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To make the big job of peeling 40 cloves of garlic a bit easier, this recipe starts by blanching the cloves briefly to loosen the skin. To do so, separate the cloves from 3 heads of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and let it cool slightly before peeling. Set aside.<\/p>\n<\/div>\n<\/div>\n
Next, lay two 3 1\/2 pound chickens that have been broken down into eight pieces (or 7 pounds assorted chicken pieces) on a bed of paper towels. Pat them dry and season generously with salt and pepper on all sides.<\/p>\n<\/div>\n<\/div>\n
To cook the chicken, heat 1 tablespoon butter and 2 tablespoons extra-virgin olive oil in a large pot or Dutch oven over medium-high heat. Working in batches, saut\u00e9 the chicken in the fat, skin side down first, until golden on both sides, about 3 to 5 minutes per side. Transfer chicken to a plate when it\u2019s done and continue to saut\u00e9 all the chicken in batches. Once all the chicken has been seared, add garlic to the pot. Lower the heat to medium and saut\u00e9 garlic for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of Cognac and 1 1\/2 cups of dry white wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with 1 tablespoon fresh thyme leaves. Cover pot and simmer over low heat for about 30 minutes, until all the chicken is done.<\/p>\n<\/div>\n<\/div>\n
Transfer the chicken to a platter and cover loosely with aluminum foil to keep warm. In a small bowl, whisk together 1\/2 cup of the sauce and 2 tablespoons of all-purpose flour, then whisk it back into the sauce in the pot. Raise the heat to medium, add another tablespoon of Cognac and 2 tablespoons of heavy cream, and boil for 3 minutes, stirring occasionally. Season the sauce to taste with salt and pepper. Pour the sauce and the garlic over the chicken and serve with chopped parsley, if desired.<\/p>\n<\/div>\n<\/div>\n
Though it\u2019s been quite a while since I\u2019ve been stuck inside during a snowstorm, I definitely<\/em> see Ina\u2019s vision. This ultra-rich and incredibly savory dish is exactly the type of thing I crave when the temperature takes a nosedive. The sauce, which is loaded with sweet, nutty, butter-soft roasted garlic<\/a>, makes this the type of dish that absolutely requires a side of potatoes or crusty bread to ensure no drop goes to waste. The chicken itself was juicy and tender, but its main function is to be a vessel for the sauce. Both homey and decadent, I think this dish would be perfect for a wintery dinner party or holiday celebration.<\/p>\n<\/div>\n<\/div>\n Aside from the deep garlicky flavor, the taste of alcohol \u2014 in the form of white wine and Cognac \u2014 is very much present. If you\u2019re not typically a fan of that flavor, I\u2019d skip this one. The alcohol is pretty crucial to the sauce (though it\u2019d be worth experimenting with other liquids like chicken broth), and even though the harshness is cooked out, their flavor is still front-and-center in this dish.\u00a0<\/p>\n<\/div>\n<\/div>\nTwo Tips For Making Ina Garten\u2019s 40 Clove Chicken<\/h3>\n<\/p>\n<\/div>\n