Seriously, 40 cloves! (Make it easier on yourself and buy peeled cloves.) I served this with a mixed herb and green salad.
1 3-4 lb chicken, cut into 8 pieces. At room temp, seasoned with salt and pepper.
2 TBLS extra virgin olive oil
1 TBLS butter
About 40 garlic cloves
1/2 cup dry white wine
1/2 chicken broth
In a deep skillet or dutch oven heat oil and butter. When fats are hot, but not smoking, add chicken skin side down and cook until golden brown, about 5 minutes. Turn over and repeat. Work in batches if necessary.
Reduce heat to medium and bury cloves under chicken to settle on bottom of skillet. Saute, shaking pan frequently, about 10 minutes. Allow garlic to brown, but not burn. Add wine and broth, scraping bottom of pan.
Cover and continue to cook until juices run clear. About 15-20 minutes. Serve chicken with garlic and pan juices.
Adapted from Alex Witchel, New York Times