Chicken With Garlic Puree

• 4 cloves garlic, minced
• 10 whole cloves garlic, with skins
• 3 tablespoons clarified butter
• 1 4-pound chicken cut into serving pieces
• Salt and pepper to taste
• 13 cup white wine vinegar
• 23 cup dry white wine
• 1 tablespoon fresh rosemary, minced well
• 5 canned Italian tomatoes, chopped
• 3 tablespoons sweet butter

1. Boil the whole garlic cloves for 5 minutes.
2. Remove them, drain well, and set aside.
3. Pour clarified butter into a large skillet over medium-high heat, and add the whole garlic cloves.
4. Sprinkle the chicken pieces generously with salt and pepper.
5. Add the chicken to the skillet, and brown pieces on both sides (about 5 minutes).
6. Sprinkle minced garlic over the browned chicken, and deglaze the skillet with the vinegar.
7. Add white wine, rosemary and tomatoes.
8. Bring liquid to a boil, reduce heat to medium-low, cover and cook for 15 minutes, turning chicken pieces once.
9. Remove chicken pieces and whole garlic cloves from the skillet.
10. Strain the pan juices into a degreaser, and pour off fat.
11. Pour juices into a blender, along with the tomato-herb mixture left in the skillet.
12. Squeeze the soft pulp out of the garlic cloves, and drop it into the blender.
13. Puree several seconds at slow speed.
14. Then puree at high speed, stopping every few seconds to drop in a tablespoon of butter.
15. When all the butter is incorporated, taste for seasoning.
16. Serve over chicken immediately.

garlic, garlic, butter, chicken, salt, white wine vinegar, white wine, fresh rosemary, italian tomatoes, sweet butter

Taken from cooking.nytimes.com/recipes/5565 (may not work)