Chicken with 40 cloves of garlic

40. Yes 40. 40 cloves of garlic. I know because I counted. Think it's crazy? It's actually delicious and not at all overpowering. After cooking at a low temperature for a long time, the garlic becomes sweet and mellow. Definitely a crowd-pleaser. This dish starts with browning the chicken. Then in the same pan with the chicken removed, the whole cloves of garlic are cooked in oil over low heat. Then in goes some Cognac and white wine to deglaze the pan. Then the chicken returns to the pot with some fresh thyme leaves to finish cooking over low heat. To complete the dish, the chicken is removed from the pot, and the sauce is finished with a bit more Cognac, a splash of cream, and salt and pepper. The chicken is tender and juicy, and the sauce is full of flavour. I like to serve it with couscous...