40 Cloves of Garlic Chicken With Touch of Heat

READY IN: 1hr 20mins




  • 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.