INGREDIENTS
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2 (3 1/2- to 4-pound) chickens, cut in eighths
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Kosher salt and freshly ground black pepper
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All-purpose flour
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1/2 cup good olive oil
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8 whole garlic cloves
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1 1/2 pounds assorted wild mushrooms, such as porcini and cremini, stems removed and (1 1/2-inch) diced
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8 sprigs fresh thyme, tied with kitchen string
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1/4 cup dry sherry
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1 tablespoon minced garlic (3 cloves)
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2 cups white wine, such as Pinot Grigio
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2 cups good chicken stock, preferably homemade
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3 tablespoons unsalted butter, at room temperature