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See note after directions
1 3-4 pound chicken, cut into pieces
2 tablepoons olive oil
salt and freshly ground pepper
40 large, meaty garlic cloves, unpeeled
1 3/4 cups dry white wine
4 thyme sprigs or 1/4 teaspoon dried
8 garlic croutons
2 tablespoons Cognac
chopped fresh parsley for garnish
Preheat oven to 350F. Remove the skin from the chicken pieces. Heat the oil over medium heat in a heavy-bottomed flameproof casserole wide enough to accomodate the chicken in a single layer.
Add the chicken, and salt and pepper lightly. Saute for 5 minutes, then turn over and saute another 5 minutes. If the bottom of the pan scorches a little, don't worry, if won't affect the flavor of the dish. Remove the chicken pieces from the pot.
Add the garlic and saute, stirring, for 3-5 minutes, until beginning to brown. Again, don't worry about scorching. Spread the cloves in a single layer and return the chicken pieces to the pot. Add the wine, thyme, and cover tightly.
Place the casserole in the oven and bake 45 minutes. Meanwhile, make the garlic croutons. After 45 minutes, check the chicken. It should be tender and fragrant. If it isn't quite cooked through or very tender, bake another 15 minutes. Remove the casserole from the oven.
Heat the cognac in a small saucepan and light with a match. Pour over the chicken and shake the casserole until the flames die down. Taste the sauce in the pot, adjust seasonings if necessary, and sprinkle with parsley.
To serve, place a couple of crouton on each plate, a piece of chicken or two, topped with some of the sauce in the pan, and several garlic cloves, which your guests should squeeze out onto the croutons.
NOTE: This is a lusty, beautiful dish. The chicken becomes succulent and ever so fragrant as it bakes slowly in white wine with the garlic. The garlic becomes mild, sweet, and soft as it cooks, and you eat it like butter on croutons.
Per serving: calories 555, protein 49g, sodium 455mg, chol. 133mg, fat 18g,
carbohydrates 49g
