Updated Nov 24, 2014Chatelaine
- Pat chicken dry with paper towels then sprinkle with salt. Heat a large, wide pot over medium. Add oil. Add half of chicken, skin-side down, and cook until golden brown, about 4 min. Flip and cook another 2 min. Remove to a plate and repeat with remaining chicken. Return all chicken and any juices to the pot. Stir in garlic cloves and herbs. Season with fresh pepper. Reduce heat to medium-low. Cover and simmer, stirring occasionally, until chicken is cooked, about 25 min.
- Remove chicken and half of garlic to a platter and cover loosely with foil. Remove remaining garlic to a cutting board. Pour wine into pot and increase heat to medium-high. Boil, scraping up any browned bits from pan bottom into sauce. When wine is slightly reduced, about 3 min, add broth and 1/2 cup water.
- Continue boiling until sauce is reduced to 1 cup, about 10 min. Meanwhile, peel and mash garlic on cutting board. Whisk garlic into sauce. Remove bay leaves, then drizzle sauce over chicken. Serve with bread and squeeze out remaining garlic onto the bread. Garnish with parsley.