If the garlic cloves are large, cut them in half to make sure they soften. There is more than enough sauce for the chicken. Use the extra to sauce pasta or rice as a delicious side with the chicken.
Prep Time:30 mins
Cook Time:1 hour 15 mins
Total Time:1 hour 45 mins
Yield:6 servings 1x
40 garlic cloves, peeled and trimmed
6 sprigs of fresh thyme
2 tablespoons olive oil
1 whole roasting chicken cut into eight pieces
2 teaspoons Kosher salt
1/2 teaspoon freshly ground pepper
1/4 cup cognac
1/2 cup dry white wine
1 cup chicken stock
zest of one lemon
juice of one lemon
2 tablespoons unsalted butter
1 tablespoon minced thyme
Spread the garlic over the bottom of a roasting pan and lay the thyme sprigs across the top of the garlic.
Heat the oil in a frying pan over high heat.
Season the chicken, both sides, with the salt and pepper.
Sear the chicken for three minutes, skin slide down. Don’t crowd the pan, sear in batches as needed.
Turn and cook for one minute more.
Lay the seared chicken on top of the garlic and thyme in the roasting pan.
Add the cognac and wine to the frying pan, bring to a boil and deglaze the pan by scrapping the fond with a wooden spoon. Reduce the liquid to one-quarter cup.
Stir in the chicken stock and lemon zest and bring to a boil.
Pour the sauce over the chicken.
Bake in the preheated oven for 45 minutes or a little longer if refrigerated. The chicken is done when the internal temperature registers 175ºF on a meat thermometer.
Remove the chicken to a warm platter and boil the sauce to reduce it for about five minutes.
Discard the thyme sprigs, whisk in the lemon juice, minced thyme and butter into the sauce. At this point, you can leave the sauce as it, mash the garlic with the back of a fork or blend to a puree in a food processor or with an immersion blender.
Pour the sauce over the chicken or serve on the side.
The chicken can be made ahead to this point. Cover and refrigerate. Take out of the refrigerator about 30 minutes before roasting.