White Garlic Chicken Pizza

This white garlic chicken pizza reminded me that I really need to eat more white sauce pizza. I usually opt for red, making my own sauce, but the creamy, garlicky, cheesy sauce on this pizza was fantastic. Black olives, shallot, moist and tender chicken and Mozzarella topped it all off delicious bite-after-bite.

White Garlic Chicken Pizza

Chicken Greatness

I used chicken that I had roasted on my Char-Broil Big Easy when making this white garlic chicken pizza, but any cooked chicken will do. Grab a rotisserie chicken next time you’re at the store and shred or chop it. Perfect.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

Also try my BBQ chicken and muffaletta flatbread pizzas.

White Garlic Chicken Pizza
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5 from 1 vote

White Garlic Chicken Pizza

This white garlic chicken pizza reminded me that I really need to eat more white sauce pizza.
Course Main
Cuisine American
Keyword chicken, garlic, pizza
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 pizzas
Calories 581kcal

Ingredients

For the white garlic pizza sauce

For the pizza

  • 2 10 inch pizza crusts
  • 10 ounces cooked chicken shredded, chopped or cubed
  • 2 medium shallots sliced thin
  • black olives sliced
  • Mozzarella cheese
  • parsley chopped, for garnish, if desired

Instructions

For the white garlic pizza sauce

  • Melt butter in a small saucepan over medium-high heat.
  • Stir in the garlic and cook for 30 seconds.
  • Whisk in the flour, pepper, salt and oregano. Cook for 30 seconds.
  • Slowly add the milk while whisking.
  • Remove from heat and add the cheese. Stir to melt.
  • Use sauce immediately.

For the pizza

  • Preheat oven per package instructions.
  • Spread sauce out on both crusts.
  • Add chicken, shallots and olives, followed by the cheese.
  • Bake until the crusts are crisp, golden brown, and the cheese is melted.
  • Garnish with parsley, slice and serve.

Nutrition

Calories: 581kcal | Carbohydrates: 22g | Protein: 51g | Fat: 31g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 861mg | Potassium: 638mg | Fiber: 1g | Sugar: 8g | Vitamin A: 808IU | Vitamin C: 4mg | Calcium: 482mg | Iron: 3mg

Nutritional values are approximate.

Cracked Pepper N’ Garlic Ground Beef Jerky on the Nesco Snackmaster Pro

I love making jerky on my dehydrator. I’ve been using ground top round for my ground beef jerky, but any lean ground meat will work. I tend to prefer jerky with a lot of flavor. I’m not really into mellow jerky. Which is why I enjoyed the heck out of this Cracked Pepper N’ Garlic Ground Beef Jerky on the Nesco Snackmaster Pro made using a seasoning  from Hi Mountain that I picked up at our nearby Cabela’s.

Cracked Pepper N Garlic Ground Beef Jerky on the Nesco Snackmaster Pro

Very Peppery. Very Good.

The jerky is definitely peppery (I used more seasoning than the package calls for because hey, like I said, I like my jerky to be packed with flavor!) with a nice hint of garlic that isn’t overwhelming. Cracked Pepper N’ Garlic Ground Beef Jerky on the Nesco Snackmaster Pro is so really, really tasty that you’ll enjoy more than you may want (so make a double batch!).

I grind my meat using my own grinder, but if you’re friends with your butcher (and you should be), you can get him to trim and grind it for you. Or if you prefer sliced jerky, your butcher can do that for you too. That’s why they’re there. Getting to know your butcher is a really good idea. Take the time to say ‘hi’ even if you don’t need anything the next time you see them.

I like to load up my dehydrator. To do that I picked up a handful of extra trays. They really add a whole lot more drying space! Since I have to rotate my trays, I write a number on each one on a piece of blue painter’s tape so I can keep track of them.

Also try my Hi Mountain pepperoni and sweet and spicy jerky.

