[b]the words of the author of the Cuckoo's mate:[/b] [quote]This dish is Provencal cuisine prepared with 40 cloves of garlic, but during our stay in the oven the garlic loses its sharpness and becomes sweet. This garlic will not be cleaned, which reduces cooking time and allows everyone to decide what to do with this garlic: whether to crush with a fork, mix with the meat juice and pour over the chicken, or spread over toasted bread, or simply put aside.[/quote] Chicken is cut in large pieces

In a frying pan in butter and olive oil [i](took the oil drain.+ raising. 1 spoon)[/i] to fry the chicken, cut into pieces, on all sides, about 10 minutes.

Remove the chicken in a large ovenproof pan, a roasting pan or deep baking dish.

Drain from the pan the fat, leaving 1 tablespoon. Add into the pan the chicken broth, wine, garlic, oregano, thyme, marjoram, thyme and pepper and [i](added wine instead of bouillon-Maggi cube, these spices were not-replaced the spices-curry, rosemary,Basil, red pepper, turmeric)[/i]

garlic. Bring the broth to a boil.

Pour contents of skillet into the pan where there is chicken.

Turn the oven temperature to 190*C (375F) Tightly cover the pan with aluminum foil or a lid. Simmer the chicken until tender and until then, until the garlic becomes very soft, 45-60 minutes. That day we have snow, cold, and such a dinner was by the way *OK*

[img]http://s005.radikal.ru/i209/1001/99/1293b8479aab.jpg[/img]