Poultry: Garlic 11 by Recipe Cottage

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	Garlic 11

		Chicken With 40 Cloves Of Garlic Serves: 4 2 heads of garlic 4 tablespoons butter 1 tablespoon olive oil 1 (3-pound) chicken, cut into serving pieces 1 teaspoon salt 1/2 teaspoon pepper 1/2 cup dry white wine 1 cup chicken stock or reduced-sodium canned broth 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried rosemary 1 bay leaf Separate garlic into cloves and peel. Add to a small pan of boiling water, reduce heat to low, and simmer 10 minutes. Drain and let cool. In a large nonreactive flameproof casserole, melt 2 tablespoons butter in olive oil over medium-high heat. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to casserole and cook, turning, until browned on all sides, 6 to 8 minutes. Separate garlic cloves and add to casserole. Stir in wine, chicken stock, thyme, rosemary, bay leaf, and remaining l/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat to medium-low, cover, and cook until chicken is no longer pink in center, about 25 minutes. Remove and discard bay leaf. Transfer chicken and garlic to a serving dish. Skim fat from cooking liquid and discard. Bring cooking liquid to a boil and cook until liquid is reduced to 1 cup, 2 to 3 minutes. Stir in remaining 2 tablespoons butter and pour over chicken.