One Chicken and Forty Cloves of Garlic
1 whole chicken
40 cloves garlic, peeled
2 Tb cognac
1 1/2 C dry white wine
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!)