Chicken with Cauliflower and Leeks in Red Wine Sauce | Saveur

Ingredients

• 2 tbsp. unsalted butter
• 4 very small garlic heads, tops trimmed off
• One 5-lb. chicken, cut into 6 or 8 pieces
• Kosher salt
• Freshly ground black pepper, plus 1 Tbsp. whole black peppercorns
• 3 tbsp. extra-virgin olive oil
• 2 tbsp. all-purpose flour
• 4 ¹⁄₄ cups chicken stock, preferably homemade
• 4 ¹⁄₄ cups côtes du rhône, or another dry red wine
• 2 fresh thyme sprigs, plus more for garnish
• 1 whole clove
• 1 bay leaf
• 1 celery stalk, diced
• 4 cups small (1-inch) cauliflower florets, preferably a mix of colors
• 1 small yellow onion, halved and thinly sliced
• 1 medium leek, halved lengthwise, rinsed, and cut into four long pieces