Chicken with Garlic and White Wine

2 – 3 ½ lb. whole chickens, each cut into 8 pieces

5 whole heads of garlic, cloves separated (about 70), unpeeled

6 Tbsp. olive oil, divided

2 cups dry white wine (Chardonnay)

6 very large fresh thyme sprigs

Trim excess fat off the chicken and sprinkle with salt and pepper. Lightly smash garlic cloves, just to flatten slightly, leaving peel attached and cloves as whole as possible. This is best done with a big blade chef’s knife parallel to the cutting board.

Heat 4 Tbsp. olive oil in large heavy pot over medium-high heat. Working in 2 batches, add chicken and cook until brown on all sides, about 12 min. per batch. Transfer to plate. Add 2 Tbsp. oil and all of garlic to the pot. Stir until golden, about 4 minutes. Add wine and thyme; bring to boil. Return chicken to pot. Reduce heat to medium, cover, and simmer until chicken is cooked through, moving chicken pieces from top to bottom every 5 minutes (sauce with not cover chicken), about 20 minutes. Season with salt and pepper.

Transfer chicken to platter. Poor gravy over top, using strainer to catch the garlic cloves and other chunky stuff. Great with mashed potatoes, salad and yummy bread.