I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Sunday, April 8, 2012

One Chicken and Forty Cloves of Garlic

One Chicken and Forty Cloves of Garlic

1 whole chicken
evoo
butter
40 cloves garlic, peeled
2 Tb cognac
1 1/2 C dry white wine
fresh thyme

2 Tb flour
1 Tb cognac
2 Tb heavy cream

Brown chicken in combination of evoo and butter.  Remove from pan.

Add to pan garlic, cognac, wine, and thyme.  Stir, return chicken to pan.  Cover and simmer 30 minutes.

Remove chicken from pan.

Put flour in small bowl and add a ladle-full of sauce.  Whisk.

Pour back into pan, Add cognac and heavy cream.  Stir.

Return chicken to pan, simmer a few minutes to thicken sauce.

(Add a little Kitchen Bouquet if sauce is too pale!)

No comments:

Post a Comment