3 tbsp. butter
1 chicken, cut up
1/2 tsp. salt
1/8 tsp. pepper
20 cloves garlic
1/4 c. wine
2 tomatoes (peeled and chopped)
1 tbsp. chopped parsley
1/4 tsp. dried thyme
1 c. chicken broth
3 tbsp. butter

Melt 3 tablespoons butter in large skillet. Add chicken. Brown on both sides. Season with salt and pepper. Arrange unpeeled garlic cloves around chicken. Add wine, tomatoes, parsley, and thyme. Cover and cook until chicken is tender (30-45 minutes). Remove chicken and keep warm. Add chicken broth to drippings and garlic. Cook, uncovered, for 10 minutes. Increase heat to high and whisk in 3 tablespoons butter. Strain sauce, pressing hard. Serve over chicken. Good with rice.