• 1-2 Tbsp olive oil
• 5-6 lb skinned chicken pieces – I think thighs work best, absorb the flavors and stay moist better than white meat
• 40+ large garlic cloves, unpeeled, about 4-5 heads (I use more)
• ~ 2 cups dry white wine – almost cover meat
• Several sprigs* fresh thyme
• 3 - 3” sprigs* fresh rosemary
• Salt and pepper to taste
• Lots of toasted bread

Heat oil over medium heat. Season chicken w/ salt and pepper. Saute the garlic cloves for 3-5 minutes, until they begin to brown, remove from DO. Saute chicken five minutes per side. Add garlic, thyme, rosemary and wine. This fills a 12” Dutch oven.

Bake ~ 45 minutes.

Optional: Sprinkle chopped fresh parsley over dish before serving.

For the bread, I like to slice baguettes and toast them dry.

Serve the chicken. Take the cooked garlic cloves and squeeze out on the bread. Dip the bread in the juice and oh, my gosh, it’s good!

*What’s a sprig? It tastes better w/ lots of herb flavor, so I err on the side of lots. I’m sure you can use dried herbs, I’ve just always used fresh because I have them growing in the garden. Experiment, but a pronounced herb flavor is good.