Chicken with Forty Cloves of Garlic

Total Time:
1 hr 40 min
Prep:
35 min
Cook:
1 hr 5 min

Yield:
6 servings
Level:
Intermediate

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
Directions

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.


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Pairs Well With
Chardonnay

Rich, buttery white wine

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4.6 485
I don't know what happened when I made this dish. I followed all the instructions and it didn't come out good. I LOVE garlic but this dish seemed a bit overpowering. The sauce was also to thick or had way too much "fat" .  In fairness, this dish smelled really good while cooking it. I was disappointed that it didn't turn out as delish as I thought it would turn out. I really dont see how Cognac flavored this dish also. If you 're going to make this, just buy the small "shot bottles" that they sell individually at the liquor store. item not reviewed by moderator and published
Tried first time tonight. CRAZY DELICIOUS!!! MAKE THIS RECIPE!!!! My husband's top 2 chicken recipes. Used only dark meat. Straightforward instructions. Served with boiled potatoes & green beans, so delicious!! Agree with another reviewer who had a great idea to double the liquids. Next time I will do the same, I'd love even more sauce. Roasted garlic is so sweet, I wished I made double the garlic cloves!! DELICIOUS.  (Le Creuset made the difference again! Best splurge for kitchen gear). THANK YOU INA item not reviewed by moderator and published
One of the best chicken recipes I've made. Thanks Ina! item not reviewed by moderator and published
I've made this recipe several times and it is FANTASTIC!! I served it the first time with crimini mushrooms sauteed in butter, olive oil, salt and pepper on the side. It was like a match made in heaven! Make sure you have lots of French bread for dunking and spreading with the roasted garlic cloves! Making this tomorrow night, can't wait! item not reviewed by moderator and published
This is one of my husbands favorite recipes. I use all chicken thighs instead of whole chickens. I make 1/2 the recipe which usually corresponds to about 4 - 5 thighs. Spread the cooked garlic cloves on slices of crusty bread, and use the bread to mop up the sauce. Delicious! item not reviewed by moderator and published
I haven't made this yet as I have a couple of questions. I have never drank or cooked with Cognac so I have no idea what it would compare to. Neither of us drink dry white wine either, so could someone tell me a good but not too expensive one to use? Also, is there different kinds of Cognac? item not reviewed by moderator and published
Another hit in this home. I cut up an 8# oven stuffer roaster into 12 pieces, used 50 cloves of garlic and doubled the liquids. Cooked for 1 hour, low and slow,only had to season with a sprinkle of salt after I thickened it. The sweet garlic really shines through. I did use Brandy in lieu of Cognac. item not reviewed by moderator and published
I am surprised to see this get such a good rating. It was a lot of work for a so-so result. I followed the recipe exactly and paired it with the Moroccan couscous and while neither was necessarily bad it wasn't that good either. I'm normally a big fan of Ina's recipes but this one missed the mark for me. item not reviewed by moderator and published
Fantastic!!! I was out of white wine, so subbed with extra dry vermouth, and had to use regular brandy instead of cognac, but if you season correctly, it is terrific!! I've meant to make this for years, but until i saw pre-peeled garlic cloves, was too time pressed to try. I made this in less than an hour, on a weeknight!!! Definite keeper! <3 INA! item not reviewed by moderator and published
This recipe was okay... I think hacking a chicken into pieces is a bit labor-intensive. Would be better to buy pieces already hacked. Also, I think a healthier version of the sauce (without all of the chicken fat drippings) would be better. In the end, the flavor was okay (but not amazing) and I had to excavate chicken from the bone during the meal. I suggest using chicken tenders/breast or some other easy-to-eat version of the meat. I love Ina's recipes. This just isn't one of them. item not reviewed by moderator and published
Terrific recipe; we've made it many times. Thanks Ina! item not reviewed by moderator and published
This was delicious. I made a homemade stuffing to go with it. Next time, I may make rice instead. Otherwise, we all loved it. I didn't have a whole chicken on hand so I used thighs but they had the bone in and skin on so it made lots of juice for the end result! Love your recipes Ina! item not reviewed by moderator and published
