Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
100 Cloves of Garlic Chicken
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- Level: Easy
- Total: 2 hr
- Active: 50 min
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1350
- Total Fat
- 96 g
- Saturated Fat
- 32 g
- Carbohydrates
- 100 g
- Dietary Fiber
- 8 g
- Sugar
- 7 g
- Protein
- 69 g
- Cholesterol
- 347 mg
- Sodium
- 1820 mg
Despite its dramatic name, this chicken thigh recipe incorporating a full 5 heads of garlic is surprisingly mellow and deliciously comforting. You start by roasting a whopping 4 heads of garlic until the cloves turn soft, golden and sweet. Some of the roasted garlic melts into the lemon-rosemary broth the chicken braises in alongside baby potatoes, while more is used to make a savory garlic bread sprinkled with Parmesan. Pan-fried slices of golden, crispy garlic become the ideally tasty garnish. Add a simple salad or a green vegetable and it’s a boldly flavored meal that’s both cozy and impressive — and will make your kitchen smell extraordinary!
- Level: Easy
- Total: 2 hr
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1350
- Total Fat
- 96 g
- Saturated Fat
- 32 g
- Carbohydrates
- 100 g
- Dietary Fiber
- 8 g
- Sugar
- 7 g
- Protein
- 69 g
- Cholesterol
- 347 mg
- Sodium
- 1820 mg
Ingredients
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Directions
- Preheat the oven to 425 degrees F.
- Cut the top third off 4 heads of garlic, exposing the tops of the garlic cloves. Put the heads on a large piece of aluminum foil. Drizzle each with 1 tablespoon olive oil and sprinkle with salt and pepper. Wrap tightly and roast on the oven rack until the cloves are golden brown and very soft, 45 to 65 minutes. Let cool slightly.
- Unwrap the roasted garlic. Squeeze 3 of the heads of roasted garlic over a small bowl to remove the soft cloves. Discard the papery shells. Mash the cloves with a fork until smooth; set aside. Squeeze the remaining 1 head of roasted garlic into a separate small bowl and mash the cloves with a fork; set aside.
- Separate and peel the cloves of the remaining head of raw garlic. Thinly slice 8 cloves; roughly chop the remaining cloves and reserve. Heat about 1/2 inch of vegetable oil in a small skillet over medium heat. Add 1 slice of garlic. Keep heating until the garlic is at a lively sizzle, then sprinkle in the rest of the sliced garlic. Cook, stirring, until the garlic slices are just golden and crisp, about 1 minute; don’t overcook or the garlic will be bitter. Remove the slices with a slotted spoon and drain on paper towels. Sprinkle with salt and set aside.
- Sprinkle the chicken thighs generously on both sides with salt and pepper. Heat the 2 tablespoons vegetable oil in a large ovenproof skillet or braiser with high sides or a braiser over medium-high heat. Add the chicken skin-side down and cook, flipping once, until golden brown on both sides, 3 to 4 minutes per side. Transfer to a plate.
- Discard the oil and return the skillet to medium heat. Add 2 tablespoons of the butter and the reserved roughly chopped garlic and cook until the garlic is light golden, about 1 minute. Add the wine and use a wooden spoon to scrape up any browned bits from the bottom. Cook until the wine is reduced by half, 1 to 2 minutes. Stir in the chicken broth, lemon zest and juice, rosemary, reserved 3 heads of roasted garlic paste and 1/4 teaspoon salt. Bring to a simmer, then stir in the potatoes. Nestle in the chicken skin-side up and pour in any juices from the plate.
- Place the skillet in the oven (it should still be at 425 degrees F). Roast until the potatoes are tender and the chicken is cooked through, about 25 minutes.
- Meanwhile, stir the remaining 1 head of roasted garlic paste, remaining 6 tablespoons of butter, pinch of salt and several grinds of black pepper together until smooth and combined. Smear the garlic butter evenly over the cut sides of the bread and sprinkle with the Parmesan. Bake in the oven alongside the chicken until the edges are golden brown and the bread is crisp all over, 12 to 15 minutes.
- Top the chicken with the reserved garlic chips and the parsley. Slice the bread crosswise into pieces and serve alongside the chicken for dipping into the sauce.
