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Chicken in a 40 garlic clove cognac sauce


3 whole heads garlic, about 40 cloves

4 chicken thighs or breasts or a 3 1/2 pound chicken cut into eights

Kosher salt

Freshly ground black pepper

2 tablespoons good olive oil

3 tablespoons Cognac, divided

1 1/2 cups dry white wine or Prosecco

1 tablespoon grace Caribbean all purpose seasoning

2 tablespoons all-purpose flour

1/4 cup protein nut milk (cashew or almond milk can be used as well)


  1. Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.
  2. Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the olive oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first (if using skin on chicken), until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula. Remove the 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 or prosecco, 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 grace Caribbean all purpose seasoning. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.
  3. Remove the chicken to a platter and cover with aluminum foil to keep warm. In a measuring cup, 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 milk, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Place the chicken back into the pan, put the lid on and let braise for 10 min.

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