It awsome my husband is very picky about trying something differrent because he is a excellent cook he loved it . It was fantastic!!!!! :) item not reviewed by moderator and published
I have made this about two dozen times over the last several years and have always received RAVE reviews from friends and family. I've started printing out the recipe to hand out since everyone asks for it. Delish. item not reviewed by moderator and published
Oh my goodness, this chicken was fantastic! Served with baguette so you could spread the soft cloves of garlic on the bread and eat it. Amazing! So delicious and not too expensive to make. Served as part of a four course meal that was so fun and lively - can't wait to make it again. item not reviewed by moderator and published
I made this the other night and it was delicious!!!!! I loved the sauce.Would make again!! item not reviewed by moderator and published
I've made this dish several times now and it turns out delicious every time. It is fantastic. I always double the sauce recipe. It is truly one of the best chicken recipes that Ina has. I buy the small Cognac bottle so it isn't too horribly expensive. item not reviewed by moderator and published
I've made this for my husband a few times and he loves it. Made it recently for a dinner party (12 guests) and everyone was raving (and asking for the recipe). Definitely recommend this if you want to impress your guests. item not reviewed by moderator and published
This was delicious! The sauce is over the top yummy!! I followed the recipe all the way except used four boneless skinless chicken breasts so that we had enough of the sauce to go over mashed potatoes as well. It was enough for four servings instead of six. Generous servings! I served with the mashed potatoes, roasted green beans, and a fresh baguette. Oh and an awesome bottle of Bodegas Carrau Chardonnay De Reserva from Uruguay! Mmm Mmm! item not reviewed by moderator and published
This is soooo delicious but that's Ina ,she certainly makes wonderful meals. I love chicken so I am always on the lookout for a great recipe and this is a 5 + it's the best ..Thank you Ina for sharing this wonderful recipe. I love your shows. Thanks for the inspiration.. item not reviewed by moderator and published
Delicious! I made this with 3 whole boneless/skinless chicken breast and simmered for about 20 minutes. They came out perfectly cooked and the sauce has a lot of flavor! The melt-in-your-mouth garlic is the best part. item not reviewed by moderator and published
I have made this recipe at least half a dozen times. I obviously like and everyone I have feed it to loves it also. I follow the directions exactly except at the end. Instead of taking the chicken out and covering it with foil, I throw it under the broiler for a few minutes. This crisp up the skin again (hate soggy skin. Then I let the chicken rest while I thicken the sauce. I don't think you could pack any more flavor into this dish. Yumm! item not reviewed by moderator and published
Wow-this is one of the best chicken dishes I have ever had. The sauce is fabulous! Don't skip boiling the garlic, peeling the cloves is so much easier. I doubled the sauce and very happy I did, the sauce makes the dish no matter what you serve it with, tonite was fettucine. I used scotch instead of cognac (only cause we are scotch fans and I had it available and followed other suggestions to make sure not to burn the garlic, in order to avoid the "bitter" taste some other reviewers seem to be experiencing. What a result-I will be making this again and again, especially for company. Ina never fails!! item not reviewed by moderator and published
I was hoping to have leftovers for 5 people, but the 2 chickens were demolished. Great recipe. But that's not surprising for Ina! item not reviewed by moderator and published
Oh, Ina! I was intimidated by the quantity, but I finally tried it with one almost-four-lb. chicken and 20 cloves. It was divine! I've always joked that if I have to select a last meal, it will be fried chicken, mashed potatoes & gravy, but this sauce has replaced white chicken gravy!!! Loved it - so interesting to cook with layers of flavor and such reward to enjoy the dining experience. item not reviewed by moderator and published
This meal was ummmmm ummmm good! I wish I had made more sauce with more garlic cloves, other than that the flavors were dancing on my taste buds! item not reviewed by moderator and published
Tried this this weekend and it is FABULOUS!!! Got rave, rave reviews - easy and so delicious. Not surprised though as every single recipe of Ina's I've tried has turned me into a winner in the kitchen. Thank you, Ina! item not reviewed by moderator and published
This recipe is wonderful for a garlic lover! item not reviewed by moderator and published
