Chicken with 40 Cloves of Garlic

Ingredients

• 2  carrots chopped
• 1 rib celery chopped
• 1  meat from a rotisserie chicken cut into 8 pieces
• 0.3 cup cooking wine dry white
• 1 teaspoon rosemary fresh chopped
• 40 cloves garlic peeled
• 0.8 cup chicken broth low-sodium
• 1 small onion chopped
• 10 servings salt and pepper 
• 2 tablespoons butter unsalted
• 2 tablespoons vegetable oil 

Equipment

• oven
• pot
• dutch oven

Directions

1. Preheat oven to 400F. Rinse chicken pieces with cool water and pat dry. Season on all sides with salt and pepper.
2. In a Dutch oven, melt butter with oil over medium heat. When foam subsides, cook chicken, working in batches if necessary, turning often, until golden, about 10 minutes.
3. Transfer to a plate.
4. Pour off all but 1 Tbsp. fat.
5. Add vegetables; cook, stirring often, until slightly softened, about 2 minutes.
6. Pour in wine and cook, scraping up any browned bits, until liquid has almost evaporated, 30 seconds to 1 minute.
7. Add broth, garlic and rosemary. Season with salt and pepper and bring to a boil.
8. Return chicken, skin side up, and any accumulated juices to pot. Cover and bake for 20 minutes.
9. Remove cover; bake until juices have slightly reduced and garlic is very soft, about 30 minutes. (If mixture looks dry, add up to 1/2 cup broth.)
10. Transfer chicken to a serving platter. Use a fork to crush a few of the softened garlic cloves. Spoon sauce and vegetables over chicken and serve immediately.