Garlic Chicken with White Wine Sauce

I fixed this last night after finding it on THIS site, and it is delicious!

You can peel the garlic if you want too, of course.

Ingredients:

• 1 4lb whole chicken, cut into eight pieces
• Salt and pepper
• 2-3 whole heads of garlic, cloves separated (40-ish cloves) but not peeled
• Olive oil
• 1 ¼ cup of dry white wine
• 3 large sprigs of fresh tarragon
• 3 large sprigs of fresh thyme

Directions:

1. Lightly mash garlic cloves with the side of a heavy chef's knife, just enough to break the cloves. Leave the peel on.

2. Trim the chicken pieces of excess fat. Pat them dry and sprinkle generously with salt and pepper. Heat 3 tablespoons of olive oil in Dutch oven (or 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 in the hot oil, do not move until browned, then turn over to other side using tongs. Remove from pan when browned.

3. Add a little more olive oil to the pan if necessary. Add the garlic and saute until golden brown, about 4 minutes. Add the wine and the herbs. Bring to a boil. Add the chicken pieces. Reduce the heat to medium low. Cover the pan and simmer until the chicken is cooked through. Move the chicken pieces from top to bottom every 5 minutes for about 20 minutes. Chicken is done when a meat thermometer inserted into the thickest part reads 180°F for thighs, and 170°F for breasts. Season to taste with salt and pepper. Transfer chicken pieces to a platter; spoon garlic sauce over the chicken.

Serves 4-6