Almost Confit Of Chicken With Melted Garlic Recipes

CHICKEN WITH FORTY CLOVES OF GARLIC

Steps:

• Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.
• Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last 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, 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 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. 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. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.

ALMOST CONFIT CHICKEN WITH MELTED GARLIC

Steps:

• Heat oven to 300 degrees. Put 8 chicken thighs in large bowl. Press 2 large garlic cloves through a press and rub into chicken. Add 1½ tablespoons fresh thyme leaves, 6 bay leaves, ½ teaspoon allspice, ¼ teaspoon ground white pepper and 1½ teaspoons salt. Grate a pinch nutmeg over chicken and toss. // Place chicken in a small roasting pan or paella pan in one layer, skin-side down. Cover tightly with foil and bake 45 minutes. Turn chicken skin-side up and scatter with 12 large, peeled garlic cloves. Re-cover and bake 1 hour longer. Turn on the broiler. Uncover chicken and broil several inches from the heat until skin is crispy, about 5 minutes. Garnish with fresh thyme sprigs.