Chicken with how many cloves of garlic, you say? Yes, 40. Well, I halved the recipe, so used a few less, but nonetheless – that’s a lot of garlic. No worries – it gets so super sweet in the cooking process that you’ll delight in chewing on the entire cloves while eating. No garlic breath either, I promise.
Chicken with 40* Cloves of Garlic and Cognac Gravy
serves 3-4 / adapted from this recipe
Here’s what I used:
- 3 pounds of quartered chicken legs, separated into drumsticks & thighs – skin on, bone in
- 25 cloves of garlic (about 2 heads – I buy pre-peeled at Market Basket for this, because, c’mon…)
- 1/2 tablespoon butter
- 1 tablespoons olive oil
- 1/5 tablespoons cognac, divided (I bought a nip of courvoisier)
- 3/4 cups white wine
- 1 tablespoon fresh thyme leaves
- 2 tablespoons flour
- 2 tablespoons heavy cream (I used FF half and half as that was what I had)
*I halved the recipe so used around half the garlic…
Here’s what I did:
- 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 5 minutes on each side.
- When a batch is done, transfer it to a plate and continue to saute all the chicken. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat to low and saute for 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.
- When 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 S&P.
- Pour the sauce and the garlic over the chicken and serve hot. I served over goat cheese mashed potatoes.
For the broccoli – this roasted broccoli is SO good, I could literally eat it every day.
- Preaheat oven to 425. Trim an inch off the end of a full stalk of broccoli and slice length-wise into pretty branches.
- Spread broccoli on baking sheet and season with olive oil (just a drizzle), salt and pepper.
- Roast in oven for 20-30 minutes until the edges are brown and crispy. Shave parmigiano regianno over the hot broccoli and squeeze with a little lemon juice. Serve.