CHICKEN WITH 40 CLOVES OF GARLIC (DMN)

      Title: CHICKEN WITH 40 CLOVES OF GARLIC (DMN)
  Categories: New import
       Yield: 4 Servings
  
       6 tb Butter, softened,
            (Divided use)
       1 tb Vegetable oil
       1    Chicken, (3 1/2-pound) cut
            Into 8 pieces, rinsed &
            Patted dry
            Salt and pepper
      40    Cloves garlic, unpeeled and
            Blanched (see note)
     1/2 ts Dried thyme
       1    Bay leaf
     1/2 c  Dry white wine
       1 c  Chicken broth
  
   in a large deep skillet over medium-high heat, melt 2 tablespoons of
   the butter and the oil. Add the chicken, season to taste with salt
   and pepper and brown on all sides. Distribute the garlic around the
   chicken and season with thyme and bay leaf. Cover. Reduce heat to
   medium-low and cook for 30 to 35 minutes, until the juices run clear
   when the chicken is pierced with a fork. Tansfer the chicken and
   garlic to a platter and keep warm.
   
   Discard bay leaf. Skim and discard fat from the pan. Add the wine and
   over high heat reduce the liquid by half. Add the broth; reduce to
   3/4 Cup. Remove from heat and swirl in remaining butter. Pour sauce
   over chicken and serve. Makes 4 to 6 servings.
   
   NOTE: To blanch, place in boiling water for 10 minutes and drain.
   
   Per Serving: Calories 392 Fat 25g Cholesterol 127 mg Sodium 606 mg
   Percent calories from fat 57%
   
   Source: "The International Garlic Cookbook" Dallas Morning News
   9/18/96 Typos by Bobbie Beers
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