Braised Chicken W/Garlic and White Wine

• 7 lbs whole chickens, cut into 8 pieces. Split the breasts so the chicken sizes are about the same, this is two 3 . 5 lb c
• 6 tablespoons extra virgin olive oil, divided
• 2 cups white wine
• 6 large fresh thyme sprigs
• 5 heads garlic, whole heads cloves separated, unpeeled

1. Trim excess fat off chicken.
2. Rinse and Pat the chicken dry.
3. Salt and pepper each piece.
4. Lightly smash garlic, leaving peel attached.
5. Heat 4 Tbl Olive Oil in a heavy large pot over medium-high heat.
6. Working in two batches, brown the chicken on all sides, 12 minutes per side.
7. Transfer chicken to a plate.
8. Add remaining olive oil and garlic to the pot.
9. Stir until golden brown, about 4 minutes.
10. Add wine and thyme; bring to a boil.
11. Return chicken to the pot.
12. Reduce heat to medium, cover, and simmer until chicken is cooked through, moving chicken pieces from top to bottom every 5 minutes, for about 20 minutes.
13. (The sauce will not cover the chicken).
14. Season to taste w/salt and pepper.
15. Transfer chicken to platter, spoon garlic cloves around chicken and spoon sauce over.

chickens, extra virgin olive oil, white wine, thyme, garlic

Taken from www.food.com/recipe/braised-chicken-w-garlic-and-white-wine-218893 (may not work)