Vampire Slayer Chicken {Chicken with Forty+ Cloves of Garlic}

Welcome to Day TWO of Chicken Recipe Week.

 In the spirit of Halloween

today we are featuring Vampire Slayer Chicken

due to its heavy Garlic content.

Don’t worry the garlic is not overwhelming and pungent tasting in this recipe.

It is roasted bringing out a nutty smokey flavor.

This chicken recipe is one of my favorites.

I’ve made it over and over. 

It turns out wonderful every time.

It’s comforting, so flavorful and easy to prepare.

It is also a dish worthy of company, a sassy GNO or a great family get together.

So let’s get this delecatable party started.

Rinse the chicken in water (no soap) and dry with paper towels. Season liberally with salt and pepper on both sides. Don’t be prissy with the seasoning. Chicken is bland and needs all the help you can give it.

Heat the butter and oil in a large pot over medium-high heat.

In batches, sauté the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side.

Turn with tongs or a spatula; you don’t want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium.

When a batch is done, transfer it to a plate and continue to sauté all the chicken in batches.

Remove the last chicken to the plate and add all of the garlic to the pot. Here is where I go a little crazy. The original recipe calls for 40 cloves. I felt it needed a little more.  I save time purchasing a ‘workaround‘ package of already shelled garlic cloves. Don’t be shy, use the entire bag.

Lower the heat and sauté for 5 to 10 minutes, turning often,

until evenly browned.

Add 4 tablespoons of the Cognac

and the wine,

return to a boil, and scrape the brown bits from the bottom of the pan. Make sure you cook off the alcohol so you aren’t just tasting booze, give it a minute to boil.

Return the chicken to the pot

with the juices and

and sprinkle with the thyme leaves (just the leaves, not sticks)

Cover and simmer over the lowest heat for about 30 minutes, until

all the chicken is done.

Remove the chicken to a platter and cover with aluminum foil to keep warm

Scoop up 1/2 cup of the pan sauce

add the flour

 whisk it together

Pour the mixture back into the pan

Raise the heat and the cream,

and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland.

Pour the sauce and the garlic over the chicken and serve hot.

I served this masterpiece with broccoli and fingerling potatoes.

(Promise the side dish potatoes recipe is coming soon – I have already photographed it friends)

My Little people and DH were fighting for these chicken leftovers today.  

Vampire Slayer Chicken {Chicken with Forty+ Cloves of Garlic}

Adapted from Ina Garten recipe found in Barefoot in Paris

Remember to procure good ingredients:

• 40+ cloves of pre packaged garlic 
• 7-pound chicken breasts with skin,
• Kosher salt
• Freshly ground black pepper
• 1 tablespoon unsalted butter
• 2 tablespoons good olive oil
• 4 tablespoons Cognac,
• 1 1/2 cups dry white wine
• 2 tablespoon fresh thyme leaves
• 2 tablespoons all-purpose flour
• 2 tablespoons heavy cream

Directions

Rinse the chicken in water (no soap) and dry with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot over medium-high heat. In batches, sauté the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don’t want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to sauté all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and sauté for 5 to 10 minutes, turning often, until evenly browned. Add 4 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.

Remove the chicken to a platter and cover with aluminum foil to keep warm. Scoop up 1/2 cup of the pan sauce, add the flour and then whisk. Pour the mixture back into the pan. Raise the heat and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot. Oooh La La.

Prep Time: 35 min

Cook Time: 1 hr 5 min

Serves:  6 HUGE chicken servings