Serve 6
2 tablespoons olive oil
3 1/2 lbs. chicken pieces
Salt and pepper to taste
40 cloves of garlic, not peeled
1 1/2 cups dry white wine
5 branches of fresh thyme (or 1 tsp. dry)
1 branch of fresh rosemary (or 1/2 tsp. dry)
2 tablespoons fresh chopped parsley (1/2 tsp. dry)
2 tablespoons Cognac
Parsley chopped to sprinkle over top
Croutons:
1 loaf of bread, cut in half
Butter
Instructions
Preheat oven to 350 F. In a heavy casserole, heat the oil and brown the chicken pieces. Add salt and pepper. Remove the chicken when it is a golden brown. Add the garlic in the casserole and cook until the garlic is golden. Return the chicken to the casserole with the garlic. Add the wine, thyme, rosemary, and parsley. Cover the casserole. Cook in the oven 45 minutes. Check chicken and cook an additional 15 minutes if required. Remove casserole from the oven and remove the lid. Heat the cognac and pour over the chicken and flambe( light with a match and let liquor burn out). To serve place on a hot plate, the garlic around the chicken or garlic in a small bowl. Sprinkle fresh chopped parsley over the chicken. Serve with croutons.
Croutons:
Broil the buttered bread slices. Cut in diagonal and serve with the chicken. Everyone eating can remove the garlic peels and spread the garlic on their bread.
Irene
Ingredients2 tablespoons olive oil
3 1/2 lbs. chicken pieces
Salt and pepper to taste
40 cloves of garlic, not peeled
1 1/2 cups dry white wine
5 branches of fresh thyme (or 1 tsp. dry)
1 branch of fresh rosemary (or 1/2 tsp. dry)
2 tablespoons fresh chopped parsley (1/2 tsp. dry)
2 tablespoons Cognac
Parsley chopped to sprinkle over top
Croutons:
1 loaf of bread, cut in half
Butter
Instructions
Preheat oven to 350 F. In a heavy casserole, heat the oil and brown the chicken pieces. Add salt and pepper. Remove the chicken when it is a golden brown. Add the garlic in the casserole and cook until the garlic is golden. Return the chicken to the casserole with the garlic. Add the wine, thyme, rosemary, and parsley. Cover the casserole. Cook in the oven 45 minutes. Check chicken and cook an additional 15 minutes if required. Remove casserole from the oven and remove the lid. Heat the cognac and pour over the chicken and flambe( light with a match and let liquor burn out). To serve place on a hot plate, the garlic around the chicken or garlic in a small bowl. Sprinkle fresh chopped parsley over the chicken. Serve with croutons.
Croutons:
Broil the buttered bread slices. Cut in diagonal and serve with the chicken. Everyone eating can remove the garlic peels and spread the garlic on their bread.
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