• 2 (3-pound) whole chickens
• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 40 garlic cloves, peeled
• 1 1/4 cups fat-free, less-sodium chicken broth
• 1 cup dry white wine
• 24 (1/4-inch-thick) slices diagonally cut French bread baguette
• Chopped fresh flat-leaf parsley (optional)

Remove and discard giblets and neck from chickens. Rinse chickens with cold water; pat dry. Trim excess fat; remove skin. Cut each chicken into 8 pieces.

Combine butter and oil in a 12-inch nonstick skillet over medium-high heat. Sprinkle salt and pepper evenly over chicken.

Add half of chicken pieces to pan; cook 2 minutes on each side or until golden.

Remove chicken from pan; keep warm. Repeat procedure with remaining chicken. Reduce heat to medium.

Add garlic; cook 1 minute or until garlic begins to brown, stirring frequently. Arrange chicken on top of garlic.

Add broth and wine; cover and cook 25 minutes or until chicken is done.

Remove chicken from pan; keep warm. Increase heat to medium-high; cook 10 minutes or until liquid is reduced to about 1 cup.

Serve sauce and garlic with chicken and bread. Garnish with chopped parsley, if desired.

by Pak101.com (few years ago!) / 820 views