Chicken with 40 Cloves of Garlic
3 heads garlic (about 40 cloves)
Two 3 1/2-pound chickens, each cut into eighths
Kosher salt and freshly ground black pepper
1 T unsalted butter
2 T olive oil
3 T cognac, divided
1 1/2 cups dry white wine
1 T fresh thyme leaves
2 T all-purpose flour
2 T heavy cream
Separate the cloves of garlic, then add them to a small saucepan of boiling water. Boil for 1 minute. Drain and peel the cloves, discarding the skins. Set aside.
Rinse the chicken pieces with cold water, pat dry with paper towels. Season with salt and pepper. In a large pot or Dutch oven, over medium-high, heat the butter and oil. Saute the chicken in batches, skin side down first, until browned, about 3 to 5 minutes on each side. Be careful not to pierce or tear the skin, use tongs or a spatula to turn the pieces.
As it cooks, transfer the chicken to a plate and set aside. Without cleaning the pot, add the garlic, reduce heat and saute for 5 to 10 minutes, or until the cloves are evenly browned.
Add 2 tablespoons of cognac and all of the wine. Bring to a boil and scrape the brown bits from the bottom of the pan. Add the chicken back to the pot, along with any juices in the plate, and sprinkle with the thyme leaves.
Cover and simmer over low heat for about 30 minutes, or until the chicken is cooked through. Transfer the chicken to a platter and cover with foil to keep warm.
In a small bowl, whisk together the flour and 1/2 cup of the liquid from the pot. Pour into the pot and whisk into the remaining liquid and garlic cloves. Increase the heat to medium, add the remaining cognac and the cream. Bring to a boil and cook for 3 minutes.
Season with salt and pepper. Pour the sauce and the garlic over the chicken and serve hot.
*If desired, you can substitute chicken broth for the white wine.
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