Ingredients
3-4 pounds chicken pieces
40 cloves garlic (unpeeled)
2 tbsp butter
salt & pepper
thyme
oregano
bay leaves
Preparation
Melt 2 tbsp. butter in a lagre skillet or dutch oven. Add chicken pieces and brown, sprinkling with garlic and spices. Cook covered on low for 30-35 minutes, till juices run clear. Tranfer chicken & garlic to platter. Add 1/2 cup dry white wine, and 1 cup chicken broth. Reduce to 3/4 cup. Pour over chicken and serve.
