Chicken with forty cloves of garlic

Chicken with Forty Cloves of Garlic 

Does this title sound crazy? Forty cloves? At first I thought yes, but then again I love garlic and always add more to a recipe than it calls for. One of my favorite meals to cook is Sunday dinner for friends and family. I spend a little extra time making a large dinner and cooking something special before starting a new work week. This dish is rich in flavor and will make your house smell amazing. Chicken is browned in a pot and then a cognac cream sauce is built as the chicken simmers on the stove top. Give it a try for your next family gathering.


3 whole heads garlic, about 40 cloves
2 (3 1/2-pound) chickens, cut into eighths
Kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter
2 tablespoons good olive oil
3 tablespoons Cognac, divided
1 1/2 cups dry white wine
1 tablespoon fresh thyme leaves
2 tablespoons all-purpose flour
2 tablespoons heavy cream


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

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.

From Ina Garten’s Barefoot in Paris

Katie’s Notes:

*Instead of boiling the garlic to get it to peel, I simply peeled it myself. Take one clove and place it sideways on the cutting board. Bang the long side of your knife directly on the garlic. The peel will split and easily slide off. OR, you can but pre-peeled garlic at most grocery stores! I won’t tell anyone if you take this shortcut!

*I used only 1 chicken instead of two. This made enough for 6 adults and I had leftovers. I bought one chicken pre cut into 8 pieces for a dinner party of six. Plus, I like having plenty of extra sauce for dipping bread and vegetables.

*Cognac is a type of brandy made from grapes. Any grocery store should have it. You could use brandy instead, but because there are not many ingredients in this recipe, I recommend using cognac if you have it.

Garlic simmering in cognac.-doesn't this look rich and inviting?

Garlic simmering in cognac.-doesn’t this look rich and inviting?

Browning the chicken in the same pot you make the cognac cream sauce in adds flavor and depth to the sauce. All the brown bits get scraped off the bottom of the pan when you add the wine. This is called "deglazing."

Browning the chicken in the same pot you make the cognac cream sauce in adds flavor and depth to the sauce. The brown bits get scraped off the bottom of the pan when you add the wine. This is called “deglazing.”

Bone-in, skin-on chicken breast stays moist and flavorful during this slow cooking process.

Bone-in, skin-on chicken breast stays moist and flavorful during this slow cooking process.

My side dish - roasted green beans and fingerling potatoes with parmesan and truffle salt.

My side dish – roasted green beans and fingerling potatoes with parmesan and truffle salt.

Processed with VSCOcam with c1 preset

Bueller? Bueller? Anyone?

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