Wow!! This was absolutely de-lish! My husband and I devoured it. A great dish for entertaining. Will definitely make again. We prefer the white meat, so when making again I will use more chicken breasts than other parts. Loved it! item not reviewed by moderator and published
Really easy and delicious. All my guest loved it. I even cut up my own chickens. I left the bone on the breast meat and it really helped it stay moist. I would use less flour to make the gravy and I left the garlic when making the sauce as I love garlic! item not reviewed by moderator and published
This is a great recipie...Soooooo Delicious and has so much flavor.The only change i made was that i replaced cognac with balsamic venigar as I did not have any cognac and it still tasted so good....It was all gone in minutes......Thanks Ina you are a rockstar!!! item not reviewed by moderator and published
my girlfriend loved it almost as much as she loves me item not reviewed by moderator and published
Really good. I roasted the garlic first then added it to cognac/wine and deglazed the pan. I also added Herbs de Provence for depth of flavor. item not reviewed by moderator and published
Made this last night, it was wonderful. I did not use the Cognac, I used the white wine and added chicken stock. I simmered my chicken for about an hour. For the gravy, I added more heavy cream, flour and chicken stock, I wanted a lot of gravy. The garlic melted in the pot and the favor was wonderful. Will make this again especially for a big group. item not reviewed by moderator and published
Just made this for my husband and myself for dinner this evenning and it was fantastic!!! The only changes I made to the recipie was to use all chicken thighs as my husband prefers dark meat, removed 1/2 the grease, 3/4 C. wine and 3/4 C. Chicken Stock, didn't have any Thyme so used fresh Rosemary instead. We will have this again the next time we have company!!! item not reviewed by moderator and published
Delicious -- better than what I usually get in a restaurant with similar chicken dishes. I followed the recipe with two exceptions. Ina cookes hers on low heat on top of the stove and I chose to cook mine in the oven at 350 defrees for about 90 minutes. My husband likes a lot of sauce with his meat, so after I took the chicken and garlic out of the pan and put it on a plate to keep warm, I made Ina's gravy recipe following her instructions, but then extended the amount of sauce by adding more white wine and about a half of a can of low sodium chicken broth in small incriments, reducing over heat along the way. The result was delicious and the amount of sauce was perfect. I served mine with lemon parmesan orzo and steemed broccoli -- everyone seemed to love it. item not reviewed by moderator and published
My original comment did not post. Ill try again. I like most of Ina's recipes but usually cut back on the recommended salt, butter, and cream. I don't think an abundance of salt and fat "adds flavor". Food has its own delicious natural flavors. I did try this one as written. After browning I drained more than 1/3 cup chicken fat out of the pan yet Ina' s recipe does not call for draining this unecesarry fat. I followed the rest of the recipe and found a nearly one inch layer of fat in the sauce. This sauce was too salty and fatty to enjoy the natural flavors of the garlic and chicken, for us anyway. This was just too unhealthy a dish to serve my family and we did not care for the taste. We enjoy salt and a healthy amount of fat in recipes. This was just way too much for us. item not reviewed by moderator and published
My husband is a garlic fanatic and really liked this. I just love Ina. Her recipes always turn out great. item not reviewed by moderator and published
"Spectacular" ! Made this for the whole family including two teens and everyone raved! I used bone-in thighs and breasts and it came out great. We made mashed potatoes with it and the sauce was incredible to pour on top! I thought the recipe needed more salt, I was not generous enough. This will now be one of our staple dinners! item not reviewed by moderator and published
This dish was so flavorful, I really loved it. I made it with chicken thighs and it was perfect. I used about 6 thighs instead of 2 whole chickens and it was enough for my husband and I with lots of sauce and extra left overs. Will be making this again. item not reviewed by moderator and published
OMG! This is so good! My rwo girls, 8 and 3 loved it and went back for 2nd and 3rds!! Very very good. item not reviewed by moderator and published
Sooo good! I've always had my eyes on this recipe and finally made it tonight. Why the h3ll did I wait so long! Oh yeah, use kosher salt not table salt. Taste your gravy and make any adjustments before serving like adding a bit of water if its too salty. item not reviewed by moderator and published
