I love this recipe. It’s from one of my favorite cook books, Barefoot in Paris. The chicken is really moist from cooking it with the lid on and the sauce is so amazing. I like to serve this on pureed parsnips. Enjoy!
Chicken with 40 Cloves of Garlic
Author: Adapted from Barefoot in Paris
Recipe type: Main
Cuisine: French
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 6 split chicken breast with skin, on the bone
- 3 heads of garlic
- Salt & Pepper
- 1 Tbsp unsalted butter
- 2 Tbsp olive oil
- 3 Tbsp Cognac
- 1½ cups dry white wine
- 1 Tbsp dried thyme
- 2 Tbsp all-purpose flour
- 2 Tbsp heavy cream
Instructions
- Dry the chicken and salt and pepper well.
- Seperate the garlic cloves and put them into a saucepan of boiling water for 1 minute, drain and peel the garlic.
- Heat a dutch oven with the olive oil and butter and, working in batches, brown the chicken on both sides (starting with the skin side down). Will take about 3-5 minutes per side.
- When chicken is done, remove from pan and rest on a cookie sheet.
- Add the garlic, salt & pepper and stir frequently until the garlic is nicely browned, about 10 minutes.
- Add the cognac and wine, bring to a boil and scrape the pan to get all the brown bits. Add the thyme and return the chicken and juices to the pan. Cover, and simmer until the chicken is cooked through, about 30 minutes.
- Whisk the flour and ½ cup of the pan sauce in a small bowl to make a roux. Add the roux to the pan and whisk well.
- Add the heavy cream, season and simmer for 3-5 minutes until the sauce has thickened slightly.
- Serve the chicken with the sauce. You can serve the chicken either on the bone, or cut it off the bone before serving.