Chicken With Forty Cloves Of Garlic

• 2 whole Roaster Size Chickens, Cleaned, Giblets Removed, Cut Up
• 1 Tablespoon Butter
• 1 Tablespoon Extra Virgin Olive Oil
• 1/2 teaspoons Salt
• 1/4 teaspoons Freshly Ground Pepper
• 40 cloves Garlic, Peeled (I Bought The Pre-peeled Ones)
• 1- 1/4 cup Chicken Stock
• 1 cup Dry White Wine
• 1 Tablespoon Chopped Fresh Thyme
• 1/4 cups Heavy Cream

1. Rinse chicken parts with cold water; pat then dry.
2. Trim off any excess fat.
3. Combine butter and oil in a 12-inch nonstick skillet over medium-high heat.
4. Sprinkle salt and pepper evenly over chicken pieces.
5. Add half of the chicken pieces to the pan, cook 2 minutes on each side or until golden.
6. We want nice brown skin.
7. Remove chicken from pan, keep warm.
8. Repeat procedure with remaining chicken.
9. Set all of the chicken aside.
10. Reduce heat in the pan to medium.
11. Add garlic, cook for several minutes or until garlic begins to brown, stirring frequently.
12. You want the garlic brown.
13. Once it starts to brown arrange chicken on top of the garlic.
14. Add broth, wine and thyme cover and cook for 25 minutes or until chicken is done.
15. Remove chicken from pan and keep it warm.
16. Add heavy cream into the pan with the garlic.
17. Increase heat to medium-high, cook 10 minutes or until liquid is reduced to about 1 cup.
18. Serve sauce and garlic with chicken.

roaster, butter, olive oil, salt, freshly ground pepper, garlic, chicken, white wine, thyme, heavy cream

Taken from tastykitchen.com/recipes/main-courses/chicken-with-forty-cloves-of-garlic/ (may not work)