Garlic Chicken Thighs (Printer-Friendly Version)
Succulent chicken thighs simmered in garlic, thyme, and a velvety sauce for a simple, delicious dinner.
# Ingredients Needed:
→ Chicken
01 -
4 bone-in, skin-on chicken thighs
02 -
1 teaspoon salt
03 -
1/2 teaspoon black pepper
→ Garlic
04 -
40 cloves garlic, peeled
→ Liquids
05 -
2 tablespoons unsalted butter
06 -
1 tablespoon olive oil
07 -
1 cup dry white wine
08 -
1/2 cup chicken stock
→ Herbs and Seasoning
09 -
1 sprig fresh thyme
10 -
1 bay leaf
11 -
1 teaspoon cornstarch
# Step-by-Step Directions:
01 -
Bring 2 cups of water to a boil, add garlic cloves, boil for 1 minute, then drain and peel.
02 -
Sprinkle salt and pepper on both sides of the chicken thighs. Heat butter and olive oil in a cast iron pan over high heat. Place chicken skin-side down and cook until golden brown, about 5-7 minutes.
03 -
Distribute the peeled garlic cloves around the chicken in the pan. Add thyme and bay leaf. Cover the pan and reduce heat to medium-low. Cook for 15-20 minutes until chicken is fully cooked.
04 -
Remove chicken to a plate and keep warm. Pour white wine into the pan and cook until reduced by half. Whisk cornstarch into chicken stock, then add to pan. Cook until sauce thickens slightly. Stir in remaining 2 tablespoons butter, and season with salt and pepper to taste.
05 -
Transfer chicken to a serving platter, spoon sauce on top, and spread the cooked garlic cloves over crusty bread or baguette as an accompaniment.
# Helpful Hints:
01 -
Blanching the garlic cloves before cooking mellows their sharpness and prevents bitterness.