Serves 1
Directions
- 1Season chicken thighs with salt.
- 2Brown the chicken thighs in batches in a pan.
- 3Remove the chicken thighs from the pan once browned on both sides.
- 4Remove excess fat from the pan with a paper towel.
- 5Add the garlic cloves to the pan and cook for a minute.
- 6Pour in the white wine and scrape the pan with a wooden spoon.
- 7Add the thyme and fresh bay leaves, then pour in the chicken stock.
- 8Place the chicken back into the pan, covering the garlic and stock with the chicken.
- 9Cover and place into a 350-degree oven for 1 hour.
- 10Remove the chicken from the pan and smash half of the soft garlic cloves.
- 11Place the chicken back in the pan and return to the oven at 435 degrees for about 10 minutes to crisp the skin.
- 12Finish with fresh parsley.
Ingredients
- 40 garlic cloves
- chicken thighs
- kosher salt
- fat
- white wine
- thyme
- bay leaves
- chicken stock
- parsley (optional)
Equipment
pantongspaper towelwooden spoonovenmasher
Tips
- If 40 cloves of garlic seems excessive, trust the process.
- If there is too much fat in the pan after browning the chicken, remove it with a paper towel.
Related recipes
Rustic Easy Apple Galette
French · Dessert1h 15m
Tarta Tatin de Patatas
French · Dinner
Gratin dauphinois Gipsy Style
French · Soup
Gâteau aux mandarines
French · Dessert
Filet Mignon
French · Dinner
Brownie ultra fondant
French · Dessert
Lasagne express au poulet, à la poêle
French · Dinner
Pimientos del piquillo rellenos
French · Baked Goods15m
Patatas Gratinadas
French · Dinner
Puré de patatas perfecto
French · Side
Chicken Au Poivre
French · Dinner
Le pâté lorrain
French · Dinner