Break garlic head apart into cloves, but do not peel cloves.
Combine unpeeled garlic cloves and wine in a small saucepan. Bring to a boil, and simmer to reduce liquid by about half or 5 mins.
Remove pan from heat and remove garlic cloves from the liquid. Peel garlic then press or finely mince. Add about 2 tablespoons back to the wine.
Stir in shallots, rosemary, and thyme.
Heat mixture just to a simmer, then remove from heat and whisk in butter a tablespoon at a time until the butter is thoroughly incorporated into the sauce. Stir in chives and spoon over grilled chicken or fish.
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