40 Clove Chicken

Quick Summary: This recipe involves pan-searing chicken legs with an abundance of garlic, flambéing with Cognac, and creating a rich, creamy sauce from the pan juices.

>> servings: 2
Season @chicken legs{4%legs} with @salt{} and @pepper{}.
In a large #frying pan{} with @olive oil{}, colour the chicken on both sides.
Turn the heat down, add the @butter{40%g} and @garlic cloves{40%cloves}.
Cover with #parchment paper{} and cook slowly for ~{10-15%minutes}, turning the chicken occasionally.
Add the @Cognac{75%ml} and flambe. Once reduced, cook for another ~{5%minutes}.
De-glaze with the @white wine{150%ml} and cook with the paper covering for another ~{10%minutes}.
Once the chicken is cooked, remove it from the pan. Remove half of the garlic as well.
Crush the remaining garlic in the pan.
Add @crème fraiche{200%g} and @lemon juice{5%ml} to make the sauce.
Pass the sauce through a #sieve{}.
Pour the sauce over the chicken and squeeze the remaining cooked garlic from their skins.
Top with @chopped chives{} and serve.