Chicken in Garlic & Shallots

Made Alton Brown's Chicken in Garlic & Shallots (p. 125) on Friday night. Smells great, very tender, good with bread. Kind of greasy, and ended up with a lot of liquid (watery chicken thighs?). Garlic was good, but not enough. I would reduce oil, and use 30-50 cloves of garlic instead of only 10.

Software:
1 whole chicken (broiler-fryer) cut into 8 pieces, or 10 chicken thighs
Salt
Freshly ground black pepper
½ cup plus 2 tablespoons olive oil
Several sprigs parsley, sage and thyme
10 peeled cloves garlic
10 shallots, peeled and split from stem to root

Hardware:
Large ovenproof saute pan with tight-fitting lid. [I used a Le Creuset casserole dish]
Tongs for handling meat.

Application: Slow Frying

Preheat oven to 350 degrees. Season chicken liberally with salt and pepper. Toss with 2 tablespoons oil, and brown on both sides in wide frying pan or skillet over high heat. Remove from heat, add garlic, shallots, herbs and the rest of the olive oil. There’s no need to chop the herbs, just distribute them around and in between the chicken chunks. Cover and bake for 1½ hours.
Yield: 6 servings.