Best The Stinking Rose 40 Clove Garlic Chicken Recipes

The Stinking Rose's 40 Clove Garlic Chicken image

Provided by ThatSouthernBelle

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon butter
2 tablespoons extra virgin olive oil
2 -3 lbs roasting chickens, washed and cut into pieces
salt, to taste
fresh ground white pepper, to taste
4 tablespoons fresh rosemary
1 cup flour
40 garlic cloves, Peeled
1 cup dry white wine
4 cups chicken stock
1/2 cup heavy cream

Steps:

Heat butter and olive oil in a deep, heavy skillet.
Season the chicken with salt, pepper and rosemary. Toss in flour.
When the pan is hot, but not smoking, add the chicken, skin side down.
Sauté chicken until golden brown on both sides. Remove from pan.
Add garlic cloves and sauté until light brown.
Add white wine and chicken stock. Return chicken to pan.
Cover and simmer for 30 minutes.
Remove chicken and keep warm, turn heat to high and reduce liquid by 66%. Remove to blender, add cream and puree sauce. Adjust seasoning and serve over chicken.

Nutrition Facts : Calories 799.5, Fat 47.3, SaturatedFat 17.1, Cholesterol 162.5, Sodium 488.7, Carbohydrate 45, Fiber 1.7, Sugar 4.8, Protein 37

40 Clove Garlic Chicken image

Provided by KLBoyle

Categories Chicken

Time 1h10m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 whole roasting chicken, cut into pieces
3 whole heads of garlic
1 tablespoon butter
2 tablespoons olive oil
1 1/2 cups dry white wine
3 tablespoons cognac
2 tablespoons heavy cream
2 tablespoons flour
1 tablespoon fresh thyme leave
1 tablespoon salt
1 tablespoon pepper

Steps:

Boil garlic cloves for 60 seconds. Drain & peel.
Season chicken liberally with salt and pepper.
Heat butter and olive oil in large pan over med-high heat.
Saute chicken skin side down first until brown, about 4 minute Turn over with tongs (do not pierce skin) and brown on other side, another 4-5 minute.
When chicken is brown, transfer to plate.
Add garlic cloves to pan and saute 5-10 minute until evenly browned.
Add wine and 2 tbs. cognac, bring to a simmer and scrape bottom of pan.
Return chicken to pan and spirinkle with thyme.
Cover and simmer about 30 minute or until chicken is cooked through.
Remove chicken to platter and keep warm.
In a small bowl, whisk together flour and 1/2 cup sauce from pan then whisk it back into pan.
Add cream and last tbs. of cognac. Cook 3 minute and add Salt and pepper to taste.
Pour sauce and garlic over chicken and serve hot.

THE STINKING ROSE ® 40 CLOVE GARLIC CHICKEN image

Categories Chicken

Yield 2-4 servings

Number Of Ingredients 10

1 Tbsp. Butter
2 Tbsp. Extra Virgin Olive Oil
2-3 lbs. Roasting Chicken, washed and cut into pieces
to taste Salt and Freshly Ground White Pepper
4 Tbsp. Fresh Rosemary
1 Cup Flour
40 Cloves Garlic, Peeled
1 Cup Dry White Wine
4 Cups Chicken Stock
1/2 Cup Heavy Cream

Steps:

1. Heat butter and olive oil in a deep, heavy skillet. 2. Season the chicken with salt, pepper and rosemary. Toss in flour. 3. When the pan is hot, but not smoking, add the chicken, skin side down. 4. Sauté chicken until golden brown on both sides. Remove from pan. 5. Add garlic cloves and sauté until light brown. 6. Add white wine and chicken stock. Return chicken to pan. 7. Cover and simmer for 30 minutes. 8. Remove chicken and keep warm, turn heat to high and reduce liquid by 66%. Remove to blender, add cream and puree sauce. Adjust seasoning and serve over chicken.