Ingredients

Instructions

  1. Boil garlic cloves for 60 seconds. Drain & peel.
  2. Season chicken liberally with salt and pepper.
  3. Heat butter and olive oil in large pan over med-high heat.
  4. Saute chicken skin side down first until brown, about 4 minute Turn over with tongs (do not pierce skin) and brown on other side, another 4-5 minute.
  5. When chicken is brown, transfer to plate.
  6. Add garlic cloves to pan and saute 5-10 minute until evenly browned.
  7. Add wine and 2 tbs. cognac, bring to a simmer and scrape bottom of pan.
  8. Return chicken to pan and spirinkle with thyme.
  9. Cover and simmer about 30 minute or until chicken is cooked through.
  10. Remove chicken to platter and keep warm.
  11. In a small bowl, whisk together flour and 1/2 cup sauce from pan then whisk it back into pan.
  12. Add cream and last tbs. of cognac. Cook 3 minute and add Salt and pepper to taste.
  13. Pour sauce and garlic over chicken and serve hot.