Ingredients

• 4 bulbs garlic, ends cut to expose cloves
• EVOO – Extra Virgin Olive Oil, for liberal drizzling
• Salt and pepper
• 1/2 cup dry vermouth or white wine
• 1 1/2 cups chicken stock
• 3 to 4 tablespoons chopped fresh herbs of choice (I prefer rosemary and thyme)
• 2 tablespoons butter
• Juice of 1 lemon
• 8 pieces bone-in, skin-on chicken, such as 2 thighs, 2 drummers and 4 breasts
  
• Crusty bread, to soak up juices