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Braised Chicken with Garilc and White Wine
- 2 3 1/2-pound whole chickens, each cut into 8 pieces
- 1 tablespoon whole heads of garlic, cloves separated (about 70), unpeeled
- 6 tablespoons extra-virgin olive oil, divided
- 2 cups dry white wine
- 6 very large fresh thyme sprigs
Directions:View on Bon Appetit
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