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Season and colour the chicken in a large frying pan. Once coloured on both sides, turn the heat down, add the butter and garlic cloves.
Cover with paper and cook slowly for 10-15 minutes, turning the chicken.
Add the Cognac and flambe, once reduced, cook for another 5 minutes.
De-glaze with the white wine and cook with the paper covering for another 10 minutes.
Once the chicken is cooked, remove from the pan. Remove half of the garlic too.
Crush the remaining garlic the pan and add crème fraiche and lemon to make the sauce, pass through a sieve.
Pour the sauce over the chicken and squeeze the remaining cooked garlic from their skins. Top with chopped chives and enjoy.