40 CLOVE CHICKEN WITH GARLIC BASIL PASTA

40 Clove Chicken with Garlic Basil Pasta image

Provided by Nikki Weissenegger

Time 1h

Number Of Ingredients 19

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FOR THE CHICKEN:
4 lb chicken breast, bone in
5 bulbs of garlic, each clove peeled and kept whole
4 clove garlic, minced
1 large onion cut into rings
sea salt to taste
2 tsp rosemary, dried
1 Tbsp butter
olive oil
1/2 c sherry
FOR THE PASTA:
1 box linguine, cooked
2 tsp red pepper flakes
1/4 c fresh basil, chopped
6-8 cloves of garlic from the chicken
juice from the chicken pan
1-2 Tbsp sea salt
1/4 c olive oil
1 Tbsp butter

Steps:

1. Preheat oven to 400. Sprinkle sea salt on the chicken. Place the whole garlic and onion rings into the bottom of a baking dish and sprinkle with half of the rosemary and salt. In a pan heat up the oil and the butter on med high. Place chicken skin side down in the pan until golden brown and crispy turning once. Place the chicken on top of the garlic and onion.
2. While the pan is still hot toss in the other half of the butter, the minced garlic and the rest of the rosemary and saute until toasted. Deglaze the pan with your sherry scraping up all of the browned bits. Pour the liquid on top of the chicken.
3. Bake for 25-30 minutes depending on the size of the chicken. Allow the meat to sit for at least 15 minutes ( this is time to start the pasta).
4. Coat a skillet with olive oil and butter heat on med. Add the cooked garlic and saute for a minute. Add the basil. Pour in the juice from the chicken pan. Add the pasta, salt, and red pepper flakes. Toss well until heated and juice absorbs into the pasta. Serve with basil leaves as garnish.
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