By far, one of the BEST chicken dishes I have ever had!!!!!! Absolutely delicious, don't hesitate on making this one. It will always be on rotation in my house, wow!!!!!! Note: I did not buy whole heads of garlic, I just bought a jar of the peeled garlic cloves, so easy! item not reviewed by moderator and published
Absolutely spectacular! The sauce was so good I actually licked my plate clean. item not reviewed by moderator and published
AMAZING. so much flavor and everyone I made this dish for loved it. I cut up a baguette drizzled olive oil on it and toasted them over the stove to make croutons. I then served my chicken on top of the croutons and let people eat them with the sauce. It was divine. The only thing I HIGHLY RECOMMEND that one changes is that they buy the chicken already cut up. It is a hassle and very time consuming but if you are willing to do it then go for it! item not reviewed by moderator and published
Incredible. The sauce is amazing, the garlic cloves melt in your mouth...this is SO GOOD. item not reviewed by moderator and published
So good!! It's become a staple at our dinner table now. item not reviewed by moderator and published
This recipe was so delicious!! My husband and I couldn't get enough of it. I followed the recipe exactly, and it came out perfect! Served it with Ina's sour cream mashed potatoes. It was fantastic! For those who think the dish is too salty, be careful not to use table salt. Ina uses Kosher salt...it's not the same thing, and it makes a huge difference in the saltiness of the dish! Thank you Ina for all your wonderful recipes!! item not reviewed by moderator and published
This recipe is definitely delicious, but I had to give it only four stars for a couple of reasons. First off, it was way too salty. I will definitely not add as much salt as was recommended in the recipe. Second, this recipe was not good as leftovers. No mater how I heated it up, (pan, microwave, oven, it was not good. The garlic develops a bitter taste when reheated, so, not a good recipe for only two people. I will save it for dinner parties or try making half the recipe next time. Otherwise, the gravy is absolutely delectable. Makes you wanna sop I up with some yummy bread and lick your fingers clean. item not reviewed by moderator and published
The first time I made this recipe the garlic cloves melted into the sauce. This time I browned them, took them out and left them to add towards the ending of the chicken cooking process(ten minutes and they stayed whole. Overall, although the flavors are delicious, the overall feeling of the recipe is another sauteed chicken idea. Missing the Wow factor. item not reviewed by moderator and published
So delicious. I could put and eat the sauce on anything : item not reviewed by moderator and published
Yummy! I'm sure it's even better with Cognac but I didn't have any. I used skinless chicken because I'm not big on skin. Best part was the sauce at the end. Creamy and delicious! item not reviewed by moderator and published
This recipe was amazing. I followed it (almost by the book. We like dark meat, so I used only thighs. I used one cup of wine and one cup of chicken broth (so we would have more wine with the meal and more sauce with the chicken. Since I was using all dark meat, I had to simmer it for 40 minutes instead of 30. I served it with some great bread for smearing the garlic and dunking in the sauce. So great, a new hit in our house. Oh, and don't even think about skimping on the garlic. Will make again, next week, and the week after that, and so on... item not reviewed by moderator and published
This is by far one of the best chicken recipes I've ever made, My husband said it was restaurant quality!! Thanks Ina for another great recipe!!! item not reviewed by moderator and published
PHENOM! Haven't made this for awhile and just pulled the old Barefoot in Paris book at this week. Next time I am going to remember to take the garlic out before final whisking so it doesn't disintegrate...:- (used .99 per lb bone in chicken thighs from Costco Gig Harbor...killer tender item not reviewed by moderator and published
Absolutely fantastic!!! Will make this again and for company!! Great and very flavorful and delicious---my hubby loved it and said make it again!! Followed recipe to a tee!!! item not reviewed by moderator and published
Ina, This recipe is Fantastic!!! I just finished my plate! It came out so good delicious! The flavor is right on! The garlic, the cognac! Everything works! I love your show!! item not reviewed by moderator and published
