Sunday, August 4, 2013

40 Clove Chicken with Garlic Basil Pasta

I love 40 clove chicken and I have a great recipe for the crock pot ( but I wanted something different and I could not for the life of me put my finger on it so I decided to do a search. I think I looked at 100 different recipes for 40 clove chicken but it still was not what I was wanting. This inspired me to create!! What I came up with was AMAZING!! It was kinda nutty, crispy, moist and flavorful!! I hope you enjoy it as much as we did!!

40 Clove Chicken with Garlic Basil Pasta

for the chicken:
4 lbs. split chicken breast (you can use whatever cut you want just adjust cook time accordingly)
5 bulbs of garlic, peeled leaving the cloves whole, mincing 4 of the cloves 
1 large onion cut into rings
sea salt
2 tsp. rosemary, divided
1 tbs. butter
drizzle olive oil
1/4-1/2 cup of sherry (you can use any white wine)

Preheat oven to 400.
Sprinkle sea salt on the chicken.
Place the whole garlic and onion rings into the bottom of a baking dish and sprinkle with half of the rosemary and salt.
In a pan heat up the oil and the butter on med high.
Place chicken skin side down in the pan until golden brown and crispy turning once.
Place the chicken on top of the garlic and onion.
While the pan is still hot toss in the other half of the butter, the minced garlic and the rest of the rosemary and saute until toasted.
Deglaze the pan with your sherry scraping up all of the browned bits. 
Pour the liquid on top of the chicken.
Bake for 25-30 minutes depending on the size of the chicken
Allow the meat to sit for at least 15 minutes ( this is time to start the pasta) 

for the pasta:
1 box of linguine (you can use whatever type of noodle you want)
2 tsp. red pepper flakes
1-2 tbs. sea salt
1/4 cup of fresh basil chopped
6-8 cloves of cooked garlic from the chicken above, chopped
juice from the bottom of the pan
1/4 cup of olive oil
1 tbs. butter

Cook pasta according to the directions for al dente and drain.
Coat a pan with olive oil and butter heat on med.
Add the cooked garlic and saute for a minute.
Add the basil
Pour in the juice from the chicken.
Add the pasta, salt, and red pepper flakes.
Toss well until heated and juice absorbs into the pasta.
Serve with basil leaves as garnish.



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