Happy Halloween! I hope you get your fill of tricks and treats today! I think that we can all agree that vampires are taking over as one of the more popular supernatural creatures. There are a ton of books/movies/tv shows that include vampire characters.
It’s interesting that some of these oh so popular vampires merely sparkle in the sun and don’t seem to have any weaknesses in the form of silver, wooden stakes, or garlic. Well, I’m still going to go forward with the notion that garlic repels vampires.
So get your dose of vampire repellant with this recipe! That’s right. FORTY cloves of garlic. I actually bought a package of already peeled garlic from Trader Joe’s and called it one and done. But if you have a bulb or two, here’s a super quick way to peel all of the cloves in 10 seconds:
Good luck with those vampires, and always remember: two garlics make a right!
40 peeled cloves of garlic (about 3 heads)
3-4 pounds of chicken parts or 1 (3-4 pound) chicken, cut into eighths
Freshly ground black pepper
1 tablespoon unsalted butter
2 tablespoons good olive oil
3 tablespoons Cognac, divided
1 1/2 cups dry white wine
1 tablespoon fresh thyme leaves
2 tablespoons all-purpose flour
2 tablespoons heavy cream, half-and-half, or milk
Dry the chicken with paper towels. Season liberally with salt and pepper on all sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don’t want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and drain the pot so that only 1-2 tablespoons of fat remain. Add all of the garlic to the pot; lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.
Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste. Pour the sauce and the garlic over the chicken and serve hot.