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You can of course peel the garlic if you want.
1 4-pound whole chicken, cut into eight parts
Salt and freshly ground black pepper
2-3 whole heads of garlic, cloves separated (40 cloves) but not peeled
Olive oil
1 1/4 cup dry white wine, such as a Sauvignon Blanc
3 large sprigs of fresh tarragon
3 large sprigs of fresh thyme
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1st Keep
 tihleigh
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