Makes 4 servings. Difficulty
1 whole chicken, cut into 8 pieces 4 Tablespoons unsalted butter, softened 1 garlic bulb, roasted 1 teaspoon fresh thyme, chopped 1 Tablespoon fresh Italian parsley, chopped 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 Tablespoons extra virgin olive oil 2 shallots, chopped 1 cup dry white wine 1/4 cup heavy cream 2 Tablespoons cold unsalted butter
Roast garlic bulb as directed in the tips section. Let cool. Squeeze out the tender roasted garlic cloves into a small bowl. Add 4 tablespoons of softened butter, thyme, Italian parsley, salt and pepper. Mix well.
Carefully loosen skin of chicken pieces (being careful not to completely remove it). Spoon herb/garlic butter under skin of chicken pieces. Spread butter by smoothing out skin on outside. (You should have some herb/garlic butter left - do not discard.) Season chicken pieces generously with salt and freshly ground black pepper.
In a large skillet heat remaining herb/garlic butter and 2 Tablespoons olive oil over medium-high heat. Add chicken pieces to skillet and cook for about 20 minutes per side. When done, remove chicken from skillet and tent with foil to keep warm and allow to rest.
Drain fat from skillet, return skillet to heat and add shallots. Sauté for 1 minute. Add wine and let it reduce down by half. Reduce heat to medium-low and whisk in cream. Let simmer for 5 minutes, stirring occasionally. Just before serving, whisk in 2 tablespoons cold unsalted butter. Adjust seasonings to taste with salt and freshly ground black pepper.
To serve, place a chicken piece on a plate and spoon sauce over top.
To roast garlic: Cut about 1/4" off the top of a whole garlic bulb. Rub garlic bulb completely with olive oil and wrap in foil. Bake at 350 degree F. for 45 minutes.