Pieces of chicken braised in wine and cognac with 30 cloves of garlic (no peeling involved). This French Bistro chicken recipe packs a punch of flavors and is really easy to make. If you like garlic this is one dish you really have to try.
ingredients: for 4 to 6 people
1kg of chicken pieces (thighs works well)
30 cloves of garlic
1 small glass of white wine (use what you drink)
salt and pepper to season
1 tablespoon of butter
1 tablespoon of oil ( to cook the chicken)
50ml of cognac
2 tablespoon of chopped parsley
100 ml creme fraiche ( optional)
Season your chicken pieces with salt and pepper
heat a mix of butter and oil in a dutch oven over medium heat. when the pan is hot enough lightly brown the chicken pieces on either sides. Add the 30 cloves of garlic in the pan (in their sleeves) stir well.leave to cook for 10 -15 minutes.
flambé with the cognac and cook for a further 10 minutes.
transfer the chicken onto a tray, and remove the excess fat from the pan.
when done, turn the heat on high, when the pan is hot deglaze with the white wine making sure you detach all the caramelized meat juices from the side of the pan. spread the garlic evenly at teh bottom of the pan and return the pieces of chicken back on top of the garlic cloves.
turn the heat back on low and leave to simmer until the chicken is fully cooked.
when the chicken is cooked the dish is ready to serve. to serve place teh chicken pieces on a plate or dish. cover with the garlic cloves and sprinkle a bit of chopped parsley on top for decor.
PS: if you like to know how to make a delicious creamy garlic sauce to go with the chicken at the end, please watch the video.