Need recipe for chicken and garlic?!


Question: I love chicken and I love garlic, but I'm tired of fried garlic chicken. Any suggestion?


Answers: I love chicken and I love garlic, but I'm tired of fried garlic chicken. Any suggestion?

The best chicken with garlic recipe I ever had was "40 cloves of garlic chicken" there are a lot of version online. Here's mine:

exactly 40 cloves of garlic
1-2 cup of white wine
split back chicken
salt and pepper and garlic powder - season for inside of chicken
glaze: 1/3 cup oyster sauce, 1 stick melted butter, 2 tb garlic powder - mix throughly together
cream or milk

place garlic in middle pan, place seasoned chicken over it - skin side up, and pour wine around it. place it 350 degree oven for 55 minutes. last 10 - 15 minutes remove juice and garlic ang put in sauce pan and glaze chicken with glaze sauce. continue to cook for that last 10-15 minutes galzing every 3-5 minutes so as not burn. blend juice and garlic with stick of butter and same amount of milk or cream as the dripping juice. Heat to medium high. Add enough cornstarch to thicken or use rue. Serve sauce with chicken.

Take a whole chicken and rub garlic under the skin before roasting.

Pound chicken breasts flat. Mix garlic cloves with olive oil, oregano, basil, and place mixture on top of each piece of chicken. Roll it up & secure w/ a toothpick. Roll it in flour & brown it in a frying pan, then finish it off in the oven with a tomato sauce.

Garlic Cheddar Chicken
INGREDIENTS
1/2 cup butter
4 cloves garlic, minced
3/4 cup dry bread crumbs
1/2 cup freshly grated Parmesan cheese
1 1/2 cups shredded Cheddar cheese
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 skinless, boneless chicken breast halves - pounded thin

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

40 clove garlic chicken

I would make small slices in the chicken, and stuff the slices with fresh garlic and a tiny bit of olive oil. Salt and pepper the chicken and bake it, covered with foil to prevent it from drying out until thouroughly cooked. Healthy and simple, but really good.

INGREDIENTS
2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves
Preheat oven to 425 degrees F (220 degrees C).
Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear


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2 lb
(1 kg) chicken pieces, cut up or whole

1 head of garlic, coarsely chopped (yes, an entire head!)

4 Tbsp
(50 ml) soy sauce (or more to taste)

1 tsp
(5 ml) ground black pepper

2 cups
(500 ml) water

1/2 cup
(250 ml) vinegar (rice vinegar or white wine vinegar work best)

2 bay leaves

2 Tbsp
(25 ml) cooking oil


1
Put vinegar, bay leaves, pepper, soy sauce, and water in a saucepan. Cover and cook slowly about 15 minutes.
2
Meanwhile, heat the cooking oil in a large, heavy-bottomed frying pan. Peel the garlic, break the cloves into chunks, and brown them over medium-low heat (about 5 minutes).
3
Add the chicken to the frypan and brown it over medium-high heat (about 5 minutes).
4
Add the broth to the frypan and simmer, partly covered, until the chicken is done (about 30 minutes). Do not let it come to a boil.
5
Remove the bay leaves and serve over rice. This dish is too strongly flavored to go well with wine; try serving it with beer.
You can substitute pork for the chicken, or mix the two. In the Philippines it is the custom to marinate the meat for two days rather before simmering; with the top-grade meats that are universally available in our grocery stores, that is not necessary (though it does deepen and enrich the flavor). To marinate the chicken, mix in the broth and 3 of the garlic cloves after step 1, then put the chicken in a glass dish and pour the marinade over it.

This recipe was given to me from another yahoo user and I really, really love it! I am a total garlic fiend though, so if you don't love it quite this much, I apologize! lol! It's realllllly good though!

40 Clove Chicken

1 whole chicken (broiler/fryer) cut into 8 pieces
1/2 cup plus 2 tablespoons olive oil
10 sprigs fresh thyme
40 peeled cloves garlic
Salt and pepper

Preheat oven to 350 degrees F.

Season chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours.

Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.

Email me if you want the classic dish

Chicken with 40 (yes, you read correctly) Cloves of Garlic.....

