Roast Chicken with 40 Cloves of Garlic

Points: 3
Prep Time: 15 mins Cook Time: 1 hour 25 minutes
Serves: 8

1 tablespoon extra-virgin olive oil
4 bone-in chicken breast halves
4 bone-in chicken thighs
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
2 tablespoons tomato paste
40 garlic cloves, unpeeled
1/2 teaspoon dried rosemary
1/2 teasponn dried thyme
1 bay leaf
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Preheat the oven to 375 degrees. Heat the oil over medium heat in an ovenproof skillet large enough to hold the chicken in a single layer. Add the chicken, skin side down, and cook until browned on all sides about 5 minutes. Transfer chicken to a plate.

Discard any fat from the skillet and set over medium-high heat. Add the wine, broth and tomato paste; cook, scraping up the browned bits from the bottom of the skillet. Remove the skillet from the heat; stir in the remaining ingredients. Add the chicken and toss to coat with the sauce. Cover the skillet tightly with foil and bake until the chicken is cooked through and the garlic is softened, 1 1/4 - 1 1/2 hours. Remove the chicken skin before eating.

Source: Weight Watchers Pure Comfort cookbook