My motto is you can never have too much garlic but if you're not a garlic lover, don't let the amount of garlic in this recipe scare you away. A very flavorful and mellow garlic flavor is produced in this creamy sauce.
Are you drooling yet?
4 split bone-in, skin-on chicken breasts OR 5-8 bone-in, skin on chicken thighs
1 tablespoon butter
2 tablespoons olive oil
20 cloves of garlic, peeled
2 tablespoons cognac (you can substitute brandy)
1 cup dry white whine
1 tablesppon fresh thyme leaves
2 tablespoons AP flour
2 tablespoons heavy cream
Kosher salt and freshly ground black pepper
Rinse and pat dry chicken with paper towels. Generously seaon chicken with salt and pepper and set aside.
Heat the oil and butter in a Dutch oven over medium-high heat. Brown chicken on both sides, about 6 minutes. Transfer chicken to a plate and reserve.
Drain all but 1 tablespoon of fat from the Dutch oven. Add the galric and cook stirring until lightly browned and fragrant, about four minutes. Keep the garlic moving, you don't want it to burn. Add the cognac or brandy, white wine, and thyme to the pot. Bring the mixture to a boil and then return chicken to the pot. Reduce the heat to medium-low, cover and allow to simmer until the chicken is thoroughly cooked, about 30 minutes.
Transfer the chicken to a plate and tent with foil. Whisk the flour into the sauce and raise the heat to medium-high and bring the sauce back to a boil. Whisk in the heavy cream and continue cooking until the sauce thickens, about 3 minutes. Season sauce with salt and pepper to taste.
Ladle the sauce over the chicken, serve with your favorite sides - mashed potatoes or rice and a green vegetable.
This is a guaranteed smile maker.
Have a great weekend!!!