Christopher

Spicy Garlic Lime Chicken


Ingredients
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
4 boneless, skinless chicken breast halves
2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder
3 tablespoons lime juice

2. Cooking Directions
In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.
Yield: 4 servings


Lemon and Garlic Roast Chicken
2garlic cloves
Kosher salt
1 lemon, halved and juiced, halves reserved
1 teaspoon minced fresh rosemary
1 teaspoon sweet paprika
3/4 teaspoon ground cumin
1/4 teaspoon hot paprika
Freshly ground pepper
1/4 cup extra-virgin olive oil
1 (3 pound) chicken
2 tablespoons unsalted butter, softened

2. Cooking Directions
Preheat the oven to 350 degrees F. On a work surface, mince the garlic with 1 teaspoon of kosher salt. Transfer the garlic to a small bowl and whisk in the lemon juice, rosemary, sweet paprika, cumin, hot paprika and 1/2 teaspoon pepper. Whisk in the olive oil.
Using your fingers, gently loosen the skin from the chicken breasts, thighs and drumsticks; try not to tear the skin. Season the cavity of the chicken with salt and pepper and put the chicken in a roasting pan.
Using a small spoon, pour all but 1 tablespoon of the seasoning mixture under the skin of the chicken, rubbing it into the breasts, thighs and drumsticks. Rub the butter under the skin of the breast meat. Rub the remaining 1 tablespoon of the seasoned oil all over the chicken and season it with salt. Put the reserved lemon halves in the cavity of the chicken and tie the legs together with twine.
Roast the chicken for about 1 1/2 hours, or until the juices from the cavity run clear and the chicken is browned and crisp. Let the chicken rest in the roasting pan for 15 minutes.
Tilt the chicken to drain the juices from the cavity into the pan; transfer the chicken to a carving board. Pour the pan juices into a bowl and skim the fat from the surface. Strain the juices into a small saucepan and keep warm over low heat. Carve the chicken and serve with the pan juices.


Chicken-and-Garlic Chowder

5 peeled garlic cloves
1 1/2 cups milk
6 cups chicken stock or low-sodium broth
3/4 pound peeled precut butternut squash, cut into 1-inch cubes
1/4 cup sofrito (see Note)
1 (3 pound) rotisserie chicken--juices reserved, skin and bones discarded, meat shredded
1/4 cup frozen peas
Salt and freshly ground pepper



2. Cooking Directions
In a small saucepan, combine the pre-peeled garlic cloves with the milk and bring to a simmer. Cook over moderately low heat until the garlic is soft and the milk has reduced to 1 cup, about 40 minutes. Transfer the mixture to a blender and puree it until smooth.
Meanwhile, in a large soup pot, combine the chicken stock, squash and sofrito and bring to a boil. Cover and cook over moderate heat until the squash is just tender, about 20 minutes. Add the shredded chicken and its juices, the peas and the creamy garlic puree. Season with salt and pepper. Simmer the chowder for 5 minutes longer and serve.


Easy Parmesan Garlic Chicken

Ingredients
1/2 cup KRAFT 100% Grated Parmesan Cheese
1 (.7 ounce) envelope GOOD SEASONS Italian Salad Dressing & Recipe Mix
1/2 teaspoon garlic powder
6 boneless, skinless chicken breast halves



2. Cooking Directions
Preheat oven to 400 degrees F. Mix cheese, salad dressing mix and garlic powder.
Moisten chicken with water; coat with cheese mixture. Place in shallow baking dish.
Bake 20 to 25 min. or until chicken breasts are no longer pink in centers and juices run clear (170 degrees F).

Caramelized Garlic Chicken
4 garlic cloves, minced
2 teaspoons olive oil
4 teaspoons brown sugar
4 boneless skinless chicken breasts
Preheat oven to 500 degrees. Line shallow roasting pan with foil. Spray foil with non-stick cooking spray. In small non-stick skillet, combine garlic and oil; cook and stir over medium-low heat for 1-2 minutes, or until garlic begins to soften. Remove from heat. Stir in brown sugar; mix well.
Place chicken breasts halves in sprayed foil-lined pan;
spread garlic mixture evenly over chicken. Bake at 500 degrees for 10-15 minutes, or until chicken is fork-tender and juices run clear.

nfd?

I am a former professional chef, who has 27 years experience and am a graduate of The New York Cooking Institute, and as well have cooked for the military, hotels, and private homes. Besides that, I am an educator extraordinaire with years of teaching and writing under my belt. My experience in Asian and European cuisine is renowned.So, when I read your little problem, I thought that I might deign to help. I'm sorry.
What was the question again?





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