From: Executive chef Andrea Froncillo, The Stinking Rose, San Francisco. Yield: 4 servings. 1 large (2½ to 3 lb.) broiler-fryer chicken Marinade: 2 Tbsp. olive oil 2 Tbsp. Christopher Ranch Heirloom Garlic, minced leaves from 1 sprig rosemary, minced to taste, salt and freshly ground pepper Sauce: 1 cup dry red wine 1 shallot, quartered 4 Christopher Ranch Heirloom Garlic cloves, chopped leaves from 1 sprig rosemary, minced leaves from 2 sprigs thyme, minced 1¼ cups heavy cream ...

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