Chicken with 40 Cloves of Garlic

From Shirley Evans
Makes 6 servings

1 Tbsp. olive oil
4 lbs. bone-in chicken pieces, skinned, visible fat removed
salt and freshly ground black pepper
40 large cloves garlic, peeled (about 4 heads)
1-3/4 c. dry white wine
4 sprigs thyme (or 1/4 tsp. dried thyme leaves)
1 sprig rosemary (or 1/4 tsp. dried)
2 Tbsp. Cognac (optional)
chopped fresh parsley
12 slices country-style bread, 1/2-inch thick, toasted

Preheat oven to 350 degrees. Heat oil over medium heat in a Dutch oven. Season chicken with salt and pepper. Place half of the chicken in the pan. Cook, turning, until browned, about 5 minutes per side. Remove from the pot and brown the remaining chicken.

Add garlic cloves (reserving 1 clove) and cook, stirring, until beginning to brown, 3 to 5 minutes. Spread cloves in a single layer and return the chicken pieces to the pot. Add wine, thyme and rosemary, and cover tightly.

Transfer the pot to the oven and bake for 40 to 50 minutes, or until chicken is tender and no longer pink inside.

Remove the chicken from the oven. If using Cognac, heat it in a small saucepan and then light with a match. Pour over the chicken and shake the pot until the flames die down. Taste the sauce in the pot, adjust the seasonings and sprinkle with parsley.

To serve, rub both sides of the toasted bred with the cut side of the reserved garlic clove. Have your guests spread a clove or two of cooked garlic on the toasted bread and top with chicken and sauce.