Melt butter in frying pan. Add oil. Brown chicken well on both
sides.
Remove chicken. Add garlic and saute for about a minute.
Add dry vermouth. Stir. Put chicken back in the pan on top of garlic.
Cover and simmer about one hour, turning chicken every once in a while.
When done serve chicken with cloves of garlic.
Garlic will pop out of the shell easily and you can either mash it onto some hot bread or eat it plain with the chicken.
The garlic carmelizes when cooked with the vermouth and it is almost sweet-tasting
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