Ingredients
1
cut-up whole chicken (3 to 3 1/2 lb)
1
teaspoon salt
1
teaspoon dried thyme leaves
1/2
teaspoon freshly ground pepper
2
tablespoons olive oil
1
jar (6 oz) peeled garlic cloves (about 32 cloves)
3/4
cup dry white wine or chicken broth
3
tablespoons cognac
1/4
cup whipping cream
Fresh thyme sprigs, if desired
Preparation
Heat oven to 425°F. Sprinkle chicken with salt, dried thyme and pepper. In 12-inch cast-iron skillet, heat oil over medium-high heat. Cook chicken in oil until brown on all sides. Remove chicken from skillet. Reduce heat to low. Add garlic; cook and stir 2 to 4 minutes or until lightly browned. Return chicken to skillet.
Bake 25 to 30 minutes or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).
Remove chicken and garlic from skillet; cover to keep warm. Place skillet over medium-high heat. Add wine and cognac, scraping any browned bits from bottom of pan. Heat to boiling; boil 3 minutes. Add whipping cream; heat to boiling, stirring occasionally. Boil 1 to 2 minutes or until sauce is slightly thickened. Pour sauce over chicken. Garnish with fresh thyme.
