Notes: This classic country French recipe originally used three simple ingredients from the farm: whole chicken, thyme and lots of garlic, which the French often consider a root vegetable. Browning the chicken completely, then slowly roasting in a Dutch oven allows the whole garlic cloves to take on a nutty, creamy flavor, rather than a pungent or hot intensity. This recipe update achieves similar results on a stove top, using chicken thighs. Blanching the garlic initially, then lightly browning duplicates the slow roast. Be careful sauteing the garlic because it can quickly scorch.
Servings: 5-6
Ingredients:
3 whole heads of garlic – about 40 meaty cloves
10 chicken thighs, bone-in, not skinless
Kosher salt
Freshly ground black pepper
3 tablespoons good quality olive oil
1 tablespoon butter
3 tablespoons cognac, divided
1 cup dry white wine, more is optional
8-9 sprigs fresh thyme (about 1 tablespoon leaves)
2 tablespoons flour
2 tablespoons heavy cream
Method:
Separate garlic cloves and drop into a pot of boiling water for one minute. Drain the garlic, peel without crushing cloves, then set aside.
Blot chicken with paper towels so it is completely dry. Season with plenty of salt and pepper on both sides.
Heat butter and oil in large skillet or Dutch oven until butter foams slightly and oil glistens.
In batches, so that none of the chicken pieces touch, evenly brown seasoned pieces skin-side down first, turning with tongs and taking care not to pierce the skin. This will take 3 to 4 minutes per side for a medium brown. The outcome of this dish depends on liberal seasoning and skillful browning to seal in the juices of the chicken pieces.
Control the heat as you brown subsequent batches, being careful not to burn the butter and oil. Once chicken is browned in batches and set aside, reduce flame to low, then saute garlic, turning frequently until garlic is evenly browned, but not burned. This will take 5 to 7 minutes.
Add 2 tablespoons of the cognac and the wine. Bring the pan to a quick boil and scrape up the bits on the bottom, deglazing the bottom. You may need to add an additional half cup of wine or chicken broth, depending on how much liquid remains in bottom of pot.
Return browned chicken to the pan with the reduced juices, then add thyme leaves. Gently stir so that juices cover all pieces. Cover and simmer over lowest heat possible for about 30 minutes, or until chicken is done. Alternately, you may place covered pot in a 325 F oven and check after 30 minutes. May require an additional 10 to 15 minutes, but do not overcook.
Remove chicken to a tented platter covered with foil so that it stays warm. In a small bowl, whisk ½ cup of pan juices with flour, then return to pan and whisk well. Add remaining cognac and bring pan juices to a boil, further reducing liquid. Add cream and cook for about 3 minutes, adjusting seasoning with more salt and pepper.
Pour the sauce and garlic over the chicken and serve immediately. Pair this with fresh steamed green beans and crusty French or sourdough bread, to sop up juices.
Recipe adapted from Ina Garten’s Barefoot in Paris by Karen Brucoli Anesi.
