This is a favorite for someone that grows garlic. Modified from Barefoot in Paris, 2004
Prep Time: 35 Prep Time: -- Cook Time:1 hr 5 min
3-4 whole heads garlic, about 40 cloves
4 large chicken breasts( I prefer deboned breasts with skin on, but you can use whole bone in chicken 2-3 lbs, cut into eighths)
Freshly ground black pepper
1 tablespoon unsalted butter ( I sometimes use clarified butter)
2 tablespoons extra virgin olive oil
3 tablespoons Cognac, divided
1 1/2 cups dry white wine. (I use sauvignon blanc)
1 tablespoon fresh thyme leaves
2 tablespoons all-purpose flour
2 tablespoons heavy cream
Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.
2. 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.
7. 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 and add the remaining tablespoon of Cognac and cream, and boil for 3 minutes.
- Add salt and pepper, to taste