40 CLOVES OF GARLIC CHICKEN WITH TOUCH OF HEAT

Steps:

• Boil 4 Cups of Water.
• Separate All Garlic Cloves and add them to Boiling Water for 1 minute.
• Remove Skin from Garlic Cloves.
• Combine Minced Shallot, dash of Cayenne pepper, and 1 tablespoon of Thyme.
• Rub the seasoning of Shallot, cayenne and Thyme in between chicken skin.
• Heat on medium-high in a large Dutch Oven Pot the Olive Oil and Butter.
• Braise the Chicken (make sure your chicken is washed and patted dry).
• Braise the Chicken in batches for 5 minutes or until Golden Brown.
• Remove chicken to rest aside in a dish.
• Add the 40 Cloves of Garlic to the pot.
• Sauteed Garlic in residual oils in the pot until Golden Brown.
• Add 2 Tablespoons of Cognac and All of the Wine.
• Bring to a boil then add back all of your chicken.
• Bring down the heat to the lowest you can.
• Sprinkle the rest of the Thyme Leaves.
• And cover to simmer on the lowest flame for 30 Minutes until cooked.
• In a bowl take Flour, heavy cream and 1 Cup of the Gravy and whisk.
• Whisk until smooth and add in 1 Tablespoon of Cognac.
• Add to the pot and combine well and bring to boil for 2 minutes
• Taste Test the Gravy, add desired Salt and Pepper.
• You can add the chicken back to the pot or spoon gravy over chicken.
• Serve Hot.