San Francisco’s The Stinking Rose is among the more unusual restaurants in America. It is dedicated to everything garlic, with the motto, “We Season Our Garlic with Food!”

1 T. butter

2 T. extra virgin olive oil

2-3 lbs. roasting chicken, cut into pieces

Salt and freshly ground white pepper, to taste

4 T. fresh rosemary

1 C. flour

40 cloves garlic, peeled

1 C. dry white wine

4 C. chicken stock

1/2 C. heavy cream

Heat butter and olive oil in a deep, heavy skillet. Season the chicken with salt, pepper and rosemary. Toss in flour. When the pan is hot, but not smoking, add the chicken, skin side down. Sauté chicken until golden brown on both sides. Remove from pan. Add garlic cloves and sauté until light brown. Add white wine and chicken stock. Return chicken to pan. Cover and simmer for 30 minutes.

Remove chicken and keep warm. Turn heat to high and reduce liquid by 66%. Remove to blender, adding cream and puree sauce. Adjust seasoning and serve over chicken.

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