Description
Barefoot Contessa’s Chicken With 40 Cloves of Garlic brings classic French comfort to your dinner table. Fragrant roasted garlic and tender chicken create a luxurious meal that promises warmth and rich flavor in each delightful bite.
Ingredients
Scale
Main Proteins:
- 1.5 kg (3.3 pounds) chickens, cut into eighths
Aromatics and Herbs:
- 3 whole heads of garlic (about 40 cloves)
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh thyme leaves
Liquids and Seasonings:
- Kosher salt
- Freshly ground black pepper
- 15 grams (0.5 ounces) unsalted butter
- 30 milliliters (1 fluid ounce) good olive oil
- 45 milliliters (1.5 fluid ounces) Cognac (divided)
- 375 milliliters (12.7 fluid ounces) dry white wine
- 2 tablespoons plain flour
- 30 milliliters (1 fluid ounce) double cream
Instructions
- Carefully separate garlic cloves and submerge them in rapidly boiling water for exactly 60 seconds. Immediately drain and gently peel each clove, then set aside at room temperature.
- Use paper towels to thoroughly pat chicken dry, then liberally season both sides with kosher salt and freshly ground black pepper, ensuring even coverage.
- Heat a large Dutch oven with a mixture of butter and olive oil over medium-high temperature. Carefully brown chicken pieces in batches, positioning skin side down first and cooking for 3 to 5 minutes per side until a rich golden color develops. Reduce heat to medium if fat begins to burn. Transfer each batch of browned chicken to a separate plate.
- In the same pot, add prepared garlic and reduce heat to low. Sauté for 5 to 10 minutes, frequently turning to achieve uniform golden-brown coloration.
- Deglaze the cooking vessel by pouring in of Cognac and wine. Increase heat to create a boil and use a wooden spoon to scrape accumulated browned bits from the pot’s bottom.
- Return browned chicken pieces to the pot, including any accumulated juices. Sprinkle fresh thyme leaves over the meat. Cover and simmer on low heat for approximately 30 minutes until chicken reaches complete doneness.
- Remove chicken to a serving platter and loosely tent with aluminum foil. Whisk 120 milliliters (4 fluid ounces) of cooking liquid with flour in a separate bowl, then reincorporate into the pot. Elevate heat, introduce remaining Cognac and cream, and boil for 3 minutes to create a luxurious sauce consistency.
- Taste the sauce and adjust seasoning with additional salt and pepper as needed to balance flavors.
- Artfully pour sauce and roasted garlic over the chicken, presenting the dish immediately while still piping hot.
Notes
- Crumble cold butter into flour for flakier pastry texture that melts in your mouth with every bite.
- Slice chicken against the grain to ensure maximum tenderness and prevent tough, chewy meat.
- Rest meat for at least 10 minutes after cooking to lock in those delicious juices and preserve incredible flavor.
- Pat ingredients dry before searing to achieve that perfect golden-brown crust that screams culinary excellence.
- Season generously throughout cooking process, building layers of deep, complex taste in every single bite.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 280
- Sugar: 1g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 70mg