Tag Archives: garlic

Chicken with 40 Cloves of Garlic

Yes 40 cloves!  This beautiful French dish was one of my favorites as a kid – partly because of the novelty of how much garlic is in it and partly because its 100% delicious.  This is a great spring dish because its hearty but not heavy so no matter what the temps are outside its appropriate.  Please don’t be scared off by the garlic – this could even be a date night dish!  Once you have cooked the garlic it becomes totally sweet and not stinky at all.  Make sure to pick up some crusty bread to serve alongside so you can spread the melting garlic cloves on the bread and sop up all the sauce.  There are a lot of different versions out there so once again I went through and tried all of the recipes I could find and then combines the best of all of them to achieve this recipe.

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Peeling the garlic can be a pain but I sort of find it therapeutic.  If you want to do it in advance and store in the fridge for a couple of days you can do that.  I use the palm of my hand to push down on the clove ever so slightly so that the skin separates from the garlic but not so much that it crushes the clove (also I won’t tell anyone if you buy already peeled garlic, just make sure its whole cloves not chopped).  I would say it takes about 7 minutes to peel so factor that into your cooking time.  This is such great comfort food – serve it with mashed potatoes or polenta (and don’t forget that bread!) along with a nice clean green salad.

Chicken with 40 Cloves of Garlic (printable version at the end of the post)

Inspiration:  garlic galore
Special Equipment:  none

  • 2 tablespoons olive oil
  • 4 bone in skin on chicken breasts, cut in half
  • 40 whole cloves of garlic, peeled
  • 1/2 cup white wine
  • 1 cup chicken stock
  • 1/2 cup of cream
  • 3 teaspoons chopped tarragon

Preheat your oven to 350 degrees.  In a dutch oven heat the olive oil over medium high heat.  Salt and pepper the chicken pieces then cook in batches just so the chicken is nicely browned, about 5 minutes per batch.

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When the chicken is browned reserve it on a plate.  Turn down the heat to medium and add the garlic.  Sauté the garlic for 5 minutes, turning down the heat if you need to so it doesn’t burn.  Add the white wine and deglaze the bottom of the pan getting up all the good brown bits.

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Return the chicken to the pot, skin side up, and add the chicken stock.  Cover and place in the oven for 35 to 40 minutes until the chicken is cooked through.  Remove the chicken and garlic to your serving platter and cover with foil.  Put the dutch oven back on the stovetop and cook down the juices over medium high for about 5 minutes until reduced a bit.  Stir in the cream and tarragon, taste for salt and pepper, then pour over the chicken and garlic.

 

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Chicken with 40 Cloves of Garlic

  • Servings: 4
  • Time: 1 hour
  • Print

Special Equipment:  none

  • 2 tablespoons olive oil
  • 4 bone in skin on chicken breasts, cut in half
  • 40 whole cloves of garlic, peeled
  • 1/2 cup white wine
  • 1 cup chicken stock
  • 1/2 cup of cream
  • 3 teaspoons chopped tarragon

Preheat your oven to 350 degrees.  In a dutch oven heat the olive oil over medium high heat.  Salt and pepper the chicken pieces then cook in batches just so the chicken is nicely browned, about 5 minutes per batch.  When the chicken is browned reserve it on a plate.  Turn down the heat to medium and add the garlic.  Sauté the garlic for 5 minutes, turning down the heat if you need to so it doesn’t burn.  Add the white wine and deglaze the bottom of the pan getting up all the good brown bits.

Return the chicken to the pot, skin side up, and add the chicken stock.  Cover and place in the oven for 35 to 40 minutes until the chicken is cooked through.  Remove the chicken and garlic to your serving platter and cover with foil.  Put the dutch oven back on the stovetop and cook down the juices over medium high for about 5 minutes until reduced a bit.  Stir in the cream and tarragon, taste for salt and pepper, then pour over the chicken and garlic.

Chicken Burgers with Roasted Garlic Mayo

My herb garden is still going strong but as the weather gets cooler, basil starts to drop off my favorites list and I want more hearty, warming herbs like sage and rosemary.  For a quick weeknight dinner I thought a sage flavored chicken burger would be perfect, especially paired with some nice nutty roasted garlic mayo.

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As you learned in this post you can roast a ton of garlic and then freeze it for using later.  The burgers themselves are pretty flavorful with the addition of mustard and sage but the garlic mayo takes them to another level.  I like to do chicken burgers in a skillet as opposed to the grill because the meat is a lot more delicate and can fall apart on the grill.  If it’s still warm enough out and you want to save calories go ahead and grill these.  Potato salad or a grain salad would be great alongside these burgers for a healthy and simple meal.

Chicken Burgers with Roasted Garlic Mayo (printable version at the end of the post)

Inspiration:  bushels of sage
Special Equipment:  none

  • 1 pound ground chicken
  • 3 teaspoons chopped fresh sage
  • 2 teaspoons dijon mustard
  • 1 tablespoon canola or vegetable oil
  • 1/2 cup mayonnaise (I like the Light Duke’s version)
  • 4 cloves of roasted garlic (learn how in this post)
  • 4 hamburger buns (I like brioche ones)
  • a handful of arugula

In a bowl combine the ground chicken, sage, mustard and salt and pepper.  Make sure all the ingredients are incorporated then use your hands to score the meat into 4 equal portions.

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Form patties and place on a plate or cookie sheet.  At least point you can put them into the fridge for 24 hours or cook the burgers right away.

