Garlic chicken recipe


  • Yield: 6 Servings
  • Total Time: 2 Hours


  • 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
  1. 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.
  2. 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.
  3. Return chicken to the pot, sprinkle with thyme, and cook over very low heat for 30 minutes until the chicken is cooked through.
  4. 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.

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