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Ingredients Jump to Instructions ↓

  1. 3 heads garlic, peeled

  2. 2 (3 1/2 pound) chickens, cut into eighths Kosher sea salt Freshly ground black pepper to taste

  3. 1 tbsp. unsalted butter

  4. 2 tbsp. extra virgin olive oil

  5. 3 tbsp. Cognac, divided

  6. 1 1/2 cups dry white wine (we prefer Chardonnay)

  7. 1 tbsp. fresh thyme

  8. 2 tbsp. all-purpose flour

  9. 2 tbsp. heavy cream

Instructions Jump to Ingredients ↑

  1. Separate the cloves of garlic and blanch in a pot of boiling water for 60 seconds. Drain, and peel. Set aside.

  2. Remove excess moisture from the chicken by patting with paper towels. Season both sides and under skin with salt and peppper.

  3. Heat the butter and oil in a large cooking pan over a medium-high flame. Dividing up the chicken in batches, saute (skin side down first) until nicely browned, about 3 to 5 minutes on each side. Turn carefully not to bruise the skin. If the fat is burning, reduce the flame.

  4. As breasts continue to brown, transfer to a plate and continue to saute all the chicken in batches. Once all chicken has been transferred to a plate, toss in garlic to the same pan and brown in the chicken fat. Reduce flame and brown for 6-7 minutes.

  5. Add 2 tablespoons of the Cognac and the wine, reduce to half. Scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with fresh herbs. Simmer covered on low heat another half hour.

  6. Transfer chicken breasts to a platter and cover keep warm.

  7. In a small bowl, mix together 1/2 cup of the sauce with the flour and pour into in the pot. Increase the heat and pour in remaining Cognac and the cream, and simmer for a few minutes.

  8. Season once more with salt and pepper to taste. Pour the sauce and the garlic over the chicken and serve hot. Best with pasta or rice pilaf.<

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