garlic chicken

olive oil
40 whole cloves (about 3 heads) of garlic--peeled
6 large chicken breasts (or parts you like) seasoned with salt and pepper
1 large leek--finely sliced crosswise (optional)
1/4 cup cognac
1 cup white wine (use your favorite)
1 1/2 cups chicken broth
salt and pepper to taste

in a dutch oven or heavy pan, heat olive oil.  cook chicken breasts or parts, skin side down until skin is browned.  remove from pan before meat is fully cooked.  with oil still hot, toss in whole garlic cloves and stir for a few minutes--they should start to color.  toss in leek (if using).  continue to cook while stirring occasionally until the leek begins to soften.  pour in cognac and then light it up. BE CAREFUL!! let the flame burn out completely. if you are uncomfortable with this technique you can skip it. the alcohol will cook off. i like the extra little smoky-ness it offers.
when flame is completely out, add wine and chicken broth. lay chicken side up in the pot.  cover, lower heat to lowest setting and cook until the chicken is cooked through. this will vary depending on the type of chicken parts and size of pieces.  check for after 30 minutes.
the sauce is a bit brothy and you want it thicker, remove the chicken and then simmer the sauce down until it achieves the required consistency.  If you like the sauce really, really garlicky, you can take 1/2 the sauce and blend then return to the pot.