Ingredients
- 1 3-4 LB CHICKEN CUT INTO 8THS OR PIECES OF CHICKEN YOU LIKE.
- 2 TBNS. EXTRA VIRGIN OLIVE OIL
- 1 TBNS OF BUTTER
- 40 ABOUT 40 LARGE GARLIC CLOVES
- 1/2 C. DRY WHITE WINE
- 1/2 C. CHICKEN STOCK
Preparation
Step 1
SEASON CHICKEN LIBERALLY WITH SALT AND PEPPER PLACE A DEEP NONREACTIVE SKILLET OVER HIGH HEAT, AND ADD OIL AND BUTTER. WHE FATS ARE HOT BUT NOT SMOKING, ADD CHICKEN P IECES SKIN SIDE DOWN AND COOK UNTIL SKIN TURNS AN EVEN, GOLDEN BROWN, ABOUT 5 MIN.
WORK IN BATCHES, IF NECESSARY AND CAREFULLY REGULATE HEAT TO AVOID SCORCHING SKIN.
TURN PIECES AND BROWN THEM ON OTHER SIDE FOR AN ADDITIONAL 5 MIN.
2. REDUCE HEAT TO MEDIUM. BURY GARLIC CLOVES UNDER CHICKEN TO MAKE SURE THEY SETTLE IN ONE LAYER AT BOTTOM OF SKILLET.. SAUTE, SHAKING OR STIRRING PAN FREQUENTLY UNTIL GARLIC IS LIGHTLY BROWNED ON ALL SIDES. ABOUT 10 MINUTES. ADD WINE AND STOCK., SCRAPING BOTTOM.
3. COVER AND CONTINUE COOKING UNTIL JUICES RUN CLEAR WHEN THIGH IS PRICKED, 10-15 MIN.
SERVE CHICKEN WITH GARLIC AND PAN JUICES AND IF DESIRED, RICE OR SAUTEED POTATOES.