Skillet Chicken

By á-58

Ingredients

• 1 (3 1/2-pound) chicken, cut into 8 pieces
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 bunch fresh thyme (preferably lemon thyme)
• 1 head green garlic, thickly sliced, or 4 regular garlic cloves, peeled and smashed
• 3/4 cup dry white wine
• 2 to 3 tablespoons unsalted butter
• Cooked quinoa mixed with pepper, butter and baby arugula or crusty bread, for serving

Details

Servings 4

Preparation

Step 1

PLACE chicken, oil, salt, pepper, thyme and garlic in a large shallow dish and mix to coat chicken. Cover and refrigerate 2 hours or up to overnight. (If you’re pressed for time, let the dish stand, covered, at room temperature 30 minutes.)

PLACE chicken and seasoning mixture in a large skillet over medium heat. Cook, without moving the chicken, 10 minutes. Use a spatula to press lightly on wings to brown. Flip chicken pieces, cover pan and continue cooking, without moving, another 15 to 20 minutes.

CHECK breasts by piercing with a fork to see if they are cooked through. If they are, transfer them to a plate and cover with foil to keep warm. If not, cook another 5 minutes or so, until done. After removing breasts, use a spoon to remove some of excess fat. Pour in wine. Simmer, scraping up brown bits at bottom of skillet, until sauce reduces and remaining chicken parts are cooked through, about 5 minutes longer.

TRANSFER chicken to a plate and whisk butter into pan, whisking until sauce thickens. Serve with sauce and garlic on top of chicken. Serve with hot quinoa or crusty bread (spread with mashed garlic).