Chicken braised in wine and 40 cloves of garlic

Ingredients:

• 2 chickens (1.5 kg each), cut into 8 pieces
• 3 whole heads of garlic, about 40 cloves
• 1 tbsp unsalted butter
• 2 tbsp. l. olive oil
• 3 tbsp cognac, divided
• 1.5 cups dry white wine
• 1 tbsp fresh thyme leaves
• 2 tbsp. premium flour
• 2 tbsp. heavy cream

Preparation:

1. Separate the garlic cloves and drop them into a pot of boiling water for 60 seconds. Drain and peel the garlic.
2. Pat the chicken dry with paper towels. Season generously with salt and pepper on all sides. Heat the olive oil and butter in a large saucepan or Dutch oven over medium-high heat. Fry the chicken in several batches, skin side down, until golden brown, about 3-5 minutes per side. Turn the chicken pieces with tongs or a spatula to avoid piercing the skin with a fork. If fat burns, reduce heat to medium..
3. When the chicken is done, transfer it to a plate and continue frying the remaining pieces. Once all the chicken is transferred to a plate, add the garlic to the pan. Reduce the heat and fry for 5-10 minutes, turning frequently, until the cloves are golden brown on all sides.
4. Add 2 tablespoons of cognac and wine, bring back to a boil, and scrape up any browned bits from the bottom of the pan. Return the chicken to the pan with the liquid and sprinkle with thyme leaves. Cover and simmer over low heat for about 30 minutes, until the chicken is cooked through.
5. Transfer the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, combine 1/2 cup of the sauce and flour, then stir the mixture back into the pan. Raise the heat, add the remaining 1 tablespoon of cognac and cream, and simmer for 3 minutes. Season with salt and black pepper to taste. Pour the garlic sauce over the chicken and serve hot.