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Season the chicken with kosher salt and pepper.
Cook the chicken in a cast iron pan with butter and olive oil until golden brown on each side.
Add the 40 peeled cloves of garlic to the pan and toast them lightly, stirring frequently to prevent burning.
Deglaze the pan with white wine or vermouth and let half of it burn off.
Add the chicken stock and a bundle of rosemary and thyme to the pan.
Cover and cook the chicken for 30 minutes until cooked through.
Remove the chicken and garlic bundle from the pan.
Add heavy cream to the sauce and let it simmer for a couple minutes to thicken.
Return the chicken to the pan and serve, garnishing with the roasted garlic cloves.