This version of chicken with 40 cloves of garlic tops seared chicken with rich-tasting sauce made with cognac, white wine, heavy cream, all-purpose flour and a hint of fresh thyme. Serve over pasta, brown rice or couscous. It’s one of our delicious recipes for a fancy dinner that’s sure to please all. Smart Recipes, American Recipes, Chicken Recipes, Recipes Chicken American Chicken With Forty Cloves Of Garlic Chicken With Forty Cloves Of Garlic Recipe | RecipeSavants.com PT1H5M Serves 6 Ingredients: 3 Heads Garlic 6 Pounds Chicken 0 To Taste Kosher Salt 0 To Taste Black Pepper 1 Tablespoon Unsalted Butter 2 Tablespoons Olive Oil 3 Tablespoons Cognac 1.5 Cups Dry White Wine 1 Tablespoon Fresh Thyme 2 Tablespoons All-Purpose Flour 2 Tablespoons Heavy Cream Separate all the cloves from garlic head. In a pan of boiling water, place garlic cloves for about 1 minute. Drain the garlic cloves completely and then, peel them. Keep aside. With paper towels, pat the chicken dry. Season chicken with salt and black pepper generously. In a large pan, heat the oil and butter over medium-high heat. Place chicken pieces, skin side down in batches and sear for about 3-5 minutes per side. Transfer the chicken pieces to the plate. In the same pan, add all garlic cloves over low heat and cook for about 5-10 minutes, flipping occasionally. Add wine and 2 tablespoons of Cognac and bring to a boil, scraping the brown bits from the bottom of the pan. Add cooked chicken to the pan with the juices and thyme leaves and simmer, covered for about 30 minutes. Transfer the chicken to a platter. With a piece of foil, cover the chicken pieces to keep warm. In a small bowl, add ½ cup of the pan sauce and flour and beat until well combined. Add flour mixture to the pan, beating continuously. Increase the heat to medium. Stir in remaining 1 tablespoon of Cognac and cream and boil for about 3 minutes. Add salt and pepper and remove from heat. Place the sauce over the chicken and serve hot.

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