Cracked Pepper N' Garlic Ground Beef Jerky on the Nesco Snackmaster Pro
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5 from 1 vote

Cracked Pepper N’ Garlic Ground Beef Jerky on the Nesco Snackmaster Pro

The jerky is definitely peppery (I used more seasoning than the package calls for because hey, like I said, I like my jerky to be packed with flavor!) with a nice hint of garlic that isn’t overwhelming. 
Course Dehydrator
Cuisine Jerky
Keyword beef, dehydrator, jerky, nesco snackmaster pro
Prep Time 8 hours
Cook Time 6 hours
Total Time 14 hours
Servings 1 pound
Calories 1243kcal
Author Mike

Ingredients

Instructions

  • NOTE: I personally feel that the flavor is too mellow when mixing per the package instructions, 2 1/2 teaspoons per pound. I use a heaping tablespoon. You may want to first make a pound per the package instructions and see if you want a stronger flavor.
  • Place beef in a resealable bag or container.
  • Place meat, seasoning, curing salt and water into a mixer and mix for 5 minutes.
  • Transfer meat to a resealable container or bag and refrigerate for up to 8 hours, massaging every hour or so to get the marinade distributed and absorbed evenly.
  • Remove meat from the marinade. Add to a jerky gun and squeeze out onto Nesco trays.
  • Add the dehydrator top, set to maximum temperature setting and dehydrate for 5 hours, rotating the trays (bottom to top) every 2 hours or so.
  • To test for doneness remove a piece and let cool slightly. Try to bend the meat. If it gives and starts to tear at the bend it is done. If it bends without tearing return to the dehydrator and let it run another 15 minutes and test again. If the meat is crunchy it is overdone but still good. It’s really personal preference as to how you like your jerky. Soft, chewy, crunchy. There’s no wrong here.
  • Let cool before storing in an airtight container.

Nutrition

Calories: 1243kcal | Protein: 194g | Fat: 45g | Saturated Fat: 20g | Trans Fat: 3g | Cholesterol: 562mg | Sodium: 605mg | Potassium: 3139mg | Calcium: 85mg | Iron: 22mg

Nutritional values are approximate.

Garlic Lobster Tails on the Char-Broil Big Easy

This was my first time cooking lobster tails. Prior to this great moment in history I had no experience cutting the shells, cleaning them or even buying them. I wanted everything to be as easy to do as possible, so I opted to cook garlic lobster tails on the Char-Broil Big Easy. I could not have been happier with the results. Tender, buttery, garlicky lobster tails cooked absolutely spot-on perfect. And with just a slight kick of Cajun seasoning.

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

Garlic Lobster Tails on the Char-Broil Big Easy

Seasoned Simply

You could add whatever seasonings you want to these garlic lobster tails on the Char-Broil Big Easy. I figured since this was my first experience with cooking lobster tails I would go simple. I didn’t want to bury the great lobster flavor with some over-the-top seasoning.

Cook Time

Cook time was about 20 minutes for the two tails I used. Make sure you select tails that are as close to the same size as possible so they cook in the same amount of time. If you use a bunk bed basket to cook on multiple levels at once, keep in mind that some levels may cook at a different rate than others. Always check the temperatures (you’re aiming for 140-145 F) in all tails before removing them to serve. You definitely do not want to overcook them or they will become tough and you will be sad.

Crab legs are also fantastic on the Big Easy.

This recipe is based on a recipe from Star Jones.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Garlic Lobster Tails on the Char-Broil Big Easy
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5 from 1 vote

Garlic Lobster Tails on the Char-Broil Big Easy

Tender, buttery, garlicky lobster tails cooked absolutely spot-on perfect. .
Course Main
Cuisine American
Keyword Big Easy, Char-Broil, lobster
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 173kcal

Ingredients

  • 4 4 ounce lobster tails (thawed, if frozen)
  • 4 teaspoons garlic minced
  • 6 tablespoons unsalted butter cut into cubes
  • 1 lemon juiced
  • 1 lemon quartered
  • ½ teaspoon Cajun seasoning
  • ½ teaspoon seafood seasoning

