Chicken With 40 Cloves Of Garlic

• 2 (3-pound) whole chickens
• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 40 garlic cloves, peeled
• 1 1/4 cups fat-free, less-sodium chicken broth
• 1 cup dry white wine
• 24 (1/4-inch-thick) slices diagonally cut French bread baguette
• Chopped fresh flat-leaf parsley (optional)

1. Remove and discard giblets and neck from chickens. Rinse chickens with cold water; pat dry. Trim excess fat; remove skin. Cut each chicken into 8 pieces. Combine butter and oil in a 12-inch nonstick skillet over medium-high heat. Sprinkle salt and pepper evenly over chicken. Add half of chicken pieces to pan; cook 2 minutes on each side or until golden. Remove chicken from pan; keep warm. Repeat procedure with remaining chicken.
2. Reduce heat to medium. Add garlic; cook 1 minute or until garlic begins to brown, stirring frequently. Arrange chicken on top of garlic. Add broth and wine; cover and cook 25 minutes or until chicken is done.
3. Remove chicken from pan; keep warm. Increase heat to medium-high; cook 10 minutes or until liquid is reduced to about 1 cup. Serve sauce and garlic with chicken and bread. Garnish with chopped parsley, if desired.

whole chickens, butter, extra virgin olive oil, salt, freshly ground black pepper, garlic, chicken broth, white wine, bread baguette, flatleaf parsley

Taken from www.epicurious.com/recipes/member/views/chicken-with-40-cloves-of-garlic-50181793 (may not work)