Chicken with 40 Cloves of Garlic

By VegasBartender

Ingredients

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• Dinner He'll Adore
• Try these easy, delish dishes from Barefoot in Paris, by Ina Garten.
• Chicken with 40 Cloves of Garlic
• 3 whole heads garlic, or about 40 cloves
• 2 chickens, about 3 1/2 lbs. each, cut into 8 pieces
• Kosher salt
• Freshly ground black pepper
• 1 T unsalted butter
• 2 T good olive oil
• 1 1/2 c. dry white wine
• 3 T cognac
• 1 T fresh thyme leaves
• 2 T all-purpose flour
• 2 T heavy cream

Details

Servings 1
Adapted from cosmopolitan.com

Preparation

Step 1

This recipe serves six, but if you're cooking for two, just use one chicken and halve all the other ingredients. Or make the entire recipe and feast on leftovers the next day or as a midnight snack. Drop the cloves of garlic into a pot of boiling water. Wait for 60 seconds, then drain the garlic, peel, and set aside. Season the chicken liberally with salt and pepper, and heat the butter and oil in a large pot over medium-high heat. In batches, saute the chicken, skin-side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula (don't pierce the skin with a fork), and if the oil is burning, lower the heat to medium. When each batch is done, transfer it to a plate. Next, add all the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add wine and 2 T cognac, bring to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is cooked through. Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together flour and 1/2 c. of the sauce from the pot and then whisk it back into the rest of the sauce in the pot. Raise the heat to medium-high, add cream and the remaining tablespoon of cognac, and boil for 3 minutes. Add salt and pepper to taste. Pour the sauce and the garlic over the chicken and serve hot.