Chicken with Lots of Garlic

Made this one on Wednesday night. Aaron rated it one of the best meals ever. It's perfect for a cold, rainy (or snowy) day. A very hearty meal. I served it with mashed potatoes and a veg (can't remember which veg, but something green). To make your life easier, buy the chicken already cut up and prep the garlic ahead of time. I mean, all you're doing is peeling it - not tough, really. Get your kids to help - Laurel peeled a few cloves for me.

1 (3- to 3 1/2-pound) chicken, cut into 8 serving pieces
Salt and pepper
1/3 cup all-purpose flour
2 Tbsp. olive oil
20 garlic cloves, peeled
1/2 cup dry white wine or 1/4 white wine vinegar and add 1/4 cup more chicken broth
2 cups reduced-sodium chicken broth (you may need more than this)

Pat chicken dry and sprinkle with salt and pepper. Dredge chicken in flour, shaking off excess.
Heat oil n a 12-inch heavy skillet over moderately high heat until hot but not smoking. Brown chicken in two batches, turning over once, about 5 minutes per batch. You're not cooking the chicken through right now, just browning it. Transfer to a plate.
Add garlic to skillet and cook, stirring, until just golden, about 2 minutes. Add wine (or vinegar) and boil 1 minute. Add broth, then cover skillet and simmer until garlic is tender, about 15 minutes.
Return chicken, skin side up, to skillet and simmer, covered, until just cooked through, 20-25 minutes. You have to watch closely, adding chicken broth as needed.
Transfer chicken to a platter. Mash 8-10 garlic cloves into sauce and season with salt. Spoon sauce and garlic over chicken.

This will serve 4-6 people and it took me about 1 hour to make - but that is not 1 hour of active cooking time. I made the mashed potatoes while the chicken was simmering. It really does help to have everything prepped and measured out ahead of time. In our house, Aaron will prep things for me during the afternoon and then I'll put it all together.