Heat the olive oil in a pan and add the garlic halves, cut side down. Allow the garlic to infuse the oil over a medium-low heat for a minute, then increase the heat slightly.
Season the chicken chops with salt and pepper and add to the pan. Throw in the rosemary and fry the chicken for 11/2–2 minutes on each side until golden brown. Remove and discard the garlic and herbs from the pan.
Pour off the excess oil from the pan, then add the wine, scraping the bottom to deglaze. Add the chicken stock and bring to the boil and let it bubble until reduced by half.
Stir in the capers and crème fraîche and simmer for a minute or two until the sauce is the desired consistency. Season generously with salt and pepper to taste.
Spoon the sauce into the middle of six warm plates and place the chicken on top. Serve immediately accompanied by some boiled jersey royals.
Copyright © Gordon Ramsay