Chicken with Forty Cloves of Garlic

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Picture of Chicken with Forty Cloves of Garlic Recipe Photo: Chicken with Forty Cloves of Garlic Recipe
Rated 5 stars out of 5
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Total Time:
1 hr 40 min
Prep
35 min
Cook
1 hr 5 min
Yield:
6 servings
Level:
Intermediate
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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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Wine Suggestion for This Recipe

Chardonnay

Chardonnay

Rich, buttery white wine

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Newest Ratings and Reviews

Read all 460 reviews

  • on May 07, 2013

    Flag

    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!

    people found this review Helpful.
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  • on April 22, 2013

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    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!

    people found this review Helpful.
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  • on March 30, 2013

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    This recipe is wonderful for a garlic lover!

    people found this review Helpful.
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