Recipes : Chicken with Forty Cloves of Garlic : Food Network

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Chicken with Forty Cloves of Garlic
Copyright 2004, Barefoot in Paris, All Rights Reserved

Ingredients
3 whole heads garlic, about 40 cloves
2 (3 1/2-pound) chickens, cut into eighths
Kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter
2 tablespoons good olive oil
3 tablespoons Cognac, divided
1 1/2 cups dry white wine
1 tablespoon fresh thyme leaves
2 tablespoons all-purpose flour
2 tablespoons heavy cream

Instructions
Separate the cloves of garlic and drop them into a pot
of boiling water for 60 seconds. Drain the garlic and peel. Set aside.

Dry the chicken with paper towels. Season liberally with salt and pepper on both
sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat.
In batches, saute the chicken in the fat, skin side down first, until nicely
browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you
don't want to pierce the skin with a fork. If the fat is burning, turn the heat
down to medium. When a batch is done, transfer it to a plate and continue to saute
all the chicken in batches. Remove the last chicken to the plate and add all of
the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning
often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return

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
done.

Remove the chicken to a platter and cover with aluminum foil to keep warm. In a
small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk 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 the
garlic over the chicken and serve hot.