2500 Cal (6x 417)

chicken:

3 heads garlic (about 40 cloves)
1 Tbsp. butter
2 Tbsp. olive oil
2 lbs. chicken breasts
2 Tbsp. cognac
1 1/2 cups white wine
1 Tbsp. thyme

  • Separate cloves of garlic and peel (boiling for a minute can help loosen skins)
  • Cut chicken into portions and season with salt and pepper.
  • Heat butter and olive oil in a large pot and saute chicken parts in batches until, browned (3-5 minutes per side).
  • Remove chicken and add garlic to the pot. Saute 5-10 minutes until browned.
  • Add cognac and wine, bring to a boil, and scrape bits from bottom of the pan.
  • Return chicken to the pot, sprinkle with thyme leaves and cover.
  • Simmer for 30 min. until chicken is tender.
  • Remove chicken from pot and cover to keep warm.

sauce:

2 Tbsp. flour
1 Tbsp. cognac
2 Tbsp. cream

  • Remove half of the sauce and whisk with flour. Return to pot and mix well.
  • Add cognac and cream, bring to a boil for 3 min. Pour over chicken and serve hot.

Source: http://www.foodnetwork.com/recipes/ina-garten/chicken-with-forty-cloves-of-garlic-recipe/

01/07/2023: Non-alcoholic version for Dry January: use chicken stock instead of wine and lime juice instead of cognac.