-
1
With a sharp knife, remove back bone from chicken.
-
2
Cut chicken into 4 pieces: 2 legs with thighs attached, and the breast split lengthwise, wings attached.
-
3
(Reserve back bone, giblets and extraneous chicken fat for another use.)
-
4
Season chicken pieces generously with salt and pepper and set aside.
-
5
Heat oven to 375 degrees.
-
6
Melt butter in a Dutch oven or enameled pot with lid over medium-high heat.
-
7
Add onion and cook briskly, stirring occasionally, until nicely browned, 5 to 8 minutes.
-
8
Meanwhile, cut stalk and roots from garlic heads and trim off one layer from each heads tough exterior.
-
9
Cut heads in half, top to bottom.
-
10
Add garlic to onions, season with salt and pepper, and stir to coat.
-
11
Place thyme sprigs on onion mixture, then add chicken pieces in one layer.
-
12
Add wine and 1 cup water and bring to a simmer.
-
13
Cover pot and transfer to oven.
-
14
Bake for 35 minutes, covered.
-
15
Remove lid and bake for 10 minutes, or until chicken has browned and juices at thigh run clear when probed with paring knife.
-
16
Let it rest off heat for 10 to 15 minutes.
-
17
(If desired, cut breasts in half and divide thigh from drumstick with a sharp knife.)
-
18
Serve each guest a piece of chicken and several garlic halves.
-
19
Spoon pan juices over everything.
-
20
Sprinkle with chopped parsley or basil if desired.
