INGREDIENTS
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3 whole heads garlic, about 40 cloves
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2 (3 1/2-pound) chickens, cut into eighths
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Kosher salt
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Freshly ground black pepper
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1 tablespoon unsalted butter
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2 tablespoons good olive oil
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3 tablespoons Cognac, divided
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1 1/2 cups dry white wine
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1 tablespoon fresh thyme leaves
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2 tablespoons all-purpose flour
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2 tablespoons heavy cream