Chicken with 40 Cloves of Garlic (or 50 or 60)

Don't worry about the amount of garlic in this dish.  As you cook garlic, it softens and sweetens and flavors any dish wonderfully.  I bought a large bag of peeled garlic cloves at Sam's for around $6 and it was worth every penny.  I counted out 40 and thought....hmmm...might as well make it 50.  And maybe I added a few more. 

This recipe is based on Ina Garten's version, but I've changed it slightly to make more of the wonderful sauce.  You'll be glad you have more, too.

40 - 50 garlic cloves, peeled

1 whole chicken, cut up and an extra 4 or 5 chicken thighs (use whatever pieces you like)

kosher salt and freshly ground black pepper

2 T. unsalted butter

2 T. olive oil

6 T. cognac, divided

2 cups dry white wine

1 T. fresh thyme

2 T. all purpose flour

1/2 cup heavy cream

Rinse and dry the chicken with paper towels.  Liberally season with salt and pepper on both sides. 

Heat the butter and oil in a large pot or Dutch oven over medium high heat.  A few pieces at time, brown the chicken on both sides, skin side down first, about 3 - 5 minutes per side.  Turn with tongs, not a fork so you don't pierce the skin.

Transfer the browned pieces to a plate and continue to brown the remaining pieces.  When all the chicken is browned, add all of the garlic cloves to the pot and lower the heat and saute for 5 - 10 minutes, stirring frequently until evenly browned. 

Add 3 T. cognac and the wine, return to a boil and scrape up the browned bit from the bottom of the pot.  Return the chicken to the pot and sprinkle with the thyme. 

Cover and simmer over low heat for about 30 minutes until the chicken is done.

Remove the chicken from the pot and cover with foil to keep warm.  In a small bowl, whisk together the flour and 1/2 cup of the sauce and then whisk it back into the sauce in the pot.  Raise the heat and add the remaining Cognac and the cream and boil for 5 minutes. 

Add salt and pepper to taste.  Either put the chicken back into the pot or plate chicken and ladle the sauce over the chicken.

I served this with mashed potatoes made with goat cheese and heavy cream.  It was heavenly.