Poulet aux quarante Gousses d'ail

Chicken with forty cloves of garlic (from The best of france)  This is one of our favorites.  Melt 2 tbsp butter and 1 tbsp oil in deep skillet.  Brown 8 chicken thighs.   Season with salt and pepper.  Meanwhile, blanch 2 heads unpeeled garlic cloves in boiling water for 10 minutes.  Distribute garlic in pan with chicken and add 1/2 tsp dried thyme and a bay leaf.  Cover and cook over med low heat for 34 minutes, or until chicken is cooked through.  Transfer chicken and garlic to platter and keep warm.  Discard bay leaf.  Skim and discard fat.  Add 1/2 cup wine.  Reduce by half.  Add 1 cup chicken stock and reduce to 3/4 cup.  Remove from heat.  Add 4 tbsp butter, one at a time.  Pour sauce over chicken and serve with crusty bread.