“Almost Confit” Chicken with Melted Garlic

I cherish a few favorite recipes from generations back, like cabbage and noodles and “heart-shaped” meatloaf from my mother (circa 1954); my own “mahogany short ribs,” made with prune juice and teriyaki (circa 1993); and this recipe, which I am told is now beloved in many families. I created this dish more than a decade ago for my cookbook Radically Simple: Brilliant Flavors with Breathtaking Ease. It is perfect for a small group of friends or a big holiday celebration, as it can be