Chicken with 40 Cloves of Garlic

From Ina Garten, Barefoot in Paris. 

Serves 6-8. 

3 whole heads garlic, about 40 cloves, peeeled
2 (3 1/2 lbs) chickens, cup into eighths
Salt and pepper 
1 tablespoon unsalted butter
2 tablespoons olive oil
2 cups dry white wine or chicken broth
2 teaspoons fresh thyme leaves 
3 tablespoons all-purpose flour
2 tablespoons heavy cream

Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until browned, about 5 minutes on each side. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches.

Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add the wine (or stock), return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.

Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the cream, and boil for 3 minutes. Add salt and pepper, to taste. Pour the sauce and the garlic over the chicken and serve.