Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 tb Butter, softened,
(Divided use)
1 tb Vegetable oil
1 Chicken, (3 1/2-pound) cut
Into 8 pieces, rinsed
Patted dry
Salt and pepper
40 Cloves garlic, unpeeled and
Blanched (see note)
1/2 ts Dried thyme
1 Bay leaf
1/2 c Dry white wine
1 c Chicken broth

in a large deep skillet over medium-high heat, melt 2 tablespoons of
the butter and the oil. Add the chicken, season to taste with salt
and pepper and brown on all sides. Distribute the garlic around the
chicken and season with thyme and bay leaf. Cover. Reduce heat to
medium-low and cook for 30 to 35 minutes, until the juices run clear
when the chicken is pierced with a fork. Tansfer the chicken and
garlic to a platter and keep warm.

Discard bay leaf. Skim and discard fat from the pan. Add the wine and
over high heat reduce the liquid by half. Add the broth; reduce to
3/4 Cup. Remove from heat and swirl in remaining butter. Pour sauce
over chicken and serve. Makes 4 to 6 servings.

NOTE: To blanch, place in boiling water for 10 minutes and drain.

Per Serving: Calories 392 Fat 25g Cholesterol 127 mg Sodium 606 mg
Percent calories from fat 57%

Source: "The International Garlic Cookbook" Dallas Morning News
9/18/96 Typos by Bobbie Beers

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