- 2 heads garlic, separated into cloves and peeled (about 20 cloves)
- 2 tbsp. cognac, optional
- 1 c. dry white wine (see Note)
- 1 tbsp. fresh thyme leaves
- 2 tbsp. all-purpose flour
- 2 tbsp. heavy cream
Rinse chicken and pat dry with paper towels. Generously season with salt and pepper. In a large stockpot or Dutch oven over medium-high heat, warm butter and oil until a few droplets of water sizzle when carefully sprinkled in the pot. Cook the chicken, turning occasionally, until nicely browned on all sides, about 6 minutes. Transfer chicken to a plate and reserve.
Drain all but about 1 tablespoon fat from pot. Add garlic and cook, stirring occasionally, until lightly browned and fragrant, about 4 minutes. Add cognac, white wine and thyme. Over high heat, bring mixture to a boil, Return chicken to pot. Reduce heat to medium-low, cover and simmer until chicken is cooked through, about 30 minutes.
Using tongs or slotted spoon, transfer chicken to plate and cover with foil to keep warm. Whisk flour into sauce. Over medium-high heat, bring sauce back to boil. Whisk in heavy cream and cook until sauce slightly thickens, about 3 minutes. Season with salt and pepper to taste.