Recipe

Chicken With Forty Cloves Of Garlic Recipe

	Jencathen / All my dishes 1 year, 1 month ago This recipe is one of my favorites. I believe it is from Barefoot Contessa. Everyone I have served this to has wanted the recipe. Prep:35m Cook:65m Servings:6	Jencathen
	chicken garlic french wine cream

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Fans

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Ingredients

3 whole heads garlic, about 40 cloves

2 (3 1/2 pound) chickens, cut into eights

Kosher salt

Freshly ground black pepper

1 tablespoon unsalted butter

2 tablespoons 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 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 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 per 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 to a plate and continue to saute all the chicken in batches.

Remove the last chicken to the plate and add all the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often until evenly browned.

Add 2 tablespoons of 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 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 Cognac and the cream, and boil for 3 minutes.

Add salt and pepper, to taste.

Pour the sauce and the garlic over the chicken and serve.

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Comments

upstatevoyager 1 year, 1 month ago said:
Be very careful what kind of white wine to use in this. I made it with a White Burgundy and it came out tasting like kerosine. Truly awful!

jencathen 1 year, 1 month ago said:
Good point upstate. Rule of thumb if you wouldn't drink it don't cook with it. I usually use a good bottle of Chardonnay or Sauvignon Blanc for this dish.

trigger 10 months, 3 weeks ago said:
A great dish You are absolutely correct about choosing the wine.
I am sold on your cooking ability If we could only send taste through the web.

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