I can’t believe we are already in the last week of October…. Has this month gone by quickly for anyone else? I’ll be honest, it’s been a crazy month and I feel like I haven’t had as much time for cooking as I would like. Work has become all-consuming to say the least and moments of peace feel like they have been few and far between.
In good news though, the weather finally turned cool enough this past weekend that I was able to light my fireplace which is something I always find so much comfort in. Before we know it the leaves will begin to change color and life will be back to normal.
With the end of October is in sight and Halloween just a few days away I wanted to share with you a perfect dish for warding off all those creepy Monsters and Vampires…. Chicken with Forty (yes FORTY) cloves of garlic.
Chicken with Forty Cloves of Garlic is a recipe that I’ve had on my culinary bucket list since I first saw Ina Garten make it many years ago. While all of that garlic might seem intimidating, don’t worry, unless you are a Vampire. The garlic cooks slowly with the chicken becoming sweet, tender, and caramelized in a rich sauce flavored with thyme, white wine and cognac. Serve this delicious chicken and sauce over a bed of creamy mashed potatoes and you’ve got the perfect meal for a cool October night.
Chicken With Forty Cloves Of Garlic
Recipe by Ina Garten
3 Whole Heads of Garlic, about 40 cloves
2 (3 1/2 pound) Chickens, cut in to eighths
1 Tablespoon Unsalted Butter
2 Tablespoons Olive Oil
3 Tablespoons Cognac, divided
1-1/2 Cups Dry White Wine
1 Tablespoon Fresh Thyme Leaves
2 Tablespoons All Purpose Flour
2 Tablespoons Heavy Cream
Separate the Cloves of Garlic…
and drop them into a pot of boiling water for 60 seconds. (This makes the peels slip right off and peeling all this garlic easy.)
Drain the garlic, peel and set aside.
Pat the chicken dry with paper towels and season liberally with salt and fresh black pepper. Heat the butter and olive oil a very large Dutch oven (or heavy bottom pot) over medium high heat. In batches, sauté the chicken (skin side down first then turn) until nicely browned about 3 – 5 minutes per side.
Transfer the chicken to a plate and continue to sauté the chicken in batches. Transfer the last of the chicken to the plate, reduce the heat to medium low and add all the garlic to the pot. Sauté the garlic for 5 – 10 minutes until evenly browned.
Add in 2 tablespoons of Cognac and the white wine and bring to a boil while scraping all the brown bits off the bottom of the pot. Return the chicken to the pot with all the juices and sprinkle in the thyme leaves.
Cover and cook on the lowest heat for 30 minutes, until all the chicken is done.
Remove all the chicken to a platter and cover with foil to keep warm. In a small bowl whisk together 1/2 cup of the sauce with 2 tablespoons of flour then whisk back into the sauce in the pot. Raise the heat, add the remaining tablespoon of cognac and the cream, and boil for 3 minutes. Add salt and pepper to taste. Pour the sauce and garlic over the chicken and serve hot.