4 bay leaves
2 garlic cloves, crushed
Two 2 1/2-pound chickens
Salt and freshly ground pepper
2 tablespoons (1/4 stick) unsalted butter
4 tablespoons olive oil
3 cups unsalted homemade chicken stock
2 garlic cloves, minced
1 cup peeled, seeded, and chopped tomatoes (about 4 medium)
1 cup pitted black olives
1/2 cup dry white wine
Minced fresh parsley
Minced fresh thyme
Minced fresh oregano
Freshly cooked rice

Preheat oven to 375 degrees F. Place 2 bay leaves and 1 crushed garlic clove in each chicken cavity. Season with salt and pepper. Truss chickens to hold shape. Melt butter with 2 tablespoons oil in heavy large skillet over high heat. Add chickens and cook until brown on all sides, about 15 minutes. Transfer chickens to heavy large roasting pan. Pour 1 cup stock into pan. Bake until chickens are almost cooked, about 50 minutes. Remove roasting pan from oven; maintain oven temperature. Separate each chicken breast from bone and remove thigh-leg portions. Arrange breasts and leg-thigh portions in large casserole. Heat remaining 2 tablespoons oil in heavy medium skillet over medium heat. Add minced garlic and stir 2 minutes. Add remaining 2 cups stock, tomatoes, olives and wine and simmer 5 minutes to blend flavors, stirring frequently. Pour mixture over chickens. Bake until juices run clear when thighs are pierced with knife, about 15 minutes. Sprinkle with herbs. Serve with rice. 4 servings.