Flambéed Chicken With Tomatoes And Garlic

• 6 chicken thighs, bone in and skin on
• sea salt & freshly ground black pepper
• 2 tablespoons unsalted butter
• 20 unpeeled large garlic cloves
• 1/2 cup Cognac
• 1 14-ounce can imported Italian plum tomatoes
• 1 tablespoon tomato paste
• 1 bouquet garni/1 bay leaf, 4 fresh thyme sprigs & 4 parsley sprigs
• 1 cup chicken stock
• 1 tablespoon very finely chopped fresh parsley
• fresh thyme sprigs for garnish

1. Season chicken with salt and pepper. Melt 1 tablespoon butter in heavy large skillet over medium high heat. Add chicken pieces in batches and brown on all sides, about 10 minutes. Remove chicken from skillet. Add garlic to skillet and stir 2 minutes.
2. Pour off fat from skillet. Return chicken to skillet. Add cognac and heat briefly. Ignite with match. When flames subside, add tomatoes, tomato paste and bouquet garni. Cover and simmer until chicken is tender, turning pieces over once, 20 minutes for white meat and 25 minutes for dark meat
3. Transfer chicken to platter. Tent with foil to keep warm. Add stock to skillet and bring to the boil. Reduce heat and simmer 5 minutes. Strain through a sieve, pressing on the garlic with the back of a spoon to extract all the puree. Stir sauce over low heat until reduced to 1 1/2 cups.
4. Gradually whisk in remaining tablespoon butter. Adjust seasoning. Pour sauce over chicken. Sprinkle with parsley. Garnish with fresh thyme.
5. Serve with a rice pilau made with currants and green onions.

chicken, salt, unsalted butter, garlic, cognac, tomatoes, tomato paste, bouquet, chicken stock, parsley, thyme

Taken from food52.com/recipes/10695-flambeed-chicken-with-tomatoes-and-garlic (may not work)