Smothered Garlic Chicken Recipe

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Smothered Garlic Chicken Recipe


Smothered Garlic Chicken Recipe
3/4 Cup Whole Garlic Cloves (approx 30 to 40 Cloves)
4 Chicken Leg Quarters
1/2 Tbsp Kosher Salt
1 Tsp Black Pepper
2 Tbsp Butter
3 Tbsp Olive Oil
1/4 Cup Cognac- divided
1 1/2 Cups dry white wine
1/2 Tsp Thyme Leaves
2 Tbsp all purpose flour
3 Tbsp Heavy Cream
1/2 Tsp Parsley
Salt and Pepper to taste

Dry the Chicken using paper towels.  Season liberally with Salt and Pepper on both sides.  Heat the butter and add in large pot or Dutch Oven over medium – high heat. In batches saute the Chicken in the fat,  skin side down first until nicely browned approx 3 to 4 minutes per side. Turn with tongs or spatula,  you don’t want to use a fork and pierce the skin.  If the fat is burning, turn the heat down to medium heat.  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 TBSP of Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return all the chicken to the pot with the juices and add Thyme leaves. Cover and simmer at the lowest heat for about 30 minutes or until the Chicken is done.
Remove the Chicken to a platter and cover with aluminum foil to keep warm.  In a large 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 TBSP of Cognac and the cream and boil for 3 minutes.  Add Salt and Pepper to taste.  It should be heavy flavored because the Chicken tends to be bland. Pour the sauce over the Chicken and serve.
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