Makes 4 servings
Ingredients
- 1 (3-or-4 pound) chicken, cut into pieces
- 2 tablespoons olive oil
- Salt and freshly ground pepper
- 40 large, meaty garlic cloves, unpeeled
- 1-3/4 cups dry white wine
- 4 thyme sprigs or 1/4 teaspoon dried
- 8 garlic croutons
- 2 tablespoons Cognac
- Chopped fresh parsley for garnish
Directions
- Preheat the oven to 350°;
- Remove the skin from the chicken pieces;
- Heat the oil over medium heat in a heavy-bottomed flameproof casserole wide enough to accommodate the chicken in a single layer;
- Add the chicken, and salt and pepper lightly;
- Sauté for 5 minutes, then turn over and sauté another 5 minutes;
- (If the bottom of the pan scorches a little, don't worry, it won't affect the flavor of the dish);
- Remove the chicken pieces from the pot;
- Add the garlic and sauté, stirring, for 3 to 5 minutes, until beginning to brown;
- Spread the cloves in a single layer and return the chicken pieces to the pot;
- Add the wine, thyme, and rosemary and cover tightly;
- Place the casserole in the oven and bake 45 minutes;
- Meanwhile, make the garlic croutons;
- After 45 minutes, check the chicken;
- It should be tender and fragrant;
- If it isn't quite cooked through or very tender, bake another 15 minutes;
- Remove the casserole from the oven;
- Heat the Cognac in a small saucepan and light with a match;
- Pour over the chicken and shake the casserole until the flames die down;
- Taste the sauce in the pot, adjust seasonings, and sprinkle with parsley;
- To serve, place a couple of croutons on each plate, a piece of chicken or two, topped with some of the sauce in the pan, and several garlic cloves for use over croutons.
Calories: 555
Protein: 49 grams
Sodium: 455 mg
Cholesterol: 133 mg
Fat: 18 grams
Carbohydrates: 49 grams
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