Chicken with 40 cloves of garlic

By admin
07 December 2010

Serves 6

“Most people are aware of this recipe but many haven’t had the courage to try it.”

3-4 garlic bulbs (about 40 cloves)

1 large chicken, jointed (or buy 6 separate joints)

freshly ground salt and pepper

15 ml (1 T) butter

30 ml (2 T) olive oil

45 ml (3 T) cognac (or good brandy)

375 ml (1½ c) dry white wine

30 ml (2 T) fresh thyme leaves (or sage or parsley)

30 ml (2 T) flour

45 ml (3 T) crème fraîche

Break up the garlic bulbs and plunge the cloves into boiling water for a minute.

Drain and peel.

If you make the dish in summer with young garlic you can use the cloves whole; halve “old garlic” (ail sec) and remove the green shoot, otherwise the garlic will taste bitter.

Season the chicken pieces on both sides with salt and pepper.

Heat the butter and oil in a heavybased pot over medium to high heat. Brown the chicken pieces for about 4 minutes on each side until golden brown.

Remove and set aside.

Add the garlic cloves to the pot, reduce the heat and stirfry for 7 minutes until evenly browned.

Add the wine and 30 ml (2 T) cognac and raise the heat until the liquid comes to the boil.

Scrape the pot to loosen the brown bits.

Return the chicken pieces to the pot with the thyme, sage or parsley.

Cover and allow to simmer over low heat for 30 minutes until tender.

Remove the chicken, cover with foil and keep warm.

Remove half a cup of liquid from the pot, combine with the flour in a small bowl and stir into the liquid in the pot.

Raise the heat, add the remaining cognac and the crème fraîche and cook for 3 minutes.

Season to taste with salt and pepper.

Spoon the sauce and garlic cloves over the chicken.

Serve at once.

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