Recipes

Nalbone Family Recipes

This recipe collection began as a way to back up my mother's recipe collection that she has collected in a black binder since the 1950's. Maggie and I are also adding recipes that we want to keep track of, so this will become our family go to location for storing and finding our recipes

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Chicken, Main Dish, Poultry, Supper

Chicken with Forty Cloves of Garlic

Recipe PictureSource: Ina Garten; Barefoot Contessa; Dinner and a Movie
URL: http://www.foodnetwork.com
URL: http://recipes.nalbone.us

Servings: 6

Preparation Time: 35 minutes
Start to Finish Time: 1 hour 40 minutes

Ingredients

  • 3 each garlic bulbs, about 40 cloves
  • 2 pounds chicken breast, no skin, no bone, R-T-C, cut into eighths
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 2 tablespoons 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

Directions

  1. Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.
  2. 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, sauté 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 sauté 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 sauté 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.
  3. 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.

Copyright 2004, Barefoot in Paris, All Rights Reserved

Per Serving (excluding unknown items): 349 Calories; 12g Fat (38.2% calories from fat); 35g Protein; 9g Carbohydrate; 1g Dietary Fiber; 104mg Cholesterol; 89mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

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