Skip to main content

40 cloves of garlic Chicken


That is not a mistake, and no I am not scared of Vampires, au contraire I love them ever since Twilight so don't let the amount of garlic scare you away. This produces a sweet mild garlic flavor which is perfectly balanced with the white wine and cognac which how can you resist?
I followed this recipe exactly exceptt for the whole chickens because I have issues with cutting up the whole chicken into pieces so I bought an equal amount of breast on the bone and legs so the dirty work was already done for me, yeah I'm a baby.
  • 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

Directions

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.

Labels:

Comments

  1. AnonymousMarch 16, 2009 at 9:32 PM

    ok. ules. this one looks DAAAAALISH!!!! shame i am on a cranberry fat flush this week. looks yuuuum.

    ReplyDelete

Post a Comment

Popular posts from this blog

Delish Chicken Chili

We are a household of chili lovers. Derek typically makes the chili in the house, but when I came across Barefoot Contessa's Chicken Chili, I knew I had to try to make this one. I added some ingredients that I felt she had left out, like BEANS!!! Who doesn't add beans to chili? I also used San Marzano tomatoes because they are the tastiest little red beasts ever!!!!!!! Oh and I did not use ANY of the peppers, because I hate peppers, and refuse to eat them, and stomp my feet on the ground if they are in my food. So here you go....I will put into parenthesis what I added to the dish. Ingredients * 4 cups chopped yellow onions (3 onions) * 1/8 cup olive oil, plus extra * olive oil, for chicken * 1/8 cup minced garlic (2 cloves) * 2 red bell peppers, cored, seeded, and large-diced * 2 yellow bell peppers, cored, seeded, and large-diced * 1 teaspoon chili powder * 1 teaspoon ground cumin * 1/4 teaspoon dried red pepper flakes * 1/4 teaspoon ca...
Post a Comment
Read more

QUICK & Easy Garlic Shrimp

Another easy shrimp recipe. It's actually a Rachel Ray recipe that I changed up a bit (am I the only one that really does not find her that cute and bubbly, but actually a bit irritating), ANYway, She calls it her 4 minute spicy garlic blah blah recipe. It's not spicy, I doubled the red pepper and still nada, she is obviously a wuss, but it's good and easy and I was looking for a recipe with ingredients I already had. I decided too give peace a chance, and try one of her recipes. You can find her original recipe here http://www.foodnetwork.com/recipes/rachael-ray/4-minute-spicy-garlic-shrimp-recipe/index.html OR the better version below :) This is good as an appetizer, or as a main dish over pasta. Spicy Garlic Shrimp inspired by Rachel Ray Ingredients: 1 lb. large shrimp, deviened and shelled 1 1/2 Tbsp sesame or Olive oil 5 garlic cloves, minced or pressed 1 tsp red pepper flakes (I doubled the amount she had, but you can cut it in half if you are not hardcore like moi) ...
Post a Comment
Read more

Caramel Apple Cheesecake

I have been making this every year during this time of year, it's Paula Deen's recipe. It's perfect for Thanksgiving. It's an amazingly easy recipe, takes me less than 10 minutes to prepare and the baking time is what takes the longest. It is SO yummy, everyone LOVES it and always asks for it. I love Paula!!! Ingredients 1 (21-ounce) can apple pie filling 1 (9-inch) graham cracker crust 2 (8-ounce) packages cream cheese, at room temperature 1/2 cup sugar 1/4 teaspoon vanilla extract 2 eggs 1/4 cup caramel topping 12 pecan halves, plus 2 tablespoons chopped pecans Directions Preheat the oven to 350 degrees F. Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling. Bake for 30 to 35 minutes, or until the center of the cake is set. Cool to room temperature. Mix the reserved pie filling and caramel topping in a smal...
1 comment
Read more