Rustic Chicken Thighs with All of the Garlic

By Booper-2

Ingredients

• This rustic recipe for skin-on crusty chicken thighs is made with plenty of garlic and white wine, with a final swirl of butter at the end for added richness. It's a simple, comforting classic, perfect for spooning over mashed potatoes.
• Serves: 4
• 2 tablespoons olive oil
• 6-8 chicken thighs, deboned but with skin on
• Salt and freshly-ground black pepper
• 2 heads of garlic, separated and peeled
• 2 tablespoons flour
• 3/4 cup white wine
• 1 cup low-sodium chicken broth
• 2 teaspoons fresh thyme leaves
• 2 tablespoons butter

Details

Servings 4
Preparation time 15mins
Cooking time 45mins
Adapted from fromaway.com

Preparation

Step 1

Method
Preheat oven to 400.
In a Dutch oven or cast-iron skillet, heat oil over medium high heat. Add chicken, skin side-down to pan, and season with salt and pepper. Leave the chicken pieces alone for a few minutes before turning, to allow skin to get golden brown and crispy. Cook until brown on all sides, about ten minutes total, and transfer chicken pieces to a plate.
Reduce heat to medium, then add garlic and cook until it begins to brown, stirring regularly. Sprinkle garlic with the flour, stir to coat, then return chicken pieces to pan and cover tightly with a lid or aluminum foil. Transfer pan to oven and bake for 15 minutes.
Remove pan from oven (it's hot!), and return to stove top. Transfer chicken pieces back out of the pan to a new clean plate. Turn burner to medium-high, and whisk in the wine, making sure to scrape all the delicious crusty bits off the bottom of the pan. Add chicken broth and thyme, then reduce heat and simmer until sauce thickens, about five minutes. Remove from heat, and swirl in butter. Taste and adjust salt and pepper as needed. Return the chicken to the pan to re-warm and coat with the sauce before serving.