Ingredients:
1 large organic chicken cut into eight parts
Salt and freshly ground black pepper
2-3 whole heads of garlic, cloves separated (40 cloves)
Olive oil
1 1/4 cup dry white wine
3 large sprigs of fresh tarragon
3 large sprigs of fresh thyme
Method:
1. Lightly smash the garlic cloves with the side of a heavy chef’s knife, just enough to break the cloves (I leave the peel on when there is a large amount of garlic)
2. Trim the chicken pieces of excess fat. Pat them dry and sprinkle pieces generously with salt and pepper
3. Heat 3 tablespoons olive oil on a large thick-bottom pan with a tight fitting cover on medium high. Working in batches, brown the chicken pieces on all sides. Lay the chicken pieces on the hot oil, do not move until browned, and turn over to other side using tongs. Set aside
4. Add a little more olive oil to the pan if necessary. Add the garlic and saute until golden brown, about 4 minutes
5. Add the wine and the herbs. Bring to a boil. Add the chicken pieces. Reduce the heat to medium low
6. Cover the pan and simmer until the chicken is cooked
7. Season to taste with salt and pepper. Transfer chicken pieces to a platter; spoon garlic sauce over the chicken
8. Serve with rice, hilopites or even mashed potato