Chicken with 40 Cloves of Garlic

I've made this recipe a few times now and it is a HUGE hit! The only problem is that I can't stop eating it. Haha. Ok, that happens a lot but still, this is probably one of my favorite recipes. The garlic cloves are so delicious and make a great spread on crusty french bread. Make sure you make enough sauce to dip your bread in too! It's to die for.

I always half this recipe because it's just me and the husband. Enjoy!

Ingredients

• 2 (3-pound) whole chickens
• 1 tablespoon butter
• 1 tablespoon extravirgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 40 garlic cloves, peeled
• 1 1/4 cups fat-free, less-sodium chicken broth
• 1 cup dry white wine
• 24 (1/4-inch-thick) slices diagonally cut French bread baguette
• Chopped fresh flat-leaf parsley (optional)

Preparation

• Remove and discard giblets and neck from chickens. Rinse chickens with cold water; pat dry. Trim excess fat; remove skin. Cut each chicken into 8 pieces. Combine butter and oil in a 12-inch nonstick skillet over medium-high heat. Sprinkle salt and pepper evenly over chicken. Add half of chicken pieces to pan; cook 2 minutes on each side or until golden. Remove chicken from pan; keep warm. Repeat procedure with remaining chicken.
• Reduce heat to medium. Add garlic; cook 1 minute or until garlic begins to brown, stirring frequently. Arrange chicken on top of garlic. Add broth and wine; cover and cook 25 minutes or until chicken is done.
• Remove chicken from pan; keep warm. Increase heat to medium-high; cook 10 minutes or until liquid is reduced to about 1 cup. Serve sauce and garlic with chicken and bread. Garnish with chopped parsley, if desired.