In a large, deep pot, sauté the garlic cloves (whole or sliced) in about 2 tbsp canola oil over medium high heat for about 1 minute.
Place the chicken in the pan and let brown for about 2 minutes, and then flip and let brown for an additional 2 minutes on each side. Save marinade for next step.
Add the marinade, and 3/4 cup white wine and the rosemary and add a pinch of salt and tbsp butter.
Let the liquid come to a simmer. Turn heat to low and cover. Let simmer for 3 hours.
Using two forks, shred the chicken. Serve on bread of your choice or in a wonton or egg roll.