Chicken and Forty Cloves of Garlic

By á-49089

Ingredients

• 3 whole heads of garlic, about 40 cloves
• 2 (3 1/2 lb) chickenns cut into eigths
• Kosher salt
• Freshly ground Black Pepper
• 1 tbsp. butter
• 2 tbsp. olive oil
• 3 tbsp. Cognac, divided
• 1 1/2 c. dry white wine
• 1 tbsp. fresh Thyme leaves
• 2 tbsp. all purpose flour
• 2 tbsp. heavy cream

Preparation

Step 1

Seperate the cloves of garlic drop into boiling water for about 60 seconds. Drain, peel, and set aside.
Dry the chicken with paper towels. Season liberally with salt and pepper, both sides.
Heat the butter and oil in large pot or dutch oven over medium-high heat. In Batches, saute the chicken in the fat, shin side down first, until nicely browned, about 3-5 minutes on each side. Turning with tongs or spatula so as not to pierce the chicken. When the batch is done, transfer to a plate and continue till all chicken is browned. Add all of the garlic to the pot lower the heat and saute for 5-10 minutes turning often until evenly browned. Add 2 tbsp. of Cognac and the wine. Return to a boil, and scrap the bits from the bottom of the pot. Return the chicken to the pot and sprinkle with the Thyme leaves. Cover and simmer over low heat for about 30 minutes, until chicken is done.
Remove the chicken to a platter and cover with foil to keep warm. in a small bowl wisk together 1/2 c. of saauce and the flour and mix into the sauce in the pan. Raise the heat, add the remaining tbsp. pf Cognac and the cream, boil for 3 minutes. Add salt and pepper to taste. Pour the sauce over the chicken and serve hot.