lemon rosemary chicken with forty garlic cloves

Great

% Daily Values based on a 2,000 calorie diet

Step 1

preheat the oven to 425

Step 2

in a large bowl, stir together 2 tablespoons of the olive oil, rosemary and lemon zest. add the chicken and turn to coat well. season with salt and pepper.

Step 3

in a large over-safe braiser or high-sided skillet over high heat, cook the chicken skin side down, without moving until the skin is golden and releases easily from the pan, 4-5 minutes. Transfer the chicken to a plate.

Step 4

to the same pan, add the beans, garlic, wine, cognac, and mustard. season with salt, pepper, and red pepper flakes. nestle the chicken on top of the beans, skin-side up. drizzle the remaining 2 tablespoons of olive oil over the chicken. roast until the chicken is cooked through, 25-30 minutes.

Step 5

remove the pan from the oven and stir the lemon juice and cream into the saucy beans. top with the herbs and lots of black pepper.

Step 6

serve family style with steamed rice, mashed potatoes, or crusty bread for sopping up sauce.