40 Clove Garlic Chicken

• 1 whole roasting chicken, cut into pieces
• 3 whole heads of garlic
• 1 tablespoon butter
• 2 tablespoons olive oil
• 1 1/2 cups dry white wine
• 3 tablespoons cognac
• 2 tablespoons heavy cream
• 2 tablespoons flour
• 1 tablespoon fresh thyme leave
• 1 tablespoon salt
• 1 tablespoon pepper

1. Boil garlic cloves for 60 seconds. Drain & peel.
2. Season chicken liberally with salt and pepper.
3. Heat butter and olive oil in large pan over med-high heat.
4. Saute chicken skin side down first until brown, about 4 minute Turn over with tongs (do not pierce skin) and brown on other side, another 4-5 minute.
5. When chicken is brown, transfer to plate.
6. Add garlic cloves to pan and saute 5-10 minute until evenly browned.
7. Add wine and 2 tbs. cognac, bring to a simmer and scrape bottom of pan.
8. Return chicken to pan and spirinkle with thyme.
9. Cover and simmer about 30 minute or until chicken is cooked through.
10. Remove chicken to platter and keep warm.
11. In a small bowl, whisk together flour and 1/2 cup sauce from pan then whisk it back into pan.
12. Add cream and last tbs. of cognac. Cook 3 minute and add Salt and pepper to taste.
13. Pour sauce and garlic over chicken and serve hot.

roasting chicken, garlic, butter, olive oil, white wine, cognac, heavy cream, flour, thyme, salt, pepper

Taken from www.food.com/recipe/40-clove-garlic-chicken-192212 (may not work)