Directions
- 1Season chicken thighs with salt.
- 2Brown chicken thighs in batches until golden brown on both sides, then remove.
- 3Remove excess fat with a paper towel.
- 4Let it cool for a minute and add in your garlic.
- 5Cook garlic for a couple of minutes.
- 6Add white wine and scrape up any browned bits.
- 7Add thyme and bay leaves.
- 8Cook for a couple minutes and add chicken stock.
- 9Place chicken back in, covering everything.
- 10Cover and place in a 350°F oven for an hour.
- 11Remove chicken and mash half of the garlic cloves.
- 12Return chicken to the oven at 435°F for about 10 minutes to crisp the skin.
- 13Finish with parsley.
- 14Plate the chicken and potatoes, and pour the sauce over it.
Ingredients
- 6 chicken thighs
- 1 pinch salt
- 40 garlic