Blistered Chicken and Garlic

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

By Betty Crocker Kitchens

October 3, 2011

cut-up whole chicken (3 to 3 1/2 lb)

teaspoon salt

teaspoon dried thyme leaves

1/2

teaspoon freshly ground pepper

tablespoons olive oil

jar (6 oz) peeled garlic cloves (about 32 cloves)

3/4

cup dry white wine or chicken broth

tablespoons cognac

1/4

cup whipping cream

Fresh thyme sprigs, if desired

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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.