Chicken with Garlic
from Journal
curated by Irene Vlach
Ingredients
- 3 tete ail
- 8 cuisses de poulet, bone in
- 1/2 tsp poivre
- 1 Tbsp huile d'olive
- 2 Tbsp farine
- 1 cup vin blanc
- 3/4 cup bouillon de poule
- 1/4 cup creme-a-fouetter
- 4 brins thym
Instructions
Separate the cloves and drop them into a pot of boiling water for 2'. Drain, let cool and peel.
Season chicken. Heat the oil in a 12" overproof skillet. Brown chicken skin-side down, about 6-8'. Transfer to a plate, skin-side up. Add the garlic with the drippings. Cook 3-6 ', turning often, until evenly browned. Add the flour and cook, stirring for 1'. Whisk in the wine, broth and cream. Return to a boil and scrape the brown bits from the bottom of the pan. Add the