Requested: 40 Clove Garlic Chicken
From: Linda
40 Clove Garlic Chicken
Could you send me the receipe for this chicken dish? Thanks


Chicken with 40 Cloves of Garlic

Serves 6
>From Ina Garten

3 whole heads garlic, (about 40 cloves)
2 (3.5 pound) chickens, cut into eighths
Kosher salt
Freshly ground black pepper
1 Tbsp unsalted butter
2 Tbsp good olive oil
3 Tbsp cognac, divided
1 1/2 cups dry white wine
1 Tbsp fresh thyme leaves
2 Tbsp all purpose flour
2 Tbsp heavy cream

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 3-5 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 5-10 min. turning often, until
evenly browned. Add 2 Tbsp 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 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 1 Tbsp 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.

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/