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1
Preheat oven to 400F.
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2
Bring garlic cloves and milk to boil in heavy medium saucepan over high heat.
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3
Drain.
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4
Discard milk.
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5
Transfer garlic cloves to 8x8x2-inch metal baking pan.
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6
Add 3 tablespoons oil and toss to coat.
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7
Roast until golden, about 13 minutes.
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8
Cool slightly.
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9
Transfer garlic with its cooking oil to processor; blend to form paste.
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10
Season to taste with salt and pepper.
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11
(Garlic paste can be made 1 day ahead.
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12
Cover and refrigerate.)
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13
Melt butter and 1 tablespoon oil in heavy large skillet over medium-low heat.
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14
Add onions and saute until golden brown, stirring occasionally, about 40 minutes.
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15
Add vinegar, thyme, and bay leaf.
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16
Simmer until liquid is reduced by half, about 3 minutes.
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17
Stir in cream.
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18
Season to taste with salt and pepper.
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19
Meanwhile, preheat oven to 450F.
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20
Heat remaining 3 tablespoons oil in heavy large nonstick skillet over high heat.
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21
Sprinkle chicken with salt and pepper.
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22
Working in 2 batches, add chicken, skin side down, to skillet and cook until skin is golden brown (do not turn), about 4 minutes.
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23
Place chicken, skin side up, on large rimmed baking sheet.
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24
Roast until chicken is cooked through and juices run clear when thigh is pierced with knife, about 20 minutes.
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25
Spread garlic paste atop chicken halves, dividing equally.
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26
Bake until golden brown, about 5 minutes longer.
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27
Rewarm onions over medium-low heat, stirring often.
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28
Spoon onions in center of 4 plates.
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29
Place chicken halves atop onions.
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30
Sprinkle with parsley; serve.
