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So not surprisingly, bistros were and still are to a certain extent, at the epicenter of traditional French comfort food at its simple and satisfying best. This is a great dish that’s both rich and delicious–the braising results in the garlic becoming soft, mellow. Don’t even think of throwing it away: Spread it on fresh bread just as you would butter. Don’t run from the garlic but embrace it. As someone once said in the beginning it’s a little off-putting to see that much garlic in one place but don’t stop. “Le résultat est délicieux et quelle odeur dans la maison!” There are plenty of twists on this recipe some choose to ignore the wine and cognac and cream for instance while others just buy chicken breasts or a mixture of breasts and legs and thighs rather than playing butcher. It’s up to you. There is the stove top way and the oven way. I chose the former. As a side dish you have a variety of options including Rice Pilaf, red potatoes (diced, sea salt coarse black pepper, olive oil and broiled) or mashed to death and if you are crying for a vegetable may I suggest little baby peas or something like a green salad with vinaigrette dressing served with your cheese selection.
Ingredients (For 4)
1 3 ½- 4 lb chicken roaster (6 boneless, skinless chicken breasts, trimmed of any fat and in half is another option)
2 tbsp of olive oil
Dried thyme to taste
3 medium shallots, peeled and quartered
Sea salt and fresh cracked pepper to taste
40 cloves of garlic (Note: 40 cloves of garlic equal about 3 whole heads garlic)
2 tbsp of butter
2 tbsp flour
1 1/2 cups of chicken broth/stock (add more stock and less or no wine at your peril)
1 ½ cup of dry white wine (or dry vermouth if your having a martini while cooking)
3 tablespoons Cognac (no Cognac is not an option)
2 – 4 tablespoons heavy cream (2% milk is an option)
1 tbsp fresh parsley, chopped
1 sprig fresh rosemary
2 sprigs fresh thyme leaves
1 baguette
Preparation
Rinse chicken with cold water and trim off excess fat. Cut chicken into 8 pieces (large breast should be halved so all chicken pieces cook evenly). Dissolve 1/4 cup salt in 2 quarts cold water in large container or bowl. Submerge chicken pieces in brine and refrigerate until fully seasoned, about 30 minutes. Rinse chicken pieces under running water and thoroughly pat dry with paper towels. Liberally season both sides of chicken pieces with pepper.
Meanwhile, separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside. Tie the parsley, thyme, rosemary, and bay leaf together with string to make a bouquet garni; set aside.
Heat 1 to 2 tablespoons of oil in a deep 12-inch heavy-bottomed skillet or Dutch oven over medium-high heat until beginning to smoke; swirl pan to coat with oil. Add chicken pieces to pan, sauté skin-side down until deep golden, about 5 minutes. Use tongs to turn chicken pieces (don’t pierce the skin with a fork) and brown second side until golden, about 4 minutes longer. Remove chicken to a platter and tent with foil.
Toss all of the peeled blanched garlic cloves and shallots into the pan and stir. Lower the heat and sauté for about 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac, vermouth (or white wine) and chicken stock, return to a boil, scraping bottom of pan with wooden spoon to loosen browned bits. Add the bouquet garni, then return chicken to pan, skin-side up, on top of garlic cloves, along with any juices that have collected on the plate. Cover and simmer over low heat for 30 to 40 minutes, or until chicken is cooked through (an instant-read thermometer inserted 2 inches into fleshy part of a thigh registers about 165 degrees), and the garlic is very soft.
Transfer chicken to a serving platter. Using slotted spoon, remove 10 to 12 garlic cloves to mesh sieve, reserve. Remove remaining garlic cloves and shallots and scatter around chicken, discard bouquet garni, and tent platter with foil. Remove 1/2 cup of the pan sauce to a small bowl, add flour, whisk until smooth. With a rubber spatula push reserved garlic cloves through a sieve and into pan. Whisk flour mixture back into sauce in pan. Raise heat to high, add the remaining tablespoon of Cognac and cream. Boil, whisking to incorporate everything, until sauce thickens, about 3 to 4 minutes. Taste for seasonings, adjusting with salt and pepper to taste. Whisk in butter, if desired. Ladle sauce over chicken, or into a sauceboat to serve on the side.
Just before serving slice enough baguette broil them just a bit then mash the garlic into a paste onto the bread. Serve with the meal.