Chicken with Forty Cloves of Garlic
The recipe Chicken with Forty Cloves of Garlic can be made in roughly 1 hour and 40 minutes. This main course has 1334 calories, 101g of protein, and 88g of fat per serving. This recipe serves 6. For $5.59 per serving, this recipe covers 43% of your daily requirements of vitamins and minerals. 64 people were glad they tried this recipe. It is brought to you by Foodnetwork. If you have whole garlic, fresh thyme leaves, cognac, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a spectacular spoonacular score of 91%. Chicken with Forty Cloves of Garlic, Chicken with Forty Cloves of Garlic, and Chicken with Forty Cloves of Garlic are very similar to this recipe.
Servings: 6
Preparation duration: 35 minutes
Cooking duration: 65 minutes
Ingredients:
Freshly ground black pepper
2 (3 1/2-pound) chickens, cut into eighths
3 tablespoons Cognac, divided
1 1/2 cups dry white wine
2 tablespoons all-purpose flour
1 tablespoon fresh thyme leaves
2 tablespoons heavy cream
Kosher salt
2 tablespoons good olive oil
1 tablespoon unsalted butter
3 whole heads garlic, about 40 cloves
Equipment:
pot
paper towels
dutch oven
spatula
tongs
frying pan
aluminum foil
whisk
bowl
Cooking instruction summary:
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.
Step by step:
1. Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds.
2. Drain the garlic and peel. Set aside.
3. Dry the chicken with paper towels. Season liberally with salt and pepper on both sides.
4. 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.
5. 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.
6. 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.
7. 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.
8. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland.
9. Pour the sauce and the garlic over the chicken and serve hot.
Nutrition Information:
covered percent of daily need
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Chicken with Forty Cloves of Garlic Recipe
