Best 5 James Beards Chicken With 40 Cloves Of Garlic Recipes
Indulge in a culinary journey with James Beard's iconic Chicken with 40 Cloves of Garlic, a dish that tantalizes the taste buds and leaves a lasting impression. This recipe, along with other delectable garlic-infused creations, takes center stage in this comprehensive article. Discover the secrets behind the perfect roasted chicken, where each bite bursts with garlicky goodness. Explore variations such as the aromatic Garlic-Roasted Chicken with Lemon and Herbs, where zesty lemon and fragrant herbs complement the garlic's savory notes. For a touch of smokiness, try the Grilled Garlic Butter Chicken, where the chicken is basted in a garlic butter sauce and grilled to perfection. If you prefer a one-pot meal, the Garlic Butter Chicken and Potatoes Skillet combines tender chicken, soft potatoes, and a luscious garlic butter sauce in a single pan. And for those seeking a flavorful twist, the Garlic Herb Butter Chicken with Roasted Vegetables brings together roasted vegetables, succulent chicken, and a vibrant garlic herb butter sauce.
Check out the recipes below so you can choose the best recipe for yourself!
JAMES BEARD'S CHICKEN WITH 40 CLOVES OF GARLIC
I remember the first time I saw this recipe and I thought know way, that is a typo. But I saw it several other times with the same amount of garlic and had to give it a try. Sure am glad I did.
Provided by Marsha Gardner
Categories Chicken
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 375-degrees. Cover the bottom of a heavy 6-quart casserole with the celery and onions and add the parsley and tarragon. Place the oil in a shallow dish. Dip the chicken pieces into the oil, coat all sides evenly and place in the casserole. Pour the vermouth over the chicken and sprinkle with the salt, pepper and a few gratings of nutmeg. Tuck the garlic around and between the chicken pieces.
- 2. Cover the top of the casserole tightly with aluminum foil and fit the lid over the foil to create an airtight seal. Bake for 1 1/3 hours without removing the cover. Check for doneness; return casserole to the oven if the chicken seems underdone.
- 3. Serve the chicken along with the pan juices, the garlic and thin slices of heated French bread spread with garlic squeezed from the root end of the clove.
JAMES BEARD'S CHICKEN WITH 40 CLOVES OF GARLIC
This is a classic French fricassee, a Provençal dish popularized by Richard Olney, James Beard and other great cookbook writers of the postwar generation. An immense amount of garlic cooks slowly alongside the chicken, reducing the pungency of the cloves and replacing it with a thrumming sweetness and intensity. Eat the chicken in its sauce, then spread the softened garlic on bread and dip it in the remaining juices.
Provided by Molly O'Neill
Categories dinner, main course
Time 1h40m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees. Cover the bottom of a heavy 6-quart casserole with the celery and onions and add the parsley and tarragon. Place the oil in a shallow dish. Dip the chicken pieces into the oil, coat all sides evenly and place in the casserole. Pour the vermouth over the chicken and sprinkle with the salt, pepper and a few gratings of nutmeg. Tuck the garlic around and between the chicken pieces.
- Cover the top of the casserole tightly with aluminum foil and fit the lid over the foil to create an airtight seal. Bake for 1 hour and 20 minutes without removing the cover. Check for doneness; return casserole to the oven if the chicken seems underdone. Serve the chicken along with the pan juices, the garlic and thin slices of heated French bread spread with garlic squeezed from the root end of the clove.
Nutrition Facts : @context http, Calories 874, UnsaturatedFat 48 grams, Carbohydrate 10 grams, Fat 68 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 15 grams, Sodium 919 milligrams, Sugar 2 grams, TransFat 0 grams
CHICKEN WITH FORTY CLOVES OF GARLIC
Steps:
- Brush chicken pieces with oil, saute until brown. Cover the bottom of a heavy 6-quart casserole with a mixture of the celery and sauteed onion, add the parsley and tarragon. Pour the vermouth over them, sprinkle with the salt, pepper, and a dash or two of nutmeg, Lay the chicken pieces on top. Sprinkle the garlic cloves around and between the chicken pieces. Cover the top of the casserole tightly with aluminum foil and then lid (this creates an airtight seal so the steam does not escape). Bake in a 375 preheated degrees oven for 11/2 hours, without removing the cover. Serve the chicken, pan juices, and whole garlic cloves with slices of heated French bread or hot toast. The garlic should be squeezed from the root end of its papery husk onto the bread or toast, spread like butter, and eaten with the chicken.
CHICKEN WITH 40 CLOVES OF GARLIC
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
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
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
Tips:
- Choose the right chicken. James Beard recommends using a 3 1/2 to 4-pound chicken for this recipe. A larger chicken will not cook evenly and a smaller chicken will dry out.
- Use a heavy pot. A heavy pot will help to distribute the heat evenly and prevent the chicken from burning.
- Brown the chicken well. Browning the chicken will help to develop flavor and keep the chicken moist.
- Use plenty of garlic. Don't be afraid to use all 40 cloves of garlic! The garlic adds a ton of flavor to the dish.
- Cook the chicken slowly. Cooking the chicken slowly will help to tenderize it and prevent it from drying out.
- Let the chicken rest before serving. Letting the chicken rest before serving will help the juices to redistribute throughout the meat.
Conclusion:
James Beard's Chicken with 40 Cloves of Garlic is a classic dish that is sure to impress your guests. The chicken is moist and flavorful, and the garlic adds a delicious depth of flavor. This dish is perfect for a special occasion or a weeknight meal.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