OMG!! This recipe was delish! I read some of the reviews & decided to go ahead and try it out. I followed your recipe & it turned out perfect. I can't imagine anything but a 5 star on this one! And to think there was someone who thought it lacked flavor.... Good God ~ there was wonderful flavor. My husband loved it and we both decided it will be one of our "camping group dinners". And, that's important stuff, LOL! Thank you kindly Ina... Love your show!! item not reviewed by moderator and published
Why did I wait so long to try this recipe??? Ina does it again! I am always going to keep a bucket of garlic in the house so that I can make this whenever I want! The whole family devoured it and asked for seconds... This goes into my Top 10 pile! item not reviewed by moderator and published
This is simply the best chicken ever! I have made this several times, always to RAVE reviews! Thank you Ina, you have made me look like a star in my kitchen! item not reviewed by moderator and published
In a word, AWESOME. I've tried several, no comparison. item not reviewed by moderator and published
This is a great recipe. I've made it twice now and it is always delicious and a total showstopper for company. I tweaked it very little, mainly by using scotch instead of cognac because i didn't have cognac. You can see how mine came out if you google: neurotic kitchen chicken with forty cloves item not reviewed by moderator and published
I have made this dish at home...It is yum! item not reviewed by moderator and published
I LOVED this recipe! I substituted chicken broth for the white wine and it turned out to be one of the most delicious meals I've ever prepared. I served it with a side of mashed potatoes and my husband couldn't get enough. item not reviewed by moderator and published
We made this for my husband birthday in January and it was a hit! My daughters birthday is this month and this was her birthday dish request. Thanks "Barefoot Contessa". You never let me down. item not reviewed by moderator and published
It was ok. I've been wanting to cook this for a long time. Finally did it and I was a bit disappointed. Just not that interesting item not reviewed by moderator and published
Chicken was good but sauce was terrible.... not very flavorful for all the work that went into blanching and peeling the garlic. item not reviewed by moderator and published
Very tasty. I overcooked it a bit (my fault - I finished the recipe before it was time to eat and left it on a low setting but it dried it out but hubby still loved it. He kept expecting a strong garlic flavor - nope! We don't eat a lot of carbs (don't typically serve over noodles or rice even though it would be heavenly and the sauce is so yummy, it deserved to be mopped up by something so had to go a piece of bread to clean our plates. We used one whole chicken (bought already in parts. I'm not sure how one would fit TWO whole chickens into a dutch oven - ours barely fit as it is. Next time I'll follow directions of others and buy leg quarters. The garlic clove peeling part is a little time-consuming (good to do while watching TV perhaps but so worth it. Delish! item not reviewed by moderator and published
So delicious! I usually use chicken leg quarters. I've made this so many times! item not reviewed by moderator and published
Simply ... awesome!!! item not reviewed by moderator and published
This chicken was AMAZING! I made it for my extended family and everyone was nuts about it. I saved the leftover sauce and put it on pork a few nights later and that was delicious too. It was time consuming but the finished product was well worth it. item not reviewed by moderator and published
This was delicious and very easy, just a little time consuming. I used 9 boneless chicken thighs instead of cut-up whole chickens. I was trying to use up a large bag of peeled garlic before it went bad so this was a perfect fit. I kept the sauce measurements the same (used regular brandy as I did not have cognac and had a lot left over, but as I served the chicken with mashed potatoes, it did not go to waste. Also had steamed broccoli/cauliflower mix. Raves from the family. item not reviewed by moderator and published
Ceases to amaze!! This recipe was so incredibly good!! The only problem with it is that I waited so long to try it!! This is a definite keeper!! Thanks Ina!! item not reviewed by moderator and published
I used 4 large bone-in split chicken breasts instead of whole chickens.Other than that I followed the recipe exactly and it was absolutely delicious. Served with garlic parmesan mashed potatoes and sauteed spinach. item not reviewed by moderator and published
WOW!!!! Made this dinner for friends and it was a HUGE hit!! Even my pickiest eater loved it, very good, lots of flavor and beautiful to bring to the table! The Contessa Wins again! item not reviewed by moderator and published
