Chicken with forty Cloves of Garlic

Ingredients

nocoupons

• 6 tablespoon unsalted butter
• 1 tablespoon vegetable oil
• 1 (3 1/2-pound) chickens, cut into eight pieces
• Salt and freshly ground black pepper
• 2 whole heads garlic, about 40 cloves, unpeeled and blanched in boiling water for 10 minutes
• ½ teaspoon dried thyme
• I bay leaf
• 1/2 cup dry white wine
• 1 cup chicken stock

Directions

In a large deep skillet over medium-high heat, warm 2 tablespoons of the butter and the oil until hot. Add the chicken, season with salt and pepper, and brown it on all sides. Distribute the garlic cloves around the chicken and season with the thyme and bay leaf. Cover the skillet and cook the chicken over medium-low heat for 30 to 35 minutes, or until the juices run clear when the chicken is pierced with a fork. Transfer the chicken and garlic to a platter and keep warm. Discard the bay leaf. Skim and discard the fat from the pan, add the wine, and reduce the liquid by half over high heat. Add the stock and reduce to ½ cup. Remove the pan from the heat and swirl in the remaining 4 tablespoons butter. Pour the sauce over the chicken. Serves 4