Chicken with 40 cloves

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 279.2
  • Total Fat: 7.2 g
  • Cholesterol: 93.0 mg
  • Sodium: 492.8 mg
  • Total Carbs: 10.4 g
  • Dietary Fiber: 0.5 g
  • Protein: 30.7 g

View full nutritional breakdown of Chicken with 40 cloves calories by ingredient
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Introduction

see http://Andrea-thekitchenwitch.blogspot.com for full details and photos see http://Andrea-thekitchenwitch.blogspot.com for full details and photos
Number of Servings: 6

Ingredients

    1 whole chicken cut into 8 pieces (2 thighs, 2 legs, 2 wings, 2 breasts)
    S&P
    2 T EVOO
    40 cloves of garlic peeled (about 2.5 heads)
    1 1/2 c white wine
    3 T cognac
    2 T heavy cream
    1 t dry thyme or 4 fresh sprigs
    2 T flour

Directions

makes 6 servings with sauce

Pat the chicken dry. Cover pieces with salt & pepper.

Heat a dutch oven over medium heat. Once hot add the EVOO and 4 pieces of chicken. Once browned flip and brown on 2nd side. Remove from pan & set aside. Brown remaining chicken and reserve with the rest.

Add garlic to the pan and stir well to coat in oil. Cook garlic until its evenly browned on all sides. Take care to move the garlic often and flip it to avoid burning. If you burn any remove it, this will bitter the dish.
Once garlic is browned add the cognac (remove pan from open flame if cooking over gas) and wine, scraping bottom to loosen cooked on bits. Bring to a boil then add chicken back to pan, along with any juices that have collected on the bottom. Place the chicken in the pan in this order: thighs, legs, wings, boneless breasts on top. The placement will ensure even cooking for all pieces. Sprinkle thyme over top, cover and reduce heat to very low.
Cook over very low heat for 30-45 minutes or until chicken is done through. Remove chicken to a plate, cover with foil and allow to rest while sauce is prepared.

Remove 1/2 cup of the cooking liquid. Add the flour to this, whisk well to make a thick paste. Pour the thickened liquid into the pot, whisking well to incorporate. Bring to a boil and cook 2 minutes. Add 1 T cognac and 2 T heavy cream, stir to incorporate and simmer for 1 minute. Serve sauce with chicken and enjoy.

Number of Servings: 6

Recipe submitted by SparkPeople user KITCHENWITCHAY.

TAGS:  Poultry |

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