1. Blanch the Garlic

First, separate the garlic cloves and drop them into a pot of boiling water for 60 seconds. Drain and peel them. This step mellows the garlic's pungency.

2. Sear the Chicken

Pat the chicken pieces dry and season them generously with salt and pepper. Heat the olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, brown the chicken on all sides, about 3-5 minutes per side. Set the browned chicken aside on a plate.

3. Sauté the Aromatics

Lower the heat to medium, add the peeled garlic cloves to the pot, and cook for 5-10 minutes, stirring often, until they are lightly browned.

4. Deglaze and Simmer

Pour in 2 tablespoons of the Cognac and the white wine, scraping up any browned bits from the bottom of the pot. Bring to a boil. Return the chicken pieces and any accumulated juices to the pot. Sprinkle with fresh thyme. Cover the pot, reduce the heat to low, and let it simmer for about 45-50 minutes, or until the chicken is cooked through and tender.

5. Finish the Sauce

Transfer the cooked chicken to a serving platter. In a small bowl, whisk the flour with a few tablespoons of the cooking liquid until smooth. Stir this mixture back into the pot to thicken the sauce. Add the remaining Cognac and the cream, and let it bubble for a few minutes. Season with salt and pepper to taste.

6. Serve

Pour the creamy garlic sauce over the chicken. The tender, sweet garlic cloves can be spread on toasted bread. Serve immediately.

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Recipes

Aromatic Revelation: Italian 40-Clove Garlic Chicken

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