Garlic Braised Chicken

It is hard to recall when I first had a version of this dish. I think I ordered it at a now-defunct French restaurant in downtown Charleston called Marianne. The restaurant that currently occupies the location is a barbecue chain called Sticky Fingers. It's also decent, but nothing compared to the restaurant that first kindled my interest in French food.
It was 1991 and I had taken a year of French in elementary school. My second grade ego thought I could order in French, as I had been taught. I was disappointed to discover that the waiter did not speak French, so they brought me the French-speaking manager to appease me. She rattled off what I can only imagine to be the most basic greeting. I, of course, went sheepish. Anyway, that's a cute story about your author as a pretentious second grader. Let's move on to the food.

Garlic Braised Chicken
Serves 8
Prep Time: 30 minutes
Cook Time: 2 hours, 30 minutes

• 2 chickens, cut up with the bones in and skin on
• 2 tbsp olive oil
• 1/2 cup all purpose flour
• 20-30 cloves garlic, whole & peeled
• 4 cups chicken stock
• 2 tbsp butter
• 4 sprigs thyme
• 1 cup dry white wine
• 2 bay leaves
• salt and pepper to taste

Pre-heat the oven to 350 degrees. Season the chicken pieces with salt and pepper and dredge in the flour.
Heat the oil in a large dutch oven. Brown the chicken in the oil in batches and set aside.
Add the garlic, thyme, bay leaves, and butter. Saute for 5 minutes, being careful not to burn the garlic.
Add the wine. Reduce almost completely, until syrupy. Add the stock and stir to combine. Bring to a simmer. Add the browned chicken and cover.
Place in the hot oven and braise for roughly 2 hours.
Remove the chciken and bay leaves and reduce the sauce. Strain into a bowl and serve with the chicken. Mashing in the cloves of garlic is optional, but they can also be served with toast points and are quite delicious.