pix-2008-garlic-chicken
Ingredients:
40 cloves (3 whole heads) garlic
1 large chicken
Kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter
2 tablespoons good olive oil
1 ½ cups dry white wine or chicken stock
1 tablespoon fresh thyme leaves
2 tablespoons all-purpose flour
2 tablespoons heavy cream

Directions:
Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds.  Drain the garlic and peel.  Set aside.
Remove the back bone from the chicken by cutting up each side of the bone from the tail to the neck with kitchen shears.  Clean and dry with paper towels.  Season liberally, with salt and pepper.  Heat the butter in a large pot, Dutch oven or electric skillet.  Saute the chicken, skin side down first, about 3 – 5 minutes each side.  With the back bone removed the chicken lays out evenly and browns nicely.  Turn with tongs or a spatula, you do not want to pierce the skin with a fork.  Cover the chicken with the garlic cloves, wine and thyme leaves.  Cover and simmer over the lowest heat for about 30 – 45 minutes or until chicken is done.

Remove chicken to a platter and cover with aluminum foil to keep warm.  In a small bowl whisk together ½ cup of the sauce from pan and the flour, then whisk back into the pan along with the cream and cook for 3 minutes.  You may add more salt and pepper if you like.  Pour sauce over chicken on platter and serve.