Preparation / Directions:
Separate garlic into cloves and peel. Add to a small pan of boiling water,
reduce heat to low, and simmer 10 minutes. Drain and let cool.
In a large nonreactive flameproof casserole, melt 2 tablespoons butter in
olive oil over medium-high heat. Season chicken with 1/2 teaspoon salt and
1/4 teaspoon pepper. Add chicken to casserole and cook, turning, until
browned on all sides, 6 to 8 minutes.
Separate garlic cloves and add to casserole. Stir in wine, chicken stock,
thyme, rosemary, bay leaf, and remaining l/2 teaspoon salt and 1/4 teaspoon
pepper. Bring to a boil. Reduce heat to medium-low, cover, and cook until
chicken is no longer pink in center, about 25 minutes. Remove and discard
leaf. Transfer chicken and garlic to a serving dish.
Skim fat from cooking liquid and discard. Bring cooking liquid to a boil and
cook until liquid is reduced to 1 cup, 2 to 3 minutes. Stir in remaining 2
tablespoons butter and pour over chicken.
When garlic is slowly simmered, it mellows and becomes almost sweet in
flavor. Serve this stew with crusty bread onto which the softened garlic may