3TablespoonsCognac, divided (I did not have Cognac so I used Brandy.)
1 ½cupsdry white wine
1Tablespoonfresh thyme leaves
2Tablespoonsall-purpose flour
2Tablespoonsheavy cream
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Instructions
Click here for Ina's step-by-step instructions to make this delicious recipe.
Notes
Gr8 Tips:
*When pealing the garlic, cut out any green sprouts and discard.
I was not able to find the chicken already cut up so I bought 4 breasts and 4 thighs with the skin and bones.
This dish is perfect to make ahead of time. I made it one afternoon and stored it in a casserole dish in the frig and the next night I warmed it up in a 350℉ oven for about 30 minutes covered with foil.