Weekly Recipe: Forty Cloves of Garlic Chicken

About a year and a half ago, my mom and I took a super-fun cooking class at Publix Apron's cooking school in Alpharetta, Georgia. It is basically like being a guest on a cooking show! The kitchen is set up in a room attached to the Publix grocery store, and has a bunch of tables for participants to sit and eat. The class we took was all about chicken, and we got to eat (and take home extras) of 4 different delicious chicken recipes. PLUS each recipe was served with a different glass of wine, and they showed you all the steps of how to make the meal.

If I am ever back in Georgia when another one of these classes are in session we are definitely going again - plus for my friends in Florida, they have a few Publix Apron cooking schools there too, if you check out their Web site. Here are some pics of us enjoying our class.

 This was our favorite recipe from that trip. It has a lot  of garlic in it, but it tastes delicious!! And it tastes yummy when reheated as well!

Forty Cloves of Garlic Chicken

Recipe from Publix Apron's Cooking School

6 generous servings, 60 minutes

Ingredients

3 whole heads of garlic (about 40 cloves)
3 pounds of chicken breast
1 tablespoon unsalted butter
2 tablespoons olive oil
3 tablespoons Cognac, divided
1 + 1/2 cups dry white wine
1 tablespoon fresh thyme
2 tablespoons all-purpose flour
2 tablespoons heavy cream

1. Separate the cloves of garlic and drop into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.

2. Season the chicken with salt and pepper on both sides.

3. Heat the butter and oil in a Dustch oven over medium-high heat. In batches, saute the chicken in the oil, until nicely browned, about 3-5 minutes on each side.

4. When last chicken is removed, add all the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned.

5. Add 2 tablespoons of the Cognac and the wine, and return to a boil. Scrape the brown bits from the bottom of the pan.

6. 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.

7. 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. Adjust the seasoning with salt and pepper. Pour the sauce and the garlic over the chicken and serve hot.