Directions
- 1Season chicken thighs with salt.
- 2Brown chicken thighs in batches in a large pan until golden brown.
- 3Remove excess fat with a paper towel.
- 4Add garlic cloves to the pan and cook for a couple of minutes.
- 5Add white wine to deglaze the pan and scrape up the crusty bits.
- 6Add thyme and bay leaves.
- 7Add chicken stock.
- 8Place chicken back into the pan and cover.
- 9Bake in a 350°F (175°C) oven for an hour.
- 10Remove chicken and mash half of the garlic cloves.
- 11Return chicken to oven at 435°F (220°C) for 10 minutes to crisp skin.
- 12Garnish with parsley.
- 13Serve with roasted potatoes.
Ingredients
- 6 chicken thighs
- 40 garlic cloves
- 1 pinch salt
- 1 cup white wine
- 1 handful fresh thyme
- 2 fresh bay leaves
- 1 cup chicken stock
- 1 handful parsley
Equipment
large panpaper towelwooden spoonbowlfood masheroven
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