| Level: | Intermediate |
| Total: | 1 hr 40 min |
| Prep: | 35 min |
| Cook: | 1 hr 5 min |
| Yield: | 6 servings |
| Level: | Intermediate |
| Total: | 1 hr 40 min |
| Prep: | 35 min |
| Cook: | 1 hr 5 min |
| Yield: | 6 servings |
Ingredients
- 3 whole heads garlic, about 40 cloves
- 2 (3 1/2-pound) chickens, cut into eighths
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon unsalted butter
- 2 tablespoons good 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
Instructions
- Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.
- Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don’t want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.
- Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it 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; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 926 |
| Total Fat | 63 g |
| Saturated Fat | 19 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 68 g |
| Cholesterol | 281 mg |
| Sodium | 1423 mg |
| Serving Size | 1 of 6 servings |
| Calories | 926 |
| Total Fat | 63 g |
| Saturated Fat | 19 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 68 g |
| Cholesterol | 281 mg |
| Sodium | 1423 mg |
Reviews
I made this last night and was blown away! I had never broken down a whole chicken before so that was the first obstacle. But I did it! The entire meal was delicious!! Maybe the best meal I’ve ever made! I cook a lot and have been an Ina fan for years. The garlic comes out so soft and creamy tasting and almost sweet. I served it over mashed potatoes. I meant to serve with peas but forgot. Added fresh thyme on top at the end for color. It was fabulous!
I really liked it my husband did not!
I’ve made this twice and the family just prefers Alton’s recipe. The tastes are clearer ( no cognac, no heavy cream and there isn’t 1 1/2 cups of wine; over kill- it really takes away from the flavor of the chicken and garlic.- I thought I would try it cause it’s Ina’ version ( who doesn’t like Ina?) But you know when the family is paying attention and ask whose version are you making..
I’ve made this before in 1/2 quantity and it was great. How do you fit 16 pieces of chicken in a dutch oven?
I just don’t like boozy foods, I’ve tried but can always taste it. Has anybody substituted anything for the cognac and wine successfully?
Fabulous! All of Ina’s recipes are fabulous!!
Who doesn’t like noodles and cheese?
This is heavenly! I did one big chicken and kept everything else the same. Delightful!
Perfect ever time
I’ve been making this version for years. I add more garlic because you can never have too much. Right.
Even my father who was not a garlic fan loved this recipe.