Chicken with Forty Cloves of Garlic

Name: Chicken with Forty Cloves of Garlic
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Freshly ground black pepper; 3 kilograms chickens, cut into eighths; 3 Tbsps Cognac, divided; 355 milliliters dry white wine; 2 Tbsps all-purpose flour; 1 Tbsp fresh thyme leaves; 2 Tbsps heavy cream; 6 servings Kosher salt; 2 Tbsps good olive oil; 1 Tbsp unsalted butter; 3 heads whole heads garlic, about 40 cloves

Chicken with Forty Cloves of Garlic might be just the main course you are searching for. This recipe serves 6. One serving contains 1311 calories, 100g of protein, and 88g of fat. A mixture of kosher salt, wine, cognac, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the cognac you could follow this main course with the Cognac Butterscotch Pudding as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes.

Instructions

Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds.

Ingredients you will need

Clove

Garlic

Water

Equipment you will use

Pot

Drain the garlic and peel. Set aside.

Ingredients you will need

Garlic

Dry the chicken with paper towels. Season liberally with salt and pepper on both sides.

Ingredients you will need

Salt And Pepper

Whole Chicken

Equipment you will use

Paper Towels

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.

Ingredients you will need

Whole Chicken

Butter

Cooking Oil

Equipment you will use

Dutch Oven

Spatula

Tongs

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.

Ingredients you will need

Whole Chicken

Garlic

Equipment you will use

Pot

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.

Ingredients you will need

Thyme

Whole Chicken

Cognac

Wine

Equipment you will use

Frying Pan

Pot

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.

Ingredients you will need

Whole Chicken

Cognac

Cream