The real beauty of the recipe is its simplicity - the hardest part was "octo-sect"ing the the chicken. I remain baffled by the correct way to take apart poultry, and wish an expert could show me some tips - it's just not the kind of thing you can learn from a book. Sort of like this guy I knew in High School who swore he was a "Black Belt equivalent" because he'd read a lot of books on karate, but never gone to a class - trying to follow written instructions on how to dismember a creature is just difficult if not impossible. One simply ends up posturing about expertise, without actually being much of a threat to man or chicken.
But, once this is accomplish (or if you've bought chicken parts pre-butchered, leaving it and kicking ass to the experts) all you need do is brown the chicken with salt, pepper and 3 tbps of olive oil in a deep pan. Then throw in 40 cloves of garlic, some thyme, and 1/2 cup of olive oil ..cover and put it in the oven at 350 for 90 minutes. Voila. You probably have all the ingredients at home right now, except for the chicken and the kung-fu instruction manuals.
I highly recommend it, and I can tell it will be a go-to favorite in the future.