Ingredients
- 3 heads of garlic, cloves separated and peeled
- 2 whole chickens (between 3 and 4 lbs. in weight)
- Kosher salt and pepper
- 2 tbsp olive oil
- 1½ tbsp unsalted butter
- 3½ tbsp cognac, divided
- 1½ C dry white wine (such as Sauv Blanc or Pinot Grigio)
- 1 tbsp fresh thyme
- 2 tbsp all-purpose flour
- 2 tbsp heavy cream
How to Make It
- Cut both chickens into eights (two legs, thighs, wings, and breasts). Pat each piece dry with paper towels and season liberally with salt and pepper all over.
- Heat oil and butter in a large Dutch oven over medium to medium-high heat. Sauté the chicken, skin side down first, in batches for about 5 minutes on each side or until browned. Transfer to a plate and repeat the process with next batch of chicken until all is sautéed. Remove final batch and transfer to plate. Add garlic to the pot and sauté on medium-low heat, stirring frequently to prevent burning, for 7 to 9 minutes or until evenly browned. Add wine and 2 ½ tablespoons of cognac, bring to a boil and scrape pot to loosen the cooked bits.
- Return chicken to the pot, sprinkle with thyme, and cook over very low heat for 30 minutes until the chicken is cooked through.
- Transfer chicken to a serving platter and cover with foil. In a separate bowl, whisk flour and ¾ cup of the sauce from the pot. Add back to the pot, incorporating well. Increase heat to medium-high, add cream and remaining cognac, and boil for about 4 minutes. Add additional salt and pepper to taste and pour the sauce over the chicken. Serve hot.
