What happens when you mix forty cloves of roasted garlic with chicken stock, a splash of cognac and white wine? This amazingly delicious chicken. I was trying out recipes for a new digital magazine I am excited to be a part of, Parisienne Farmgirl. It is coming out April 1 and Angela, will be joining us here later this month to share about the magazine.
I was researching french bistro food and have always wanted to make this dish. It seemed like the right time and I finally did – why did wait so long?
You start with roasting the garlic. Brown the chicken, after dredging it with flour, salt and pepper.
Add the garlic and cook for 10 minutes. Add the stock, cognac and white wine and return the chicken to the pot. Cover and cook for 30 minutes. Take the chicken out, add a roux of flour and water and finish with a splash of cream. Pour the sauce over the chicken and serve.
Refrigerate any leftovers and reheat in a over at 350 degrees.
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Are you on Pinterest? Follow me and see the recipes I am making elsewhere as well as new ones I hope to try here. I’d love to see what you are pinning. Now go and make this dish! Let me know if you do.
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