Chicken in Garlic Sauce, Roasted Potatoes

Tender chicken smothered in garlic sauce.

Chicken in Garlic Sauce

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Total Time: 59 minutes
Servings: 5


  • Kosher salt
  • 1 tablespoon  unsalted butter
  • 2 whole heads garlic
  • 10 boneles, skinless chicken thighs
  • Freshly ground black pepper
  • 2 tablespoons  good olive oil
  • 3 tablespoons  Cognac, divided
  • 1 1/2 cups  dry white wine
  • 1 tablespoon  fresh thyme leaves
  • 2 tablespoons  all-purpose flour
  • 2 tablespoons  heavy cream


  • Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.
  • Season the chicken liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, until nicely browned, about 3 minutes on each side. Turn with tongs or a spatula.  When a batch is done, transfer it to a plate and continue to saute 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 saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 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. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac 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.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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