Imagine a dish where the humble chicken transforms into a culinary masterpiece, infused with the robust essence of garlic. This recipe begins with a whole chicken, expertly broken down to maximize both flavor and tenderness. Each piece is then generously seasoned, coaxing out its natural savory notes.

The magic truly begins when the chicken hits the pan, seared to a golden-brown perfection. This initial sear is crucial, developing a deeply rich foundation of flavor that will permeate every bite. Once the chicken is beautifully seared, it's time for the slow, patient braise.

Nestled in a bath of flavorful chicken stock, the chicken simmers gently alongside an impressive amount of garlic, its pungent aroma mellowing into a sweet, almost caramelized essence. A splash of whiskey adds a subtle warmth and complexity, while sprigs of fresh thyme lend an herbaceous, earthy counterpoint to the richness of the garlic and chicken. The beauty of this dish lies in its simplicity and the transformative power of slow cooking.

As it braises, the chicken becomes unbelievably tender, practically melting off the bone. The garlic cloves soften and sweeten, their intense flavor mellowing into a delicate, almost creamy texture. The broth, infused with the essence of chicken, garlic, whiskey, and thyme, becomes a luscious sauce that begs to be spooned over the chicken and any accompanying sides.

Using a whole chicken not only offers an economical approach but also ensures maximum flavor depth. However, for convenience, you can easily adapt the recipe using individual chicken parts. If you prefer a different flavor profile, you can substitute white wine for the whiskey, creating a slightly brighter, more acidic dish.

This braised chicken is a versatile dish that pairs beautifully with a variety of sides. Consider serving it with roasted vegetables, such as brussels sprouts or asparagus, to complement the richness of the chicken. A simple salad with a bright vinaigrette also provides a refreshing contrast.

Be aware that the listed serving weight includes the bones and skin of the chicken.