Chicken with 40 Cloves of Garlic

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 6 inch diagonally bread baguette french cut
• 1 tablespoon butter 
• 6 pound chickens whole
• 1 cup cooking wine dry white
• 1 tablespoon olive oil extravirgin
• 1.3 cups less-sodium chicken broth fat-free
• 40  garlic cloves peeled
• 0.5 teaspoon salt 

Equipment

• frying pan

Directions

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