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When it's no longer winter but not quite spring, a savory stovetop braise, served over rustic grains like farro, makes a comforting weeknight meal. Braised garlic is a sweet counterpart to briny olives, earthy mushrooms, and succulent chicken. Simmering it all in stock will enrich the flavors.

• 1 small chicken (about 2 1/2 pounds), cut into pieces
• Coarse salt and freshly ground pepper
• 1 tablespoon plus 1 teaspoon olive oil
• 2 heads garlic (at least 16 cloves), smashed and peeled
• 10 ounces cremini mushrooms, cleaned, trimmed, and halved
• 1/2 cup white wine
• 1/2 cup green olives (preferably picholine), pitted or left whole
• 1/3 cup chicken stock

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