The Stinking Rose's 40 Clove Garlic Chicken

• butter↗1 tablespoon
• extra virgin olive oil↗2 tablespoons
• roasting chickens, washed and cut into pieces2 -3 lbs
• salt↗

  to taste

• fresh ground white pepper↗

  to taste

• fresh rosemary↗4 tablespoons
• flour↗1 cup
• garlic cloves, Peeled↗40

  40

• dry white wine↗1 cup
• chicken stock↗4 cups
• heavy cream↗1⁄2 cup

Step-by-step instructions

1. 1

   Heat butter and olive oil in a deep, heavy skillet.

2. 2

   Season the chicken with salt, pepper and rosemary. Toss in flour.

3. 3

   When the pan is hot, but not smoking, add the chicken, skin side down.

4. 4

   Sauté chicken until golden brown on both sides. Remove from pan.

5. 5

   Add garlic cloves and sauté until light brown.

6. 6

   Add white wine and chicken stock. Return chicken to pan.

7. 7

   Cover and simmer for 30 minutes.

8. 8

   Remove chicken and keep warm, turn heat to high and reduce liquid by 66%. Remove to blender, add cream and puree sauce. Adjust seasoning and serve over chicken.