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1
Boil 4 Cups of Water.
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2
Separate All Garlic Cloves and add them to Boiling Water for 1 minute.
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3
Remove Skin from Garlic Cloves.
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4
Combine Minced Shallot, dash of Cayenne pepper, and 1 tablespoon of Thyme.
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5
Rub the seasoning of Shallot, cayenne and Thyme in between chicken skin.
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6
Heat on medium-high in a large Dutch Oven Pot the Olive Oil and Butter.
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7
Braise the Chicken (make sure your chicken is washed and patted dry).
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8
Braise the Chicken in batches for 5 minutes or until Golden Brown.
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9
Remove chicken to rest aside in a dish.
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10
Add the 40 Cloves of Garlic to the pot.
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11
Sauteed Garlic in residual oils in the pot until Golden Brown.
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12
Add 2 Tablespoons of Cognac and All of the Wine.
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13
Bring to a boil then add back all of your chicken.
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14
Bring down the heat to the lowest you can.
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15
Sprinkle the rest of the Thyme Leaves.
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16
And cover to simmer on the lowest flame for 30 Minutes until cooked.
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17
In a bowl take Flour, heavy cream and 1 Cup of the Gravy and whisk.
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18
Whisk until smooth and add in 1 Tablespoon of Cognac.
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19
Add to the pot and combine well and bring to boil for 2 minutes
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20
Taste Test the Gravy, add desired Salt and Pepper.
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21
You can add the chicken back to the pot or spoon gravy over chicken.
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22
Serve Hot.
