Braised Chicken In Arugula Cream

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2 tablespoons olive oil

One 4-pound chicken, cut into 8 pieces

Salt and freshly ground pepper

6 medium garlic cloves, finely chopped

1 large shallot, finely chopped

1 cup chicken stock or canned low-sodium broth

1 cup heavy cream

1 bunch arugula (about 5 ounces), coarsely chopped

2 tablespoons unsalted butter (optional)

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