CREAMY GARLIC CHICKEN

Serves 4.

INGREDIENTS

4 split chicken breasts, bone in and skin on (about 3 pounds) — Kosher salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons olive oil 2 heads of garlic, separated into cloves and peeled 2 tablespoons cognac 1 cup dry white wine 1 tablespoon fresh thyme leaves 2 tablespoons all-purpose flour 2 tablespoons heavy cream

DIRECTIONS

1 Rinse the chicken and pat dry with paper towels. Generously season with salt and pepper. In a large stockpot or Dutch oven over medium-high heat, warm the oil and butter until a few droplets of water sizzle when carefully sprinkled in the pot. Cook the chicken, turning occasionally, until nicely browned on all sides, about 6 minutes. Transfer the chicken to a plate and reserve. 2 Drain all but about 1 tablespoon of fat from the pot. Add the garlic and cook, stirring occasionally, until lightly browned and fragrant, about 4 minutes. Add the cognac, white wine, and thyme. Over high heat, bring the mixture to a boil. Return the chicken to the pot. Reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, about 30 minutes. 3 Using tongs or a slotted spoon, transfer the chicken to a plate and cover with foil to keep warm. Whisk the flour into the sauce. Over medium-high heat, bring the sauce back to a boil. Whisk in the heavy cream and cook until the sauce slightly thickens, about 3 minutes. Season with salt and pepper to taste. 4 To serve, pour the sauce over the chicken and serve hot.