4heads of garlic(you read this right...4 heads of garlic! Separated and remove the excess skins, but do not peel them)
2Tbspof dry white wine
6stalks of spring onion(finely chopped)
¾tspof salt
Dash of freshly ground black pepper
2Tbspof grape seeds oil or oil of your choice
Instructions
Preheat your oven to 350 F. Preheat the oil in a large oven-proof Dutch oven (large enough to place 8 pieces of chicken in one layer). Place the chicken (skin side down) and sear the chicken over high heat. Do this in batches and don't over crowd the pot or they will not brown properly. Transfer the seared chicken into a bowl. Add in the finely chopped spring onion into the Dutch oven and stir-fry them for about 30 seconds. Add in half of the garlic. Place the seared chicken back (along with its juice) into the pot and topped with another half of the garlic. Season with salt and pepper. Cover the Dutch oven with a lid. Pop it into the oven and let it bake for the next 1 1/2 - 2 hours or until the chicken is cooked through