Provencal Chicken and Garlic, Cooked in Rose Wine1 (2-1/2 pound) chicken, cut into 8 pieces
1 tablespoon olive oil
8 shallots, finely minced
24 garlic cloves, unpeeled
1/4 cup Cognac
2 cups dry rose, preferably from Bandol or Provence
2 rosemary sprigs
2 thyme sprigs
Salt and freshly ground pepper
Chopped fresh parsley for garnish
Remove the skin from as many pieces of chicken as possible (the wings are difficult).
Heat the olive oil over medium-low heat in a large non-stick skillet and add the shallots and garlic. Cook, stirring, until the shallots begin to color. Add the chicken pieces and raise the heat to medium. Cook, turning the chicken, for about 5 minutes, and add the Cognac. Continue cooking, stirring, until the Cognac evaporates. Add the rose, rosemary, thyme, and salt and pepper to taste and bring to a simmer. Reduce heat and simmer 10 to 15 minutes, stirring and turning the chicken pieces from time to time.
To Freeze: Freeze in freezer safe container.
To Reheat: Defrost. Simmer for 10-15 minutes or until chicken is cooked through. Remove the chicken from the pan and place on a platter. If any liquid remains, turn up the heat, bring to a boil, and pour over the chicken (reduce by half if there is as much as a cup left). Garnish with chopped fresh parsley and serve.