Heat olive oil heavy pan over medium high heat.

Mix flour, salt and pepper together and put on a plate. Dredge chicken in the flour mixture. Heat the butter and oil in a large pot or Dutch oven over medium high heat. Sauté the chicken in the fat, working in batches, until the chicken is brown on both sides.

Remove to a plate. Drop garlic in to the oil and sauté. Reduce heat to medium and cooking until evenly browned.

Add the chicken stock, wine and cognac and bring to a boil; scrape the bits off the bottom of the pan. Return the chicken to the pot. Cover and simmer over medium low heat for about 30 minutes, until all the chicken is cooked.

Remove the chicken to a platter and cover with foil to keep warm. In a small bowl, whisk 1/2 cup of the sauce and the flour together and then whisk it back into the sauce in the pot. Raise the heat to medium, add the cream and boil for a few minutes. Add salt and pepper to taste. Pour the sauce and the garlic over the chicken and serve hot.