Instructions

  • Fire up your Big Easy.
  • Using kitchen shears, cut the lobster tails down the back to the tail. Do not cut the tail, you want the end of the lobster to stay intact.
  • Gently pry the shells open just enough to get your fingers inside to separate the meat from the shell and remove any vein that may be present. Rinse with cold water and pat try.
  • Divide garlic and butter between the tails.
  • Drizzle with the lemon juice and sprinkle with the seasonings.
  • Transfer tails to the Big Easy basket and Bunk Bed basket. Add lemon wedges.
  • Lower into the Big Easy and cook for 15-20 minutes or until the lobsters reach 145 F. and the meat is opaque Do not over cook.
  • Serve with the lemon wedges.

Notes

Too cook 4 lobster tails at once you’ll need a Char-Broil Big Easy Bunk Bed Basket
.

Nutrition

Calories: 173kcal | Carbohydrates: 6g | Protein: 1g | Fat: 17g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 8mg | Potassium: 101mg | Fiber: 2g | Sugar: 1g | Vitamin A: 667IU | Vitamin C: 30mg | Calcium: 28mg | Iron: 1mg

Nutritional values are approximate.

Chipotle Garlic Cheese Bread

Until 15 minutes ago, our gotta-have-it-garlic bread was our favorite garlic bread. This chipotle garlic cheese bread is similar in that, boy, is it ever packed with flavor, but oh does it ever bring the cheese. It reminds me of the garlic cheese bread Pizza Hut used to have on the menu but with ten times the flavor and cheese (which reminds me… be sure to check out my copycat of Pizza Hut’s pan pizza). It’s seriously over the top, but really, when you make garlic cheese bread are you thinking ‘healthy’? It’s an indulgence. And then some.

Chipotle Garlic Cheese Bread

Make Ahead, Enjoy Later

You can make this chipotle garlic cheese bread ahead of time. Just wrap it in foil (loosely, so that the cheese doesn’t stick to the foil) and keep it in the fridge. When you’re ready to reheat it just toss it in a 350 F oven for 10-15 minutes until hot. Let it cool slightly before slicing or the ooey gooey cheese will run all over the place.

Also try my buttery garlic herb knots, grilled garlic cheese bread and my super-easy garlic-cheese crescent rolls.

Chipotle Garlic Cheese Bread
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5 from 1 vote

Chipotle Garlic Cheese Bread

This chipotle garlic cheese bread is packed with flavor, and oh does it ever bring the cheese.
Course Side
Cuisine American
Keyword cheese, garlic bread
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8 servings
Calories 314kcal
Author Mike

Ingredients

  • 6 tablespoons unsalted butter softened
  • 2 teaspoons Chipotle chili powder or more
  • 1 cup Mozzarella cheese shredded
  • 1 cup sharp cheddar cheese shredded
  • ¾ cup green onions chopped
  • 1 tablespoon parsley chopped plus more for garnish
  • ½ cup mayonnaise
  • 2 tablespoons sour cream
  • 1 large French bread halved horizontally

Instructions

  • Combine the butter and chipotle chili powder in a large bowl. Add more seasoning if you want it spicier.
  • Add the remaining ingredients except for the bread (and parsley garnish). Gently fold to combine.
  • Place bread halves onto a baking sheet lined with aluminum foil.
  • Spread the cheese mixture onto the bread. Don’t be shy. If you have leftover mixture consider yourself lucky (not all loaves are the same size, so it happens!).
  • Place bread under the broiler until starting to brown, 3-5 minutes.
  • Remove from the oven and let cool slightly before garnishing with parsley and slicing for serving.

Nutrition

Calories: 314kcal | Carbohydrates: 8g | Protein: 9g | Fat: 28g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 339mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 810IU | Vitamin C: 2mg | Calcium: 194mg | Iron: 1mg

Nutritional values are approximate.