This is an absolutely delicious recipe, and one I make often! The only change I make is eliminating the cognac, and adding a cup of chicken broth while the already browned chicken cooks (covered for 30 minutes. Then, since we like a lot of gravy, after removing the chicken from the pot, I add a 1/2 stick of butter, and whisk in 1/4 cup of flour and 2 more cups of chicken broth. This makes a rich gravy (with the wine and garlic that's already in the pot. Recently I took the suggestion of another review and removed 1/2 the cooked garlic and pureed it, then whisked it back into the gravy! WOW! I always place the cooked chicken back into the gravy so I can serve it 5 minutes later, or an hour after it's done. Sitting in the gravy makes the chicken even more tender and flavorful. OMG! Everyone wants this at least once a week, and there are rarely any leftovers! Once again, thank you Ina. You are my favorite!!! item not reviewed by moderator and published
I LOVE THIS RECIPE! Pairs perfectly with Ina Garten's Couscous with Pine Nuts. item not reviewed by moderator and published
I love this dish and so does everyone who shares it with me. It's an easy, inexpensive, swank dinner for company. It's foolproof and fabulous. If you're lucky enough to have leftovers (rare but possible, the chicken makes a deluxe sandwich sliced thin on toasted baguette with a thin smear of butter, a slice of sweet onion and watercress. The leftover sauce is lovely substitute for hollandaise drizzled over a poached egg on toast. item not reviewed by moderator and published
Look no further for a DELICIOUS AND SATISFYING chicken entree. I watched Ina prepare this recipe on her show recently, and I began dreaming about making it. I followed the recipe to a T, and... Oh My Gosh! My husband and I were just about licking our plates. Soooo tasty... I am a novice cook, but boy did I feel like a pro after preparing this. Ina, you rock. Love you, love your show, love your food. (Tip: By a NIP of cognac rather than a large expensive bottle. item not reviewed by moderator and published
so cognac if you don't usually drink or use it is very expensive to me 30 or more a bottle is there a cheaper substitute? item not reviewed by moderator and published
My very favorite way to make chicken. item not reviewed by moderator and published
First time I made this was without the cognac (because I didn't have any and it was delicious. Then I bought some just to be true to this recipe and made it again. Honestly we liked it better the first time, without cognac. Is Hennessy the right choice? I think we'll save it for the after dinner drink but will definitely keep making the dish. item not reviewed by moderator and published
Definitely one of the best recipes from Ina! Don't be afraid of the 40 cloves of garlic. The first time I made it, I almost shorted the amount of garlic- so glad I didn't! This recipe is delicious! item not reviewed by moderator and published
Outstanding and easy! I used brandy instead of cognac but other than that, I followed the recipe. I paired this with Ina's Roasted Winter Vegetables but used fresh thyme (before roasting instead of parsley. My husband and I devoured it and we decided that it was definitely a recipe impressive enough for entertaining! item not reviewed by moderator and published
AMAZING!! My husband said it was the best meal I've ever made : To lighten it up a little I used less olive oil and butter and bought skinless chicken thighs... this also saved me from cutting up whole chickens (YUCK!. I didn't have cognac, so I used red wine instead... I realize they aren't the same thing, but I wasn't going to buy a bottle of something I don't drink just for a few tablespoons. Finally, I smashed the garlic into the gravy, which made it super creamy and pointless to add the heavy cream! It was absolutely delicious! Everyone was grabbing seconds! I can't wait to make it again : item not reviewed by moderator and published
Anyone who thinks this is bland, probably didn't season the chicken well enough. Chicken with lots of salt and pepper is always good, even without garlic and wine. item not reviewed by moderator and published
This was the best chicken dish ever! We all loved it. It was a little time consuming have to peel all of the garlic but it was worth it. I ended up adding paprika to the chicken pieces to aid in browning. It took a lot lot longer than 1 hr 40min but it was worth it. The sauce was amazing. I also had too many chicken pieces to put back into the pot so I put them in a roasting pan they cooked in oven until done. Very delicious! item not reviewed by moderator and published
Wow.... this is awesome chicken. Followed recipe exactly but omitted brandy and cream (did'nt have any Regardless, my whole family loved it. Made extra sauce with some chicken stock and mixed it into orzo with a little parmesean for the side. My whole family loved it. So good in fact, we may never eat roasted chicken again. Thanks! item not reviewed by moderator and published
