40 cloves (3 whole heads) garlic
1 large baking chicken
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
1. Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.
2. 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.
3. Season liberally, with salt and pepper to taste
4. Heat the butter in a large pot, Dutch oven or electric skillet.
5. 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.)
6. Turn as needed with tongs or a spatula, (you do not want to pierce the skin with a fork).
7. Cover the chicken with the garlic cloves, wine and thyme leaves.
8. Simmer for about 30 – 45 minutes or until chicken is done and internal temperature at the thigh reaches 165 degrees F.
9. Remove from heat and cover tightly to finish cooking.
10. In a small bowl, whisk together ½ cup of the sauce from pan with the flour.
11. Whisk back into the pan along with the heavy cream and cook for 3 minutes. You may add more salt and pepper if you like.
12. Pour sauce over chicken on platter and serve.
This chicken really pairs well with sides like breaded mushrooms and our sour-cream-and-horseradish mashed potatoes. The sauce makes an excellent gravy for the potatoes, and complements the garlic flavor very well .