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Message
Chicken thighs with 40 cloves of garlic (pics included)
Posted on 4/21/13 at 9:59 pm
Posted on 4/21/13 at 9:59 pm
The recipe originally called for 20 cloves but I doubled it to make enough chicken thighs for the week
This is for garlic lovers. I am one of them. Chicken thighs have been growing on me and this one turned out quite well. All the garlic seems intense but it mellows out after roasting in the oven.
Pretty simple
40 cloves of garlic
tablespoon of thyme, rosemary and oregano
dash of red pepper flakes
1 1/3 cup EVOO
1/2 cup red wine vinegar
combine all the ingredients in the food processor
Combine the marinade into a pasty-like substance and until the garlic is smooth
The chicken thighs were bone-in and with the skin on but I took the skin off. I also scored the thighs so the marinade could soak up even more. I was supposed to let this sit overnight but I didn't have time. In total, it was in the fridge for 8 hours.
A 9x13 pyrex in the oven had to do. I did three batches, so I had to squeeze them in tight. Ideally, spread them out to allow more even browning. I didn't add salt and pepper in the marinade, so I added this to the chicken before putting in the oven.
I cooked these in the oven at 425 for 45 minutes.
Served with rice and some of the juices/leftover marinade
This is for garlic lovers. I am one of them. Chicken thighs have been growing on me and this one turned out quite well. All the garlic seems intense but it mellows out after roasting in the oven.
Pretty simple
40 cloves of garlic
tablespoon of thyme, rosemary and oregano
dash of red pepper flakes
1 1/3 cup EVOO
1/2 cup red wine vinegar
combine all the ingredients in the food processor
Combine the marinade into a pasty-like substance and until the garlic is smooth
The chicken thighs were bone-in and with the skin on but I took the skin off. I also scored the thighs so the marinade could soak up even more. I was supposed to let this sit overnight but I didn't have time. In total, it was in the fridge for 8 hours.
A 9x13 pyrex in the oven had to do. I did three batches, so I had to squeeze them in tight. Ideally, spread them out to allow more even browning. I didn't add salt and pepper in the marinade, so I added this to the chicken before putting in the oven.
I cooked these in the oven at 425 for 45 minutes.
Served with rice and some of the juices/leftover marinade
This post was edited on 4/21/13 at 10:07 pm
4
Posted on 4/21/13 at 10:03 pm to jimithing11
quote:
The recipe originally called for 20 gloves but I doubled it to make enough chicken thighs for the week
You gonna stink tomorrow. Ask me how I know? I just had some asparagus.
Posted on 4/21/13 at 10:04 pm to jimithing11
Seems intense but looks tasty.
Posted on 4/21/13 at 10:05 pm to jimithing11
What is a garlic glove? Can you buy them at Williams Sonoma?
Posted on 4/21/13 at 10:05 pm to jimithing11
I do something similar. I took the recipe from Alton.
I chop up about 30 olives with pimentos stuffed inside of them.
I stuff the thigh (under the skin) with the olive/pimento mixture.
I slice about 3 potatoes thin on the mandolin and one large onion. Then I lay foil on a sheet pan. I place the potato slices on the foil, then the onion. I dust the onion/potatoes with paprika, salt and pepper. Then I place a rack over them. I lay the the thighs on the rack and place in the oven for 45 minutes at 400*.
Bone in thighs don't get enough respect, IMO.
I chop up about 30 olives with pimentos stuffed inside of them.
I stuff the thigh (under the skin) with the olive/pimento mixture.
I slice about 3 potatoes thin on the mandolin and one large onion. Then I lay foil on a sheet pan. I place the potato slices on the foil, then the onion. I dust the onion/potatoes with paprika, salt and pepper. Then I place a rack over them. I lay the the thighs on the rack and place in the oven for 45 minutes at 400*.
Bone in thighs don't get enough respect, IMO.
Posted on 4/21/13 at 10:05 pm to s14suspense
quote:
You gonna stink tomorrow. Ask me how I know? I just had some asparagus.
Yup but I have the day off tomorrow
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