Mix together 2 tablespoons of the oil, the chopped garlic and rosemary in a large bowl. Sprinkle the chicken with salt and pepper, toss in the marinade, and let marinate in the refrigerator for at least 30 minutes and up to 2 hours.
Heat the butter and remaining olive oil in a deep, heavy skillet over medium-high heat. Remove the chicken from the marinade and toss in the flour until coated. When the skillet is hot but not smoking, add the chicken skin-side down and saute until golden brown on both sides, about 8 minutes, and then remove. Add the garlic cloves and saute until light brown, about 10 minutes. Pour in the stock and wine, return the chicken to the skillet and simmer, covered, for 30 minutes.
Transfer the chicken to a plate and keep warm. Turn the heat to high and cook until the liquid has been reduced by half. Transfer the liquid to a blender, add the cream and puree the sauce until smooth. Season with salt and pepper and serve poured over the chicken.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chef Andrea Froncillo, The Stinking Rose, Beverly Hills, CA