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In a large skillet heat a tablespoon of canola or vegetable oil over medium heat.  Add the patties (use a skillet large enough to accommodate all of them or do in batches).  Cook for 6 to 8 minutes per side until completely cooked through.

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While the burgers cook combine the mayo, roasted garlic and some salt and pepper.

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Once the burgers are cooked, let rest under some foil for 5 minutes.  Then put together your burger using the garlic mayo, brioche bun and arugula.

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Chicken Burgers with Roasted Garlic Mayo

  • Servings: 4
  • Time: 25 minutes
  • Print

Special Equipment:  none

  • 1 pound ground chicken
  • 3 teaspoons chopped fresh sage
  • 2 teaspoons dijon mustard
  • 1 tablespoon canola or vegetable oil
  • 1/2 cup mayonnaise (I like the Light Duke’s version)
  • 4 cloves of roasted garlic (learn how in this post)
  • 4 hamburger buns (I like brioche ones)
  • a handful of arugula

In a bowl combine the ground chicken, sage, mustard and salt and pepper.  Make sure all the ingredients are incorporated then use your hands to score the meat into 4 equal portions.  Form patties and place on a plate or cookie sheet.  At least point you can put them into the fridge for 24 hours or cook the burgers right away.  In a large skillet heat a tablespoon of canola or vegetable oil over medium heat.  Add the patties (use a skillet large enough to accommodate all of them or do in batches).  Cook for 6 to 8 minutes per side until completely cooked through.  While the burgers cook combine the mayo, roasted garlic and some salt and pepper.  Once the burgers are cooked, let rest under some foil for 5 minutes.  Then put together your burger using the garlic mayo, brioche bun and arugula.

 

Roasted Garlic and Why You Should Roast Lots

As it starts to cool down (kinda, sorta) I start to think about all the yummy fall flavors I can cook with and being reunited with my oven!  Toasty, deep flavors are what fall is about and one of the best is roasted garlic.  So much sweeter and smoother than raw garlic its a terrific thing to have at the ready to boost flavor.  Just like in my caramelized onions post I recommend making a whole bunch of roasted garlic at once and then freezing it so you can add it to pretty much anything.  Below I have the method and a couple of ideas on how to use roasted garlic but really the sky is the limit.  While it is still warm out I recommend it spread on grilled pizza or bruschetta or mixed in with yogurt to create a veggie dip.  Once you have roasted garlic on hand you are going to come up with lots of good uses for it – share them in the comments so we can all get into the action.

Roasted Garlic (printable version at the end of the post)

Inspiration:  staving off vampires
Special Equipment:  none

  • one to many heads of garlic
  • 1 drizzle of olive oil

Preheat your oven to 400 degrees.  While the oven is heating slice the top off of as many heads of garlic you want to roast – just enough to expose the cloves about 1/4 of the inch from the top.

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Place each head you are making (I usually roast 5 or 6 at a time) on a piece of aluminum foil.  Drizzle each with a little olive oil and then wrap the head totally with the tin foil.  Place all the garlic foil balls in the oven directly on the grate and roast for 30 minutes.  Take them out of the oven and let them steam in the foil for 5 minutes, after that unwrap the garlic and let cool more enough you can handle them.

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Grab the base of the garlic head and squeeze, all of the cloves should be soft enough to come right out of their papery skin.

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Use right away or store in a plastic container in the fridge for up to a week or in a plastic baggie in the freezer for up to 6 months.  The frozen garlic only takes a second to defrost so you can add it directly from the freezer to the soup, sauce or dish you are using it in.

Roasted Garlic

  • Servings: as much as you would like
  • Time: 30 minutes
  • Print

Special Equipment:  none

  • one to many heads of garlic
  • 1 drizzle of olive oil

Preheat your oven to 400 degrees.  While the oven is heating slice the top off of as many heads of garlic you want to roast – just enough to expose the cloves about 1/4 of the inch from the top.  Place each head you are making (I usually roast 5 or 6 at a time) on a piece of aluminum foil.  Drizzle each with a little olive oil and then wrap the head totally with the tin foil.  Place all the garlic foil balls in the oven directly on the grate and roast for 30 minutes.  Take them out of the oven and let them steam in the foil for 5 minutes, after that unwrap the garlic and let cool more enough you can handle them.  Grab the base of the garlic head and squeeze, all of the cloves should be soft enough to come right out of their papery skin.  Use right away or store in a plastic container in the fridge for up to a week or in a plastic baggie in the freezer for up to 6 months.  The frozen garlic only takes a second to defrost so you can add it directly from the freezer to the soup, sauce or dish you are using it in.

Ideas for Using Roasted Garlic

Garlic Bread – Possibly the easiest garlic bread you will ever made and so much more mellow than most.  Once you have grilled or toasted bread with a little olive oil, salt and pepper just spread on a thin later of roasted garlic and top with parsley.

Roasted Garlic Mashed Potatoes – Just add to mashed potatoes along with milk and butter to make them out of this world.  I would say 3 cloves will do you but add as much as you would like.

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Garlic Mayo – Smash the cloves into a paste and add to mayo with a little salt and pepper for an awesome sandwich spread.  Use it on burgers or the best BLT you have ever made.

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Roasted Garlic Hummus – Either add it to your own recipe or dress up store bought.  If you are making your own sub in the roasted garlic for fresh to give it a sweeter, less pungent taste.  I would say sub 2 to 1 for fresh.  If you are adding to store bought remember there is already garlic in there so be conservative and add a little at a time, best in the food processor, until it’s as garlicy as you would like.

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