CHICKEN & ROASTED GARLIC
4 lbs. bone-in chicken pieces, skinned
35 cloves garlic, unpeeled (about 4 bulbs)
1½ cups dry white wine
¼ teaspoon fresh thyme
¼ teaspoon rosemary
2 tablespoons Cognac
1 tablespoon fresh parsley, chopped
12 slices coarse bread, toasted
Preheat large skillet over medium heat, about 3 minutes. Test the surface with a few water droplets. If the droplets bead up and dance across the surface, the pan is hot enough to brown the chicken and seal in juices. Place the chicken in the pan, it will stick at first while browning. Cover the pan. When the chicken loosens, about 5-7 minutes, turn it to brown on the other side. About 4-5 minutes. Test for doneness and remove the chicken from the pan.
Add the unpeeled garlic to the skillet and continue stirring for 3-5 minutes until garlic begins to brown. Spread the garlic around the pan evenly and return the chicken pieces to the pan. Add the wine, thyme, and rosemary; cover. Reduce to low heat, and simmer for 20-25 minutes.
Pour the Cognac over the chicken, and continue to simmer for about 5 minutes with the cover off. Place chicken pieces on a serving platter, surround with roasted garlic cloves, top with chopped parsley, and serve with toasted bread. The garlic can be spread on the bread like butter when squeezed out of its natural wrapper.