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home > recipes > meat > garlic with chicken
3 whole bulbs of garlic (yes, bulbs) 2 (3 1/2 pound) chickens, cut into eighths Kosher salt Freshly ground black pepper 1 Tbs unsalted butter 2 Tbs good olive oil 3 Tbs Cognac, divided 1 1/2 cups dry white wine [brought by Diana] 1 Tbs fresh thyme leaves 2 Tbs all-purpose flour 2 Tbs heavy cream Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. [It's super easy to peel once you blanche like this: you squeeze the cloves right out of their skins.] 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. Add garlic. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 Tbs 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.

Garlic with Chicken


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keyword: garlic
keyword: chicken
recipes for meat
recipes by rcoen
Email Address:
(posted November 12, 2008)

3 whole bulbs of
garlic (yes, bulbs)
2 (3 1/2 pound) chickens, cut into eighths
Kosher salt
Freshly ground black pepper
1 Tbs
unsalted
butter
2 Tbs good
olive oil
3 Tbs
Cognac, divided
1 1/2 cups
dry white wine [brought by Diana]
1 Tbs fresh
thyme leaves
2 Tbs
all-purpose
flour
2 Tbs
heavy cream

Separate the cloves of
garlic and drop them into a
pot of boiling water for 60 seconds. Drain the garlic and peel. [It's super easy to peel once you blanche like this: you squeeze the cloves right out of their skins.] 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.

Add
garlic. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 Tbs 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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