CHICKEN WITH FOURTY CLOVES OF GARLIC

By á-172384

Ingredients

• 40 cloves of garlic
• 2 (3 1/2 lbs.) chicken
• Salt and pepper to taste
• 1 tbsp. butter
• 2 tbsp. olive oil
• 3 tbsp. cognac, divided
• 1 & 1/2 cup dry white wine
• 1 tbsp. fresh thyme leaves
• 2 tbsp. flour
• 2 tbsp. heavy cream

Preparation

Step 1

Dry chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot over medium-high heat. In batches sauté the chicken in the oil skin side down first, until browned about 3 to 5 minutes on each side. Turn with tongs you don’t want to pierce with a fork. Transfer to a plate and continue to sauté all the chicken in batches. Remove last chicken to the plate and add all of the garlic to the pot. Lower the heat and sauté for 5 to 10 minutes, turning often, until evenly browned. Add 2 tbsp. cognac and the wine return the chicken to the pot with the juices and sprinkle with the thyme. Cover and simmer over the lowest heat for about 30 minutes, until chicken is done. Remove chicken to a platter and cover with aluminum foil to keep warm. In a small bowl whisk together ½ cup of the sauce and the flour and then Wisk it back into the sauce in the pot. Raise the heat; add the remaining tablespoon of cognac and the cream, and boil for 3 minutes. Add salt and pepper to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and garlic over the chicken and serve hot.