3 T clarified butter, separated
1 head of garlic, cloves peeled
2-3 shallots, thinly sliced
2 T rendered chicken fat (from stock)
3 T oat flour (or most any flour)
1/2 cup white wine
2 cups chicken stock
Sear chicken on both sides and set aside. Then slow cook whole garlic cloves in clarified butter until tender. Add mushrooms and shallots and sauté until just tender. For the gravy, make a roux by adding more clarified butter, chicken fat and flour and cook for a couple of minutes,then add white wine and fresh chicken stock. Season with S&P to taste and add chicken back in and simmer until done, about 10-15 min.