The Stinking Rose'S 40 Clove Garlic Chicken

• 1 tablespoon butter
• 2 tablespoons extra virgin olive oil
• 2 -3 lbs roasting chickens, washed and cut into pieces
• salt, to taste
• fresh ground white pepper, to taste
• 4 tablespoons fresh rosemary
• 1 cup flour
• 40 garlic cloves, Peeled
• 1 cup dry white wine
• 4 cups chicken stock
• 1/2 cup heavy cream

1. Heat butter and olive oil in a deep, heavy skillet.
2. Season the chicken with salt, pepper and rosemary. Toss in flour.
3. When the pan is hot, but not smoking, add the chicken, skin side down.
4. Saute chicken until golden brown on both sides. Remove from pan.
5. Add garlic cloves and saute until light brown.
6. Add white wine and chicken stock. Return chicken to pan.
7. Cover and simmer for 30 minutes.
8. Remove chicken and keep warm, turn heat to high and reduce liquid by 66%. Remove to blender, add cream and puree sauce. Adjust seasoning and serve over chicken.

butter, extra virgin olive oil, roasting chickens, salt, fresh ground white pepper, fresh rosemary, flour, garlic, white wine, chicken stock, heavy cream

Taken from www.food.com/recipe/the-stinking-roses-40-clove-garlic-chicken-317076 (may not work)