Here's a bistro classic:
Chicken With 40 Cloves of Garlic
8 pieces of chicken, bone in and skin on. (Traditionally a whole cut up chicken is used but I like to use just thighs as they have a great flavor and all the serving portions come out the same).
2 tbsp butter
4 tbsp fresh rosemary, chopped
salt and pepper
1 cup flour
40 cloves garlic, about 3 bulbs, peeled
1 cup cognac
4 cups chicken stock
1/2 cup heavy cream
Rinse and dry the chicken, season with salt, pepper and rosemary and dredge in the flour. Heat the butter with a little olive oil in a large skillet to high. Add the chicken and brown on both sides. Remove the chicken to a plate, lower heat to med. high and saute the garlic until brown. De-glaze the pan with the cognac, add the chicken stock and the chicken, cover and simmer for 30 minutes. Remove the chicken to a warm plate. Turn the heat up to high and reduce the remaining liquid by 2/3. Carefully puree the remaining garlic and liquid, stir in the cream, adjust the seasonings to taste and serve sauce over the chicken.
I like to serve this with a porcini mushroom risotto.