Title: Mediterranean chicken > lucy waverman
 Categories: Chicken, Canadian
      Yield: 1 Servings
 
      3    Heads garlic
      8    Whole boneless chicken
           Breasts, skin on
    3/4 c  All-purpose flour
      1 ts Salt
      1 ts Freshly ground pepper
      3 tb Chopped fresh rosemary or
      1 tb Dried
    1/2 c  Olive oil
      1 lb Smoked ham, thickly sliced
      4    Red onions, thickly sliced
    1/2 c  Brandy
      2    Bay leaves
      1 c  Sliced black olives
    1/2 c  Finely chopped parsley
 
  Preheat oven to 400* Add garlic to pot of cold water, and bring to
  boil. Boil for 3 minutes, drain and peel the garlic cloves. Cut each
  chicken breast in half, then in thirds. In shallow dish. combine
  flour, salt, pepper and 1 tbsp fresh rosemary. Coat chicken pieces
  with flour. Heat olive oil in large fry pan on high heat.  Brown
  chicken in batches, about 1 ~ 2 minutes per side.  Remove with
  slotted spoon to large ovenproof casserole. Turn heat to medium-low.
  Dice ham and add to frying pan with the onions, garlic and remaining
  rosemary. Saute until onions are golden-brown, about 10 minutes. Pour
  in the brandy and bring to boil. Scrape contents of frying pan over
  chicken breasts, add bay leaves and olives and bake, uncovered, for
  15 to 20 minutes, or until chicken is cooked through. Sprinkle with
  parsley.
  
  Serves 16 to 20
  
  This one from Lucy Waverman's Seasonal Canadian Cookbook.  In time for
  those big holiday entertaining buffets.