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