A classic Provence recipe enhanced with Cognac and one more clove of garlic.
3 large heads of garlic (41 cloves of garlic)
4 tablespoons butter
4 tablespoons olive oil
1/2 cup chicken stock
1/2 cup Cognac
1 teaspoon dried tarragon leaves
8 bone-in skin-on chicken thighs (or whatever cut you prefer)
1/4 cup cream
1 loaf French bread
Put a small pot of water on to boil. Place garlic heads in a plastic bag and bash with the side of a heavy knife to loosen cloves. Rub them inside the bag to remove excess skin. Place 41 cloves of garlic in the boiling water for 2 minutes. Remove with a slotted spoon to a dish cloth. Wrap up and roll around to loosen skin. Peel garlic and set aside.
In a large skillet, melt butter with oil and brown chicken on both sides, seasoning with a little salt and pepper. Remove to a pan or dish. Add garlic to skillet and cook, stirring, 1 minute. Stir in stock, Cognac and tarragon. Return chicken to pan, cover with heavy foil and simmer 45 minutes. Remove foil and drizzle chicken with cream. To serve, enjoy chicken and rip off hunks of French bread, spreading the garlic cloves on it like butter. Enough for 4. (I like to serve it with broiled grape tomatoes in a little olive oil with grated Parmesan on top.