Clove Garlic Chicken and Potatoes with Cream Sauce

– ▢2 pounds chicken thighs boneless/skinless *see note – ▢3-4 whole garlic 40 cloves, peeled, or store-bought Fresh Peeled Garlic in a bag or jar (check with your grocer). – ▢2 teaspoons kosher salt – ▢1 teaspoon freshly ground black pepper – ▢1 tablespoon unsalted butter – ▢2 tablespoons extra virgin olive oil – ▢2 tablespoons good Brandy or Cognac


In a large Dutch oven or deep skillet, heat butter and oil over medium-high heat. Brown the chicken in batches, then set aside.

Lower the heat and sauté the garlic cloves until browned.

Add Brandy, white wine, and scrape up any browned bits. Bring to a boil.

Return the chicken to the pot along with potatoes, thyme, and tarragon. Cover and simmer for 30-40 minutes until chicken is cooked and potatoes are tender.

To make the sauce: whisk flour into skillet sauce, then add cream, Brandy, and wine. Season with salt and pepper. Cook until thickened.

Transfer chicken and potatoes to a serving platter and cover to keep warm.