Chicken with Forty Cloves of Garlic

Show: Barefoot ContessaEpisode: Dinner and a Movie

Rated: 5 stars out of 5Rate itRead users' reviews (311)

RECIPE
COMMENTS & REVIEWS(311)

Cook Time:
1 hr 5 min
Level:
Intermediate
Yield:
6 servings

Times:

Prep: 35 min
Inactive Prep: --
Cook: 1 hr 5 min
Total:: 1 hr 40 min

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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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Comments & Reviews

recipe Chicken with Forty Cloves of Garlic
Valerie Royal Oak, MI 11-25-2009
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Simply Wonderful
Rated: 5 stars out of 5

I am amazed at how wonderful this recipe turned out. Ina is so good at making favorful dishes. I am going to ride her coat... tail because I feel like I am becoming a great cook due to her fantastic meals. The next time I make this recipe I will definetly add mushrooms. This meal was so good. I can't wait to take this to Thanksgiving dinner. I believe it will be a hit. Way to go Ina. Read more
recipe Chicken with Forty Cloves of Garlic
Jessica Falls Church, VA 11-02-2009
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BEST CHICKEN EVER
Rated: 5 stars out of 5

OMG, this is the best chicken. Very easy to make and sooo flavorful!!!! I've made it twice already and can't get enough. ... This is my first Ina recipe that I've tried and I have to say I can't wait to try her other recipes. Ina you ROCK!!!!!!!!!!!Read more
recipe Chicken with Forty Cloves of Garlic
Mirtha Sunnyvale, CA 11-02-2009
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Absolutely delicious!!
Rated: 5 stars out of 5

I made this recipe and hid the title of if so that my husband who HATES garlic would not see it. HE LOVED IT! In fact I had... a house full of guests and they all loved it. They kept asking me for the recipe and what it was called and I said Chicken with Cognac sauce, as I did not want my husband to hear it had garlic. You could not taste the garlic, it was very very subtle, in fact, I think I may end up making this with more garlic to compensate for the extra sauce. This recipe is definitely a keeper. Ina's recipes are always winners, but this one was fabulous and very easy. I followed the directions exactly, except I doubled the ingredients for the sauce as it is the best part. I used 3 cups of white wine and 6 tablespoons of cognac. Next time I will use 6 cups of wine and 12 tablespoons of cognac. I made this with mashed potatoes and steamed broccoli. Definitely a hit and I will make many times again! Thanks Ina!Read more
recipe Chicken with Forty Cloves of Garlic
Karen Oxford, CT 11-01-2009
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Gourmet all the way!
Rated: 5 stars out of 5

This is THE BEST chicken dish, especially if you want to impress you guests! Second time I've made it and everyone RAVED... it....and all of them were men. It's even better if you make it a day ahead. I served it with "smashed" red potatoes. There was nothing left on the plates. Thank Ina! Keep the recipes coming, really enjoy your shows!Read more
recipe Chicken with Forty Cloves of Garlic
Christine Cambridge, MA 10-13-2009
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hubby says "this one's a keeper"
Rated: 5 stars out of 5

I cook a lot and I'm a huge fan of Ina's recipes. Finally tried this one and it's great. Eating the leftovers today, hubby... said "I usually don't say much about food but this is great. Make it again." He positively raved about it. Followed recipe almost to a T except I finished in the oven and I did add just a touch of homemade stock. Served with the couscous. Great stuff! Luv you Ina! Sauce reheated well (didn't try to microwave though). Garlic sweet and mild and dissolved into the sauce. Novice cooks may cook the garlic at too high a heat (bitter) or not long enough (strong). Take your time with this one.Read more
recipe Chicken with Forty Cloves of Garlic
Jessica Suisun City, CA 10-13-2009
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oh so good!
Rated: 5 stars out of 5

I must first start off by saving, my husbnd and I are garlic freaks! this was so yummy, i used brandy instead of cognac... too...definetely a keeper Read more