Saturday, April 2, 2011

Chicken with Fifty Cloves of Garlic

50 cloves of garlic? Yes, and it is delicious! It is not scary garlic tasting because the garlic cloves cook slow and mellow out.
  • 8 chicken thighs
  • 1 T. butter
  • 2 T. olive oil
  • 50 cloves of garlic, 3 – 4 heads
  • 1 ½  C. white wine
  • 3 T. Cognac
  • 1 T. fresh thyme
  • 2 T. heavy cream
  • 2 T. flour
  1. In a Dutch oven, melt butter and olive oil over medium-high heat
  2. Dry chicken with paper towels and season with salt and pepper
  3. Fry chicken in two batches
  4. Fry off chicken skin side down, 5 minutes on each side
  5. Place chicken on a plate and cover with foil while the other batch cooks
  6. Remove the second batch and cover with the foil
  7. Add the garlic to the pot and cook for 10 minutes until all pieces are browned
  8. Add the wine and 2 T. of the Cognac
  9. Let the liquid come to a boil, then add chicken back to the pot
  10. Sprinkle with thyme
  11. Bring to boil again, then reduce to a medium-low heat and cover
  12. Cook for 1 hour
  13. Remove chicken and place it back on the plate and cover with foil
  14. Remove ½ C. of liquid from the pot into a bowl
  15. Whisk in the flour and return to the pot with 1 T. of Cognac and the cream
  16. Let boil for 3 minutes
  17. Return chicken to the pot and heat through for 5 minutes
Tips and Tricks:
  • This recipe can be made with all parts of the chicken.  I make it with thighs because they taste the best.
  • Brandy can be used in place of the Cognac.  It’s much less expensive.
  • They sell pre-peeled garlic in the produce section of the grocery.  It is a big help with this recipe.  If you can’t find it  get the  heads of garlic.   Bring a pot of water to boil and separate the garlic.  Don’t peel it.  Put the garlic in the boiling water for one minute.  Strain water and now peel.  It makes it a lot easier.
  • I've served this with potatoes or pasta.  It is good both ways.  Don't forget the dinner rolls.  You'll want to soak up the gravy.

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