Best 5 Braised Chicken Thighs With 40 Cloves Of Garlic Recipes
**Garlic Lovers Rejoice: A Culinary Journey with 40 Cloves of Garlic**
Prepare to embark on a delightful culinary adventure with our braised chicken thighs recipe, an extraordinary dish that takes garlic to a whole new level. Featuring a stunning symphony of 40 cloves of garlic, this recipe promises an explosion of flavors that will tantalize your taste buds.
This delectable dish showcases tender and succulent chicken thighs, lovingly braised in a flavorful broth infused with aromatic garlic. As the chicken thighs simmer in this garlicky haven, they absorb the essence of the garlic, resulting in a symphony of savory and slightly sweet notes.
Accompanying the chicken thighs is a medley of vegetables, each carefully selected to complement the garlic's bold presence. Carrots, celery, and onions form the backbone of this vegetable ensemble, adding a delightful crunch and sweetness. Meanwhile, mushrooms add an earthy depth of flavor, while rosemary and thyme lend their aromatic charm.
But this recipe doesn't stop there. It also includes variations to suit diverse palates and preferences. For those who prefer a richer experience, a version with white wine is presented, introducing a touch of acidity and complexity. And for those seeking a more vibrant dish, a variation with sun-dried tomatoes and spinach adds pops of color and a delightful tang.
Each variation of this braised chicken thighs and 40 cloves of garlic recipe promises a unique and memorable culinary experience. Whether you prefer the classic version, the white wine variation, or the sun-dried tomatoes and spinach variation, you'll be treated to a dish that showcases the versatility and allure of garlic.
So, gather your ingredients, prepare your taste buds, and embark on this extraordinary culinary journey with 40 cloves of garlic. Let the flavors dance on your palate and create a symphony of taste that will leave you craving more.
CHICKEN WITH FORTY CLOVES OF GARLIC
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.
GARLIC-BRAISED CHICKEN THIGHS
See how 25 minutes is all you need to prepare these Garlic-Braised Chicken Thighs. Use bone-in chicken thighs to get the ultimate flavor profile. This recipe for Garlic-Braised Chicken Thighs uses a whole head plus two cloves of garlic!
Provided by My Food and Family
Categories Home
Time 37m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat dressing in large skillet on medium heat. Add chicken, skin sides down, to skillet; cook 10 to 14 min. or until thighs are golden brown on both sides, turning after 7 min.
- Meanwhile, slice 2 onions; reserve for later use. Cut (unpeeled) head of garlic crosswise in half; set aside. Finely chop remaining 2 garlic cloves.
- Add garlic halves, cut sides down, to skillet along with the 2 remaining whole green onions. Cook 4 min. or until onions start to turn golden brown, stirring occasionally. Add chopped garlic; cook and stir 1 min.
- Stir in chicken broth, then Worcestershire sauce. Bring to boil; simmer, partially covered, on medium-low heat 12 min. or until chicken is done (165°F). Remove from heat. Discard garlic halves.
- Drizzle chicken with lime juice; sprinkle with reserved sliced onions.
Nutrition Facts : Calories 390, Fat 28 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 155 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 27 g
EMERIL'S BRAISED CHICKEN THIGHS
"When I'm preparing this dish, it's all I can do to wait until it's finished simmering to get a taste of the awesome gravy. You've simply gotta cook some rice to eat with this, no doubt about it." Recipe courtesy of Emeril Lagasse, "Emeril 20-40-60 Fresh Food Fast".
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h10m
Number Of Ingredients 13
Steps:
- Season the chicken all over with the Essence and 1/2 teaspoon of the salt. Place the 1/2 cup flour in a small bowl, and quickly dredge both sides of each thigh in the flour, shaking to remove any excess. Set aside.
- Heat 1 teaspoon of the olive oil in a 10- to 12-inch flameproof casserole or saute pan over medium-high heat. Add 2 tablespoons of the butter, and when it has melted, place the chicken, skin side down, in the pan. Brown for 2 minutes on each side. Remove the chicken from the pan and set aside.
- Add the remaining 1 tablespoon butter to the pan, and when it has melted, add the onions, garlic, thyme bundle or rosemary sprigs, remaining 1/2 teaspoon then whisk in the chicken stock and increase the heat to high. Return the chicken, skin side down, to the pan, and bring the stock to a boil. Reduce the heat to medium-low, cover the pan with a heavy, tight-fitting lid, and simmer for 15 minutes.
- Uncover the pan, stir the bottom of the pan to prevent scorching, and turn the chicken skin side up. Cover the pan, and simmer for 20 minutes longer.
- Stir the bottom of the pan a final time, re-cover, and simmer for 20 more minutes.
- Remove the pan from the heat and discard the herb bundle or rosemary sprigs. Transfer the chicken to a serving platter. Add the parsley to the sauce, stir to combine, and then spoon the sauce over the chicken. Serve with steamed white rice.
CHICKEN WITH 40 CLOVES OF GARLIC
In the two decades after World War II, Jane Stern and Michael Stern told Marian Burros of The Times in 1991, "a nation once known for square meals and the bluenose abstinence of Prohibition fell in love with deluxe food, vintage wine and the joy of cooking." They captured that gourmania in their book of that year, "American Gourmet," and this recipe, for a luxe and amazing casserole of nutmeg-scented chicken and garlic, comes from it. Serve the dish with a baguette or two, and squeeze the buds of garlic out on the bread. Spread the mash like butter and use the bread to mop up the luscious sauce.
Provided by Marian Burros
Categories dinner, times classics, main course
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Put the oil in a shallow dish and add the chicken pieces; coat evenly with oil.
- Preheat oven to 375 degrees.
- In a heavy 6-quart casserole, combine the celery, onions, parsley and tarragon. Lay the oiled chicken pieces on top. Pour on the vermouth. Sprinkle with salt and pepper and a dash of nutmeg. Tuck the garlic cloves in and around the chicken pieces. Cover the casserole tightly with aluminum foil, then the lid. Bake 90 minutes without removing the lid.
- Serve chicken, pan juices and garlic cloves with French bread. Diners should squeeze the buds of garlic from their husks onto the bread, then spread the garlic like butter.
Nutrition Facts : @context http, Calories 757, UnsaturatedFat 38 grams, Carbohydrate 10 grams, Fat 55 grams, Fiber 1 gram, Protein 50 grams, SaturatedFat 13 grams, Sodium 909 milligrams, Sugar 2 grams, TransFat 0 grams
GARLIC-BRAISED CHICKEN
"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
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.
Tips:
- Choose the right chicken thighs: Look for bone-in, skin-on chicken thighs for the best flavor and texture.
- Brown the chicken thighs well: This will help to develop flavor and color.
- Don't crowd the chicken thighs in the pot: If you do, they won't brown evenly.
- Use a variety of garlic cloves: This will add depth of flavor to the dish.
- Don't be afraid to adjust the amount of garlic: If you like a lot of garlic, add more! But even if you're not a huge garlic fan, don't leave it out altogether - it really makes a difference in the flavor of the dish.
- Serve the chicken thighs with your favorite sides: Mashed potatoes, roasted vegetables, or a simple salad are all good options.
Conclusion:
Braised chicken thighs with 40 cloves of garlic is a delicious, easy-to-make dish that is perfect for a weeknight meal. The chicken thighs are fall-off-the-bone tender and the garlic cloves are roasted to perfection. This dish is sure to please everyone at the table.
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