Help. How do I ensure skin on garlic cloves go soft during cooking this dish?

[Silkflowersanne]

I do a chicken thigh dish which is Chicken thighs, quickly sealed and fried, add 12 skinned chopped and de-seeded tomatoes, sprigs of rosemary and a large glass of wine with some extra water. I also add about 20 whole cloves of Garlic, a couple of bulbs normally. This simmers and reduces for about 30 minutes. The problem I have is that sometimes the Garlic is a lovely soft paste when squeezed out of its skin,how it should be but other times it is still firm. When it is a paste it is lovely and sweet but it seems that it is a 50/50 chance how it ends up. Has anyone any tips on how to ensure the Garlic ends up soft every time?

Not being funny but as i read Im wondering if you are taking the peel off Try slicing the garlic really thinly. Like me you use a lot of garlic. i probably use it almost everyday myself.

The garlic peel stays on, I had this dish years ago cooked by an Italian. The idea being that there is a flavour of garlic not a strong Garlic taste. However the best bit is the soft garlic paste that is squeezed out of the skins when it is finished.......when I can cook it right!!

you could roast the garlic bulb separately and squeeze it out of its skin into the dish at the end...maybe?.