Chicken is simmered in an aromatic sauce with garlic, brandy, and fresh thyme.
Ingredients
3.5lbschicken thighsbone-in and skin on
40peeled cloves of garlic*
1/4cupBrandy or Cognac
1/2cupchicken stock
10sprigs fresh thyme
salt
pepper
Instructions
Pat the chicken skin dry with paper towels, then season the chicken on both sides with salt and pepper.
Heat a braiser pan or high-sided saute pan with a lid over medium heat, and add the chicken thighs skin-side down. Cook for about 5 minutes, until fat has rendered and the skin is golden.
Flip and cook the chicken for 3 minutes on the other side, then remove all the chicken to a plate. Cover loosely with aluminum foil to keep warm.
Add the garlic to the pan, and saute for 5 minutes, until golden.
Add the thyme and cook for another 3 minutes, until the thyme has wilted.
Add the Brandy or Cognac to deglaze the pan, then add the chicken stock. Bring to a simmer, then add the chicken back to the pan.**
Cover with a lid, turn the heat to medium low to maintain a gentle simmer, and cook the chicken for about 20 minutes, until the interior temperature is 180F.
Remove the chicken to a sheet pan, and place the chicken skin side up under the broiler for a few minutes, until golden brown and crispy. Make sure to watch closely so the chicken doesn't burn.
In the meantime, cook the sauce over medium high heat to reduce the braising liquid, until slightly thickened.
Serve the sauce and crispy chicken together. Enjoy!
Notes
*Nearly all grocery stores now sell pre-peeled garlic, which makes this dish really easy since all the work is done for you. If you want to use actual bulbs of garlic, you'll need about 3 for 40 cloves. Separate the heads of garlic into individual cloves and blanch them in boiling water for 1 minute. Remove the garlic and peel (if they don’t peel easily, stick them back in the water for 30 seconds).**I like to incorporate more of the chicken skin's flavor and fat into the sauce, so I place the chicken skin side down. It takes a little extra time to crisp it again under the broiler, but it does work. If you want more crispy skin, cook the chicken skin-side up.