One of the best recipes I have EVER had! I make this for special occasions, it's THAT good! The only problem is that there's never enough sauce to keep everyone happy, so add a little more chicken stock. I suggest keeping the skin of the chicken on just long enough to sear, it leaves tasty bits of flavor in the sauce, but once the rest of the chicken cooks in the sauce, the skin goes from crispy to watery and unappetizing, so I just pulled the skins off the chicken pieces after they cooked, which only took a second to do. Serve over couscous, rice, or pasta, it's AMAZING! item not reviewed by moderator and published
This chicken was so delicious! I only used two heads of garlic and definitely regretted it. The sauce was really flavorful and the garlic cloves were cooked perfectly. Be sure to serve it with the couscous from this show. item not reviewed by moderator and published
My family and I love this dish. I don't use Cognac or white wine, but instead use 1 1/2 to 2 cups of chicken broth. This goes good with mashed potates. Very easy to make. item not reviewed by moderator and published
Definitely a great recipe!! Fairly easy to make. The sauce was absolutely wonderful. item not reviewed by moderator and published
LOVE this recipe as it is! I serve it over pasta and will sometimes add chopped tomatoes to the sauce just before i serve, just to heat them. YUMMY! item not reviewed by moderator and published
I loved this recipe!!! I added a 1/2 cup of chicken broth, just to make extra sauce. Also, I love rosemary, so I added some dry rosemary and 2 bay leaves to the simmering sauce. I do not understand why a couple people thought this was bland--they must have made a mistake somewhere--this was VERY FLAVORFUL! Crusty bread and brie cheese is also great with this recipe instead of couscous or rice. item not reviewed by moderator and published
This was really delicious. The undercurrents of the cognac made it mellow and tasty. The garlic became sweet and wonderful. This recipe is a keeper. item not reviewed by moderator and published
My husband and I thought this recipe was just so-so. We expected the garlic flavor to be more pronounced and a creamier consistency as in other recipes of this type. It tasted too much of liquor and thyme. item not reviewed by moderator and published
I think this recipe was truly amazing! Forty cloves of garlic seems like it would be overpowering but it truly made the dish taste and smell magnificent. It definetly made for a great chicken dish and is definetly something different that everyone will love. Ina is such an amazing cook and has so many great ideas to turn ordinary food into something extraordinary. item not reviewed by moderator and published
Love this recipe. item not reviewed by moderator and published
This recipe was FANTASTIC! At first i was a little uneasy about how much garlic was in it but in the finished product the garlic was so sweet and savory..the chicken was soo tender, the sauce that was left over in the pot was so rich and velvety. I recommend this recipe to everyone looking to shake up the ordinary chicken dinner item not reviewed by moderator and published
I had my in-laws over for dinner in our new house and made this dish or the occasion - it was DELISH! The chicken was tender, and the sauce was perfectly creamy and flavorful. Best of all - it was incredibly easy to make! Served it with cous cous and roasted asparagus. Got rave reviews from the whole table. Will definitely be adding it to my go to meals. Try it - you won't be disappointed. item not reviewed by moderator and published
Cognac is brandy but it comes from the Cognac region of France. Feel free to use regular brandy, usually less expensive, or leave it out if you won't use the rest in other recipes. Ina recommends Pinot Grigio on the show. Look in the wine section of your local store for small boxes of wine about $4 each or Sutter Home makes 4 packs of mini bottles for about $6. I made this last night with no cognac and everyone raved! Enjoy! item not reviewed by moderator and published
Yes, let us by all means make this recipe without any of the flavor of dark meat, the body given by collagen from the drumsticks and bone, and silky texture of fat. Perhaps remove the salt and garlic too, and you can have poached chicken breasts without salt. item not reviewed by moderator and published
Good idea with the broiler. item not reviewed by moderator and published
Buy a smaller bottle. There is a 200 ml bottle. item not reviewed by moderator and published

Not what you're looking for? Try:

Lady Marmalade Chicken Salad

Recipe courtesy of Aarti Sequeira