Garlic chicken

Heat the oven to 300 degrees. Place the garlic in 3 layers of foil. Season with the salt and pepper and drizzle with the olive oil. Fold the foil into a packet to seal. Roast until soft, about 45 minutes.

Bring 1 1/2 cups of the water to a boil in a medium saucepan. Cut the lemon peel into strips and add to the boiling water, blanching for 3 minutes. Drain and repeat the process 2 more times. This will remove the bitter flavor.

Bring the remaining water and the sugar to a boil in a small saucepan, then add the blanched strips of lemon peel, turning down the heat and simmering for 5 minutes. Remove the strips with a slotted spoon. Separate them and place them on a rack to cool.

After removing the garlic from the oven and setting it aside, raise the heat to 350 degrees. Pour the chicken broth into a medium saucepan and bring to a boil. Continue cooking over medium heat to reduce to 1 cup. Set aside.

Heat the oil in a heavy skillet over medium heat. Season the chicken with salt and pepper. Place the chicken skin-side down in the skillet and saute until the skin is crisp and golden, about 5 minutes. Turn and cook for another 2 to 3 minutes. Transfer the chicken to a roasting pan and place in the oven to finish cooking, about 15 to 20 minutes.

To make the sauce, discard the rendered fat in the skillet and add the minced shallot and the roasted garlic (leaving the cloves whole). Add the wine and stir to loosen up any brown bits on the bottom of the pan. Reduce the wine by half. Add the reduced chicken broth and again reduce until slightly thickened, about 5 minutes. Add the lemon juice and season with salt and pepper. Simmer about 1 minute. Whisk in the cold butter bit by bit. Removing the chicken from the oven, pour the pan juices into the sauce, whisking to blend. Add the chives and stir.

Arrange the chicken on a platter. Spoon the sauce over the chicken. Garnish with a liberal amount of the candied lemon peel, and serve.