1 chicken, cut in pieces (I used 8 thighs)
canola oil (or your favourite cooling oil)
40 cloves garlic, peeled (about 3 heads)
1/4 cup Brandy
3/4 cup white wine
thyme
rosemary
parsley
salt
Don’t be afraid of the garlic! It doesn’t bite.
In a heavy skillet on medium, heat the oil and add the chicken pieces. Brown well but
don't worry if they are completely cooked. Once the chicken is browned, remove it to a plate. Saute the garlic in the drippings, being careful not to burn it. Deglaze the pan with the brandy.
Put the chicken, garlic and the brandy remains in a deep cassarole. Add white wine and seasonings. Cover tightly. If you don't have a really tight cover, use aluminium foil. Cook in 375F oven for about 1-1/2 hrs. Do not remove the lid while cooking.
Once cooked, remove chicken from pan and thicken gravy with flour.
Serve over rice.
Makes 4 servings.
You can also use a dutch oven and do the entire thing on the top of the stove on simmer for about 1 hour. I used a regular frying pan and my corning ware casserole dish with aluminium foil cover, and served it over rice with sauteed mushrooms and onions, and its delicious!!!!!!
With the leftover pan drippings (if there are any) I like to puree them, pop it in the fridge and use it as a garlic spread.
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