Vampire-Fighting Chicken
  • 2 (3-pound) whole chickens
  • 1 tbsp butter
  • 1 tbsp extra virgin olive oil
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • 40 garlic cloves, peeled
  • 1 ¼ 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)
  1. 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.
  2. 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.
  3. 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.
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