Categories: CHICKEN, DINNER, DUTCH OVEN, GARLIC, MAIN DISH

Ingredients

• 3 pound chicken
• 2 tbs olive oil
• Salt
• Black pepper
• 3 to 4 heads of garlic, separated into cloves, not peeled
• 1 cup white wine (Chardonnay)
• 7 bay leaves

Directions

1. Cut the chicken into pieces, and cut the bones into pieces as well.

2. In a 5 1/2 quart dutch oven, heat the oil over medium heat, add the garlic cloves, and stir them constantly with a wooden spoon for 5 minutes or until they take on a light golden color. Transfer garlic to a large plate.

3. Brown a few pieces of chicken at a time, including the carcass pieces, skin side first. Transfer the chicken to the plate with the garlic and season with salt and pepper.

4. Reserve 2 tbs of oil in the pot (add EVOO if needed). Whisk in the wine and bring to a light boil. Add the chicken, skin side up, along with its juices from the plate, and then garlic cloves. Add the bay leaves.

5. Cover tightly and simmer over medium-low heat for 45 minutes or until the chicken is tender. Now and then, uncover the pot and let the water condensation on the underside of the lid fall back into the pot.

6. Transfer the chicken and the garlic cloves to a heated platter, discarding the carcass pieces. Decorate with the bay leaves, cover with foil, and set aside. Degrease the pan juices if necessary. Serve the juices in a sauceboat, spread the garlic on bread.

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