmer.
Cover the pan; transfer to the oven and braise 45 minutes.
Makes 6 chicken thighs with sauce.