40 cloves of pre-peeled garlic
2 (3 1/2-pound) chickens, cut into eighths
Freshly ground black pepper
1 tablespoon unsalted butter
2 tablespoons good olive oil
3 tablespoons Cognac, divided
1 1/2 cups dry white wine
4 sprigs of fresh thyme (easier than plucking and chopping the leaves)
2 tablespoons heavy cream
HOW TO PREPARE:
- Dry the chicken with paper towels. Season liberally with salt and pepper on both sides.
- Heat the butter and oil in Dutch oven over medium-high heat.
- In batches, sauté 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 sauté 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 sauté 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.
- Plop the chicken on a platter and cover with aluminum foil to keep warm.
- 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.
Recipe and Photo from: Nom Nom Paleo