From:  MSBHildret

From THE GARLIC LOVERS' COOKBOOK VOLUME II by The Gilroy Garlic Festival

10 whole chicken breasts, split, boned, and skinned
Salt and pepper
2 cups champagne
101 unpeeled cloves fresh garlic

Place chicken in ungreased baking pan 12 x 16 or 18 inches. Sprinkle with salt and
pepper and pour champagne over. Place garlic cloves around and between chicken
pieces. Cover pan with foil. Bake at 350F for 1 1/2 hours. Remove chicken to large
serving platter and place garlic around chicken. Tell guest to suck the garlic out of its
skin, that it is deliciously sweet. Makes 20 servings.
(Since my guests and I prefer dark meat, I use unboned, unskinned legs and thighs. I use
dry sherry instead of champagne because I don't have champagne hanging around my
house. Sometimes, I sprinkle on poultry seasonings because that is a nice variation.
AND, I don't count the cloves - I use 4 or 5 large heads of garlic. I buy my garlic in 3-5
pound bags at Costco that comes from Christopher's Farm in Gilroy, CA.)

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