Chicken With Lots of Garlic

• 1 (3 -3 1/2 lb) roasting chickens, cut into eight serving pieces
• 12 teaspoon black pepper
• 34 teaspoon salt
• 14 cup flour
• 2 tablespoons olive oil
• 20 garlic cloves, peeled
• 12 cup dry white wine
• 34 cup reduced-sodium chicken broth
• 2 tablespoons fresh parsley

1. Pat chicken dry and sprinkle with salt and pepper, then dredge in flour shaking off any excess.
2. Heal oil in a large heavy skillet over medium high heat and brown chicken (in 2 batches if necessary), turning once for a total of about 5 minutes.
3. Transfer chicken to a plate.
4. Add garlic to skillet and saute until just golden, about 2 minutes.
5. Add wine to skillet and boil for one minute.
6. Add broth, cover and simmer 15 minutes or until garlic is tender.
7. Return chicken to skillet, skin side up, cover and simmer until cooked through, about 20 to 25 minutes.
8. Transfer chicken to a platter and mash 8 cloves of the garlic into the sauce.
9. (The back of a wooden spoon works for me).
10. Spoon sauce over chicken and sprinkle with parsley.

roasting chickens, black pepper, salt, flour, olive oil, garlic, white wine, chicken broth, fresh parsley

Taken from www.food.com/recipe/chicken-with-lots-of-garlic-202119 (may not work)