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1 Lightly Smash The Garlic Cloves With The Side Of A Heavy Chef'S Knife, Just Enough To Break The Cloves. Leave Peel On. 2 Trim The Chicken Pieces Of Excess Fat. Pat Them Dry And Sprinkle Pieces Generously With Salt And Pepper. Heat 3 Tbsp Olive Oil In A Dutch Oven (Or A Large Thick-Bottom Pan With A Tight Fitting Cover) On Medium High. Working In Batches, Brown The Chicken Pieces On All Sides. Lay The Chicken Pieces On The Hot Oil, Do Not Move Until Browned, Then Turn Over To Other Side Using Tongs. Remove From Pan When Browned. 3 Add A Little More Olive Oil To The Pan If Necessary. Add The Garlic And Saut
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