Recipe: Debbie D-Chicken w/40 Cloves of Garlic-2

I am going to post both of these recipes, because one uses
chicken breasts, & the other, whole chicken. But I am not sure
you couldn't substitute skinless, boneless breasts in either.
(Personally, I'd opt for the second recipe). Let me know which
(if any) you used.

Chicken w/40 Cloves of Garlic

1 T olive oil
6 bone-in chicken breasts
1/4 tsp salt
1/4 tsp pepper
40 cloves garlic, unpeeled (about 4 heads)
1 1/4 C dry white wine
1/4 tsp dried thyme
1/4 tsp dried rosemary
1/4 C parsley, minced
12 (1/2 in. thick) slices peasant bread

Preheat oven to 350 Deg F.

Heat oil in a heavy, flameproof casserole dish wide enough to
hold chicken in a single layer. Add chichen & cook over medium
high heat until evenly browned, about 10 min. Remove chicken
from pan.

Reserve 1 clove of garlic and saute remainder over medium heat
for 3-5 min., until cloves begin to turn golden. Spread cloves
in a single layer & return chicken to pan. Add wine, thyme &
rosemary, cover tightly.

Place casserole in oven & bake 45 to 60 min., until cooked
through. Remove casserole from oven. Sprinkle w/parsley.

Toast bread slices & rub both sides with the cut side of the
reserved garlic clove.

To serve: place 2 toasts on each plate w/several cloves of the
cooked garlic. Place chicken on plate, topped with sauce. Serve
immediately. Serves 6(2) Chicken With 40 Cloves of Garlic

1 chicken (3 1/2 to 4 lbs) rinsed, cut in pieces, skinned
1 T unsalted butter
1/4 C plus 1 T olive oil, divided
1 tsp salt
freshly ground black pepper
40 cloves garlic, unpeeled, separated (about 3 bulbs)
1/2 C dry white wine
1 tsp dried thyme leaves, crumbled
1/2 tsp dried leaf sage, crumbled
1/2 tsp dried leaf rosemary, crumbled
1 T fresh parsley, minced
4 small bay leaves
1/2 loaf French bread

Pat chicken pieces dry with paper towel. Heat butter & 1 T olive oil
in large cast iron Dutch oven or oven-proof skillet. Brown chicken
in batches (don't crowd) over medium-high heat about 5 min. on
all sides. Season wiht salt & pepper. Remove to plate lined with
paper towels.

Pour off all accumulated fat from Dutch oven. Scatter garlic
cloves over bottom of Dutch oven. Place chicken over garlic.

Pour wine & remaining 1/4 C olive oil over chicken; sprinkle
w/thyme, sage, rosemary, parsley & bay leaves. Cover pan
tightly with heavy aluminum foil; and then lid.

Bake @ 375 Deg. F for 30 min. Carefully remove lid & foil;
baste with oil/wine mixture. Replace foil & lid; bake 30 min.
more.

Meanwhile, slice bread into 1/4-in. thick slices. Toast on
baking sheet in oven @ 375 deg. for 10-15 min. until crisp.

Before serving, remove & discard bay leaves. Spoon chicken,
sauce, & several whole cloves of garlic onto each serving
plate. Squeeze garlic directly onto toasted bread, discarding
skins & eating garlic paste as you would a pate.

Makes 4-5 servings.