Chicken With Chardonnay And 40 Cloves Of Garlic

1. 1

   Separate cloves of garlic and drop them into a pot of boiling water for 60 seconds. This blanching makes them easier to peel. Drain and peel, then set aside.

2. 2

   Dry the chicken with paper towels (this helps it to brown nicely) and liberally salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over med-high heat. In batches, saute the chicken, skin side first, until browned (about 3-5 min on each side). Take care not to pierce skin when turning. Transfer to chicken to plate. Continue with batches until done. Once chicken is done, add garlic to the pot. Lower heat and saute 5-10 min, turning often so garlic does not burn and turn bitter. Add wine (and Cognac if using) and return to boil, scraping the brown bits from the bottom of the pan. Return chicken to pot with juices. Add the thyme and nutmeg, then cover and simmer about 30 min. until the chicken is cooked and tender.

3. 3

   Remove chicken to platter and keep warm. In a small bowl, whisk together 1-1/2 cups of the sauce with the flour, then stir it back into the pot. Raise heat and add the cream, then boil for 3 min. Add salt and pepper to taste. Pour sauce and garlic over chicken, sprinkle with parsley, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.