Ingredients:
40 cloves of garlic
2 chickens, cut into pieces
salt and pepper
1 Tbsp unsalted butter
2 Tbsp olive oil
3 Tbsp Cognac or Brandy, divided
1-1/2 cups dry white wine
1 Tbsp fresh thyme
2 Tbsp flour
2 Tbsp heavy cream
Separate the cloves of garlic and drop them into boiling water for one minute. Drain and peel.
Dry chicken with paper towels. Season with salt and pepper. Heat butter and oil in a large pot over medium-high heat. Saute the chicken in batches until brown, 3 to 5 minutes each side. Remove browned chicken from the pot and set aside. Add the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning frequently until evenly browned. Add 2 Tbsp of Cognac or Brandy and the wine, return to a boil, scrape the brown bits from the bottom of the pan. Return the chicken to the pot and sprinkle with thyme leaves. Cover and simmer over low heat for about 30 minutes, until chicken is done.
Remove the chicken to a serving platter and cover with foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce with the flour, then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac or Brandy and the cream. Boil for 3 minutes. Season to taste. Pour sauce and garlic over the chicken and serve.
