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2 chickens, about 3 pounds each, each cut into 8 pieces 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 40 cloves garlic, peeled 1 cup dry white wine, such as Sauvignon Blanc 1 1/4 cup chicken stock
In a large frying pan, add the butter and olive oil. Over medium high heat, add the chicken and cook until browned on both sides, seasoning with salt and freshly ground pepper. Do not overcrowd the pan. It will take about 5 to 6 minutes on each side. Remove the browned chicken from the pan and place on a platter. Cover with foil and keep warm while you continue the next step.
Pour the excess fat from the pan. Reduce the heat to medium and add the garlic cloves and cook until golden, for a minute or two. Return the chicken to the pan and place on top of the garlic cloves. Cook for about 8 to 10 minutes. Add the white wine and chicken stock and deglaze, scraping up the cooked bits which have accumulated on the bottom of the pan. Cover and cook for 10 to 15 minutes or until the chicken can be easily skewered.
Taste the sauce and season as needed. Reduce the sauce, if needed, to get a good consistency. Serve the chicken with the cloves of garlic and the sauce.
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