- 6
Ingredients
- Gravy:
- 2 tablespoons olive oil
- 10 - 12 large bone in chicken thighs (about 5 pounds)
- 2 teaspoons Kosher salt
- 1 teaspoon freshly ground black pepper
- 40 garlic cloves, peeled (3 whole heads)
- 1/4 cup fresh lemon juice, or to taste
- 1 cup champagne or other dry sparkling or white wine
- 2 cups chicken stock
- 6 sprigs fresh thyme
- 3 tablespoons all-purpose flour
- 2 tablespoons unsalted butter, at room temperature
- 1/2 cup chicken stock from pot chicken cooked in
- 3 tablespoons chopped fresh flat leaf parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Preparation
Step 1
Preheat oven to 325 degrees.
Heat a large, heavy bottomed Dutch oven over medium-high heat.
When hot add olive oil.
Season chicken on both sides with salt and pepper.
Working in batches so as to not crowd pot, sear the chicken, skin side down until golden brown (about 6 minutes per batch).
Brown briefly on the second side.
Transfer to browned chicken to a plate.
Add garlic to the pot and cook, stirring until lightly golden (1 to 2 minutes).
Add lemon juice, Champagne, chicken stock and thyme.
Return the chicken to the pot, nesting the pieces down into the liquid.
Make sure some of the garlic is setting on top of the chicken.
Bring the liquid to a boil.
Cover the pot and place in the oven.
Cook, stirring once midway through to insure even cooking.
Cook until chicken is falling off the bone tender (about 1 hour 15 minutes).
Transfer the chicken and some of the garlic to a platter.
Cover to keep warm.
Remove and discard thyme sprigs.
Gravy:
In a medium bowl, mash the flour and butter together to form a smooth paste.
Slowly whisk 1/2 cup of hot juices from the pot into the paste until smooth.
Add this mixture to the pot.
Add 2 tablespoons of Parsley.
Whisk to combine (Don't worry if some of the garlic cloves get smashed - they will help to thicken and enrich the gravy).
Cover and cook over medium heat until gravy has thickened then 10 to 20 minutes longer.
Season with 1/2 teaspoon salt and 1/4 teaspoon pepper, or more to taste.
Serve chicken with the gravy spooned over the top and sprinkled with the remaining 1 tablespoon of parsley