Cut the chickens into pieces. In a large frying pan, melt 1/2 a cup of butter and brown the chicken pieces, turning to brown all over. In the meantime, add the unpeeled garlic cloves. Lower the heat, add salt, pepper and cover. After 25 minutes, pour out the cooking fat and deglaze the pan with white wine. Add the tomatoes and cook for 15 minutes. Place the chicken pieces in a ovenproof dish and keep warm in a low oven. Reduce the sauce by half and, off the heat, whisk in 4 tablespoons of butter.
