Blistered Chicken and Garlic

Steps

• 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.