Garlic Parmesan Wings

Visit my other site, For The Wing, for all things chicken-wing!

These savory garlic Parmesan wings were just fantastic. Nutty Parmesan cheese pairs well with earthy garlic. For me, just a little bit of cool Ranch dressing for dipping is all that is required. I want to enjoy the flavor of the wings, so I just dip a bit, if at all. These wings have some of the best flavor of any wings I’ve ever made or had. I regret not making more when I made them for lunch the other day!

Garlic Parmesan Wings

I cooked these garlic Parmesan wings on my Weber charcoal grill using the Vortex insert, which gives me that great crunchy skin and fantastic grilled flavor without a lot of effort. In fact, just about no effort whatsoever.

If you want a bit of a kick, add a few pinches of red pepper flake to the sauce.

Also try my easy-to-make and quick-to-devour grill master wings. If you’re in a hurry, grab a bottle of Kroger’s Parmesan Garlic wing sauce and devour some wings!

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Garlic Parmesan Wings
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5 from 1 vote

Garlic Parmesan Wings

These savory garlic Parmesan chicken wings were just fantastic. Nutty Parmesan cheese pairs well with earthy garlic. For me, just a little bit of cool Ranch dressing for dipping is all that is required.
Course Appetizer
Cuisine American
Keyword garlic Parmesan, wings
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 6
Calories 488kcal
Author Mike

Ingredients

For the wings

For the sauce

  • ½ cup unsalted butter
  • 4 teaspoons garlic powder
  • 6 tablespoons Parmesan cheese freshly grated, divided

Instructions

For the wings

For the sauce

  • Melt the butter in a medium saucepan over medium heat.
  • Whisk in the garlic powder and 4 tablespoons of the cheese.
  • Heat until the garlic has dissolved and the cheese and melted.

Nutrition

Calories: 488kcal | Carbohydrates: 4g | Protein: 25g | Fat: 41g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 548mg | Potassium: 224mg | Fiber: 1g | Sugar: 1g | Vitamin A: 692IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg

Nutritional values are approximate.

Buttery Garlic Herb Knots

Yummy, buttery, garlicky, herby bread. All good things. And very easy to make since I used pre-made pizza dough. I’m not that great at tying knots into raw dough strips, it would seem. But that didn’t matter a bit. These buttery garlic herb knots came out tasting perfect.

Buttery Garlic Herb Knots

Get To Dippin’!

For the marinara I used my absolutely go-to homemade pizza sauce. It has the perfect pizza sauce flavor. I make it by the gallon (well, it seems that way at least) and freeze it in small portions so I always have it on hand. It’s perfect for dipping a few buttery garlic herb knots.

Serve a little warmed pizza sauce or marinara on the side for dipping the bread. I use these little sauce dipping cups. They’re the perfect single-serve size!

Also try my easy cheesy breadsticks.

Buttery Garlic Herb Knots
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5 from 1 vote

Buttery Garlic Herb Knots

Yummy, buttery, garlicky, herby bread. All good things. And very easy to make since I used pre-made pizza dough.
Course Bread
Cuisine American
Keyword bread, garlic, rolls
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 16 knots
Calories 59kcal

Ingredients

Instructions

  • Preheat oven to 425 F.
  • In a small saucepan, melt the butter.
  • Stir in the thyme, rosemary, 1 tablespoon of the Parmesan, and the garlic powder.
  • Lightly dust a work surface with flour.
  • Remove pizza crusts from tubes and unroll onto the surface. Roll out into rectangles.
  • Brush tops of dough with butter mixture. Fold dough over on top of itself.
  • Using a pizza cutter, cut each dough in half, then repeat until you have 8 strips about an inch wide. You don’t have to get too particular in how wide they are on how straight they are cut.
  • Grab ends of each strip and ‘tie’ them into a knot. Gently, don’t pull on the ends real hard or the dough will break.
  • Lay knots onto a baking sheet (you’ll need two pans) sprayed with non-stick spray. Fold the tips of the dough under the knots so they don’t cook too fast.
  • Bake 18-20 minutes or longer depending on how golden brown you want your knots.
  • Remove from oven and let cool slightly. Brush with remaining butter and sprinkle with remaining cheese and serve hot with warmed marinara sauce for dipping if desired.

Nutrition

Calories: 59kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 26mg | Potassium: 14mg | Fiber: 1g | Sugar: 1g | Vitamin A: 236IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg

Nutritional values are approximate.

Garlic Sriracha Dry Wings

Visit my other site, For The Wing, for all things chicken-wing!

I’m a huge fan of making chicken wings without saucing them in the traditional Buffalo wing manner. I season them and let them marinate for a bit, then cook them. When they are done I toss them with more seasoning and serve them ‘dry’, with a dipping sauce on the side. This time I used the Garlic Sriracha seasoning from Weber, which is a little spicy, for some garlic Sriracha dry wings. Dry doesn’t mean flavorless. In fact, it means quite the opposite!

Garlic Sriracha Dry Wings

These garlic Sriracha dry wings came out absolutely fantastic. There’s enough spicy kick to wake you up. The garlic adds a really great almost earthy flavor. I cooled them off with just straight-up Ranch dressing for dipping. Also try my blackened dry wings.

I cooked the wings using a Vortex insert on my grill. Check out my post on cooking chicken wings for all the great ways of cooking wings, from grilling to baking.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Garlic Sriracha Dry Wings
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5 from 1 vote

Garlic Sriracha Dry Chicken Wings

These garlic Sriracha wings came out fantastic. There’s enough kick to wake you up. The garlic adds a really great almost earthy flavor. 
Course Appetizer
Cuisine American
Keyword dry, spicy, wings
Prep Time 3 hours
Cook Time 45 minutes
Total Time 3 hours 45 minutes
Servings 3
Calories 584kcal
Author Mike

Ingredients

For the wings

Instructions

For the wings

Nutrition

Calories: 584kcal | Protein: 45g | Fat: 44g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 179mg | Potassium: 382mg | Vitamin A: 360IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 2mg

Nutritional values are approximate.

Garlic Shrimp Packets

These garlic shrimp packets is the easiest way to cook a big batch of great shrimp quick. Perfectly garlicky, with a little red pepper kick. You really cannot find an easier way to make a big batch of super-tasty shrimp in no time at all. And cleanup could not get easier! Just toss your shells and tails into the foil, wad it up, and into the trash bin it goes! Done!

I made extra shrimp and had them the next day as shrimp cocktail. Fantastic! I could’ve eaten them all day long. The shrimp are packed with flavor, making them the idea appetizers too!

Garlic Shrimp Packets

The Best Soppin’

You gotta serve these with bread. You can’t let those juices go to waste. Nothing escaped the packets so there’s nothing but great flavors at the bottom. That means sopping. The perfect bread for sopping up the delicious yum-yum juice that pools at the bottom of the garlic shrimp packets is our favorite gotta-have-it garlic bread.

Also try my grilled hobo packets. They’re full all sorts of yummy things.

Garlic Shrimp Packets
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4 from 1 vote

Garlic Shrimp Packets

These garlic shrimp packets is the easiest way to cook a big batch of great shrimp quick. Perfectly garlicky, with a little red pepper kick. 
Course Main
Cuisine American
Keyword garlic, packets, shrimp
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 2 servings
Calories 460kcal
Author Mike

Ingredients

Instructions

  • In a large bowl combine the butter, parsley, garlic, lemon juice, red pepper and salt and pepper.
  • Add shrimp and toss well.
  • Divide shrimp mixture between two foil packets.
  • Fold over and close.
  • Place over direct heat on a lit grill and cook for 8 minutes.
  • Serve with lemon wedges on the side.

Nutrition

Calories: 460kcal | Carbohydrates: 8g | Protein: 48g | Fat: 26g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 632mg | Sodium: 1784mg | Potassium: 441mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3245IU | Vitamin C: 79mg | Calcium: 397mg | Iron: 7mg

Nutritional values are approximate.

Slow Cooker Roasted Garlic

Sure, I normally roast my garlic in the oven or on the grill, but I found this technique which uses a slow cooker to be completely fool-proof, and it has the added benefit of making the house smell wonderful all day long. Slow cooker roasted garlic is easier than the same thing made any other way. And cleanup is a breeze, too.

Slow Cooker Roasted Garlic

Storing Your Garlic

Slow cooker roasted garlic will last up to 1 week in the fridge. Keep the final product in a tightly sealed container or resealable baggie. Roasted garlic is perfect for making our roasted garlic hummus and roasted garlic salad dressing.

Slow Cooker Roasted Garlic
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5 from 1 vote

Slow Cooker Roasted Garlic

Sure, I normally roast my garlic in the oven or on the grill, but I found this technique which uses a slow cooker to be completely fool-proof, and it has the added benefit of making the house smell wonderful all day long. 
Course Sauce
Cuisine American
Keyword crockpot, garlic, slow cooker
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 4 heads
Calories 42kcal
Author Mike

Equipment

Ingredients

Instructions

  • Cut 1/2″ off the pointed end of each bulb.
  • Place bulbs onto aluminum foil and drizzle with a little olive oil.
  • Seal and place into slow cooker.
  • Cook on low 3-4 hours or until the garlic is soft.
  • Remove and let cool slightly before squeezing the heads to remove the roasted garlic.
  • Store in the fridge for up to 1 week.

Nutrition

Calories: 42kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 9mg | Calcium: 51mg | Iron: 1mg

Nutritional values are approximate.

40 Garlic Clove Chicken

Yes, 40 cloves of garlic went into making this 40 garlic clove chicken. Yes, the house smelled like garlic. A lot. But, it was worth it. I was worried that the chicken would be so garlicky it would be inedible, but I was sooooo wrong. It came out perfectly flavored and very, very tender.

40 Garlic Clove Chicken

No Such Thing as Too Much Garlic

Eating this chicken reminded me of the garlic fries at the now-closed Boogie Burger. It brings the garlic, but in such a good way. Don’t be afraid and try and cut back on the amount of garlic. Next time I might even use 41 cloves!

And if you have any leftovers, this chicken makes for a great sandwich!

Also try my roasted garlic chicken with parmesan gravy.

40 Garlic Clove Chicken
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5 from 1 vote

40 Garlic Clove Chicken

Yes, 40 cloves of garlic went into making this 40 garlic clove chicken. Yes, the house smelled like garlic. A lot. But, it was worth it.
Course Main
Cuisine American
Keyword chicken, garlic
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 4 -6
Calories 498kcal

Ingredients

Instructions

  • Preheat oven to 350 F.
  • Heat 1 tablespoon of oil in a large Dutch oven over high heat.
  • Add half of the chicken thighs and lightly brown on each side. Remove to a plate.
  • Repeat with remaining oil and chicken.
  • Reduce heat to medium.
  • Add the green onions and a little thyme and saute for a few minutes.
  • Remove pan from heat.
  • Spread 20 of the garlic cloves around the bottom of the pan.
  • Pour in the wine.
  • Add chicken and any accumulated juices. Try to not stack them or over-crowd them so they cook evenly.
  • Top with remaining garlic. Season with salt and pepper and the remaining thyme, to taste.
  • Cover the pot and bake for 1 1/2 hours.
  • Meanwhile, cook the recipe per package instructions and keep warm.
  • Serve chicken over rice with some of the pan sauce.

Nutrition

Calories: 498kcal | Carbohydrates: 48g | Protein: 49g | Fat: 10g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 1144mg | Potassium: 755mg | Fiber: 2g | Sugar: 1g | Vitamin A: 151IU | Vitamin C: 11mg | Calcium: 105mg | Iron: 3mg

Nutritional values are approximate.