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- 2 3 1/2-pound whole chickens, each cut into 8 pieces
- 1 tablespoon whole heads of garlic, cloves separated (about 70), unpeeled
- 6 tablespoons extra-virgin olive oil, divided
- 6 very large fresh thyme sprigs
Trim excess fat off chicken. Sprinkle chicken with salt and pepper. Lightly smash garlic cloves just to flatten slightly, leaving peel attached and cloves as whole as possible.
Heat 4 tablespoons extra-virgin olive oil in heavy large pot over medium-high heat. Working in 2 batches, add chicken and cook until brown on all sides, about 12 minutes per batch. Transfer chicken to plate. Add remaining 2 tablespoons olive oil and garlic to pot. Stir until golden brown, about 4 minutes. Add wine and thyme; bring to boil. Return chicken to pot. Reduce heat to medium, cover, and simmer until chicken is cooked through, moving chicken pieces from top to bottom every 5 minutes (sauce will not cover chicken), about 20 minutes. Season to taste with salt and pepper.
Transfer chicken to platter. Spoon garlic cloves around chicken and drizzle sauce over.