French Garlic Chicken

• 1 Tbsp. olive oil
• 4 lb. bone in, skinned chicken pieces
• salt and ground pepper
• 40 cloves garlic, unpeeled
• 1 3/4 c. dry white wine
• 4 sprigs thyme
• 1 sprig rosemary
• 3 Tbsp. cognac
• fresh parsley
• 12 1/2 thick slices coarse bread

1. Preheat oven to 350u0b0.
2. Heat oil in heavy flameproof casserole dish wide enough to accommodate single layer of chicken.
3. Add chicken, salt and pepper.
4. Saute for 5 minutes on both sides; remove from pot.
5. Add garlic, all but 1 clove; saute until brown. Don't worry about scorching.
6. Spread cloves; return chicken to pot.
7. Add wine, thyme and rosemary; cover.
8. Bake for 55 minutes; remove from oven.
9. Heat cognac in small pan and light.
10. Pour over chicken; shake until flames die.
11. Sprinkle with parsley.
12. Toast bread lightly; rub extra garlic (cut) on both sides of bread.
13. To serve, place 2 pieces of bread on each plate, chicken, garlic cloves and sauce.
14. Spread extra garlic cloves on bread.
15. Enjoy.

olive oil, bone, salt, garlic, white wine, thyme, rosemary, cognac, parsley, bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=319135 (may not work)