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1
In a small saucepan, cook the garlic in the vegetable oil over low heat, turning the cloves, until golden and softened, about 10 minutes.
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2
Let the garlic cool in the oil, then drain.
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3
Finely chop the garlic; reserve the oil.
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4
In a bowl, combine 3 tablespoons of the chopped roasted garlic with the bread crumbs, 1 1/2 tablespoons of the butter, the preserved lemon rind, parsley and a pinch each of salt and white pepper.
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5
Chill the filling until firm.
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6
Boil the Chicken Stock over high heat until reduced to 1 cup.
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7
Add the wine, vinegar and 2 tablespoons of the chopped garlic and boil until reduced to 3/4 cup.
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8
Season with salt and white pepper.
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9
Strain the sauce in a fine sieve, pressing through as much garlic as possible; whisk to incorporate.
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10
Preheat the oven to 400.
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11
Using your fingers, loosen the skin from the chicken breasts.
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12
Shape the preserved lemon filling into 4 short ropes and stuff one under the skin of each breast, pressing gently to flatten it.
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13
Season the chicken with salt and white pepper.
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14
Heat 2 tablespoons of the reserved garlic oil in a large ovenproof skillet.
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15
Add the chicken breasts, skin side down, and cook over high heat until crisp and golden, 5 to 6 minutes.
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16
Turn the chicken, transfer the skillet to the oven and roast for about 10 minutes, or until cooked through.
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17
Spoon the Stewed Flageolets with Thyme onto 4 warmed dinner plates and top with the chicken.
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18
Pour any accumulated pan juices into the sauce and rewarm.
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19
Whisk in the remaining 1 tablespoon of butter.
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20
Spoon the sauce over and around the chicken and serve.
