Chicken with 40 Garlic Cloves
Recipe by Chef Michel Dumas
Crispy chicken braised with 40 confit garlic cloves, flambéed with cognac, deglazed with white wine and coated with a velvety sauce of cream, lemon and thyme. A richly flavored dish, perfect for a gourmet dinner.
MediumFrenchServes 4
Printable version with shopping checklist
Source Video
29m
Prep
1h 18m
Cook
13m
Cleanup
2h
Total
Cost Breakdown
Total cost:$26.50
Per serving:$6.63
Critical Success Points
- • Trim excess fat from the chicken
- • Heat the pan to the proper temperature
- • Sear the chicken without moving it
- • Covered slow cooking to prevent garlic from burning
- • Flambé the cognac safely
- • Deglaze and reduce the white wine correctly
Safety Warnings
- • Flambé the cognac: keep your face away, have a lid within reach.
- • Handle very hot oil: avoid splatters.
- • Use kitchen gloves if necessary to handle the hot pan.
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