Chicken with 40 Cloves of Garlic

2 (3-pound) whole chickens
1 tbsp margarine
1 tbsp extra virgin olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
40 garlic cloves, peeled
1 1/4 c chicken broth
1 c dry white wine
24 (1/4-inch-thick) slices diagonally cut French bread baguette
Chopped fresh flat-leaf parsley (optional)

Cut cleaned chickens each into 8 pieces. Combine margarine and oil in a 12-inch nonstick skillet over medium-high heat. Sprinkle salt and pepper evenly over chicken. Add half of chicken pieces to pan, and cook 2 minutes on each side or until golden. Remove chicken from pan, and keep warm. Repeat procedure with remaining chicken. Reduce heat to medium. Add garlic, and cook 1 minute or until garlic begins to brown, stirring frequently. Arrange chicken on top of garlic. Add broth and wine, cover and cook 25 minutes or until chicken is done. Remove chicken from pan, and keep warm. Increase heat to medium-high, and cook 10 minutes or until liquid is reduced to about 1 cup. Serve sauce and garlic with chicken and bread. Garnish with chopped parsley, if desired.