12 Clove Garlic Chicken
Really simple - "throw it all in the pot" recipe
- Olive Oil + 1 T. butter
- 1 package of bone-in chicken thighs (about 4) - skin removed
- Salt & Pepper
- 1/2 teaspoon Herbes de Provence
- 12 cloves of garlic, peeled with tops cut off
- 1/2 cup white wine
- 1 cup chicken stock
- 1 T. cornstarch
- Fresh herbs, your choice, for garnish
Preheat oven to 375 degrees.
In a dutch oven or cast iron skillet, heat olive oil and butter over medium high heat. Season chicken on both sides with salt and pepper and add to pan, browning for a few minutes on each side. Remove to a plate.
To the pan, add the whole cloves of garlic and cook, stirring for a few minutes. Add wine and scrape brown bits from bottom of pan - let reduce for a minute or two. Add chicken stock (reserve a few tbsps for the slurry) and bring to a boil. Add chicken and herbes de provence back to pan, and turn to coat. Cover pan with a lid and put in oven for 1 hour, turning chicken halfway through.
Garnish with herbs when done, and serve with crusty bread for spreading garlic cloves on.