Preheat the oven to 392°F (200 °C), in the meantime peel the garlic and chop the rosemary leaf finely, mixing it with the cream. Then cut the bacon finely as well, halve the chicken breasts right by the side of the bone - you will get 10 pieces of meat, season them with salt and pepper.
Melt the butter in a pan with a thick bottom, then fry the bacon in it. Remove it with a slotted spoon and set aside. Heat the butter on high heat and fry the chicken breasts and legs for 2 minutes on each side until golden brown in color. When ready, place them in a tray and put the garlic cloves around them.
Leave about 2 tablespoons of butter in the pan, put it on high heat, stand back and carefully add the brandy. Mix for about a half minute, then add the cream with the rosemary and leave the mixture to boil.
Finally, top the chicken with the hot cream with rosemary, cover the pan with foil and leave it for 30 minutes in the oven. When serving, mix the garlic with the creamy juice and pour it over the meat.