Blistered Chicken and Garlic

Blistered Chicken and Garlic

Enjoy your dinner with this delicious baked chicken flavored with wine and cognac - a tasty meal.

Prep Time

20

Minutes

Total Time

50

Minutes

Makes

4

servings

1
cut-up whole chicken (3 to 3 1/2 lb)
1
teaspoon salt
1
teaspoon dried thyme leaves
1/2
teaspoon freshly ground pepper
2
tablespoons olive oil
1
jar (6 oz) peeled garlic cloves (about 32 cloves)
3/4
cup dry white wine or chicken broth
3
tablespoons cognac
1/4
cup whipping cream
Fresh thyme sprigs, if desired
  1. Heat oven to 425°F. Sprinkle chicken with salt, dried thyme and pepper. In 12-inch cast-iron skillet, heat oil over medium-high heat. Cook chicken in oil until brown on all sides. Remove chicken from skillet. Reduce heat to low. Add garlic; cook and stir 2 to 4 minutes or until lightly browned. Return chicken to skillet.
  2. Bake 25 to 30 minutes or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).
  3. Remove chicken and garlic from skillet; cover to keep warm. Place skillet over medium-high heat. Add wine and cognac, scraping any browned bits from bottom of pan. Heat to boiling; boil 3 minutes. Add whipping cream; heat to boiling, stirring occasionally. Boil 1 to 2 minutes or until sauce is slightly thickened. Pour sauce over chicken. Garnish with fresh thyme.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
If you don’t have a large cast-iron skillet, any 12-inch heatproof skillet works fine.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 452
    • Total Fat 18 1/2g
      • (Saturated Fat 6g,),
    • Sodium 860mg;
    • Total Carbohydrate 15g
      • (Dietary Fiber 1g,
    • Protein 50g;
    Percent Daily Value*:
      Exchanges:
      • 1 Other Carbohydrate;
      • 7 Very Lean Meat;
      Carbohydrate Choices:
      • 1;
      *Percent Daily Values are based on a 2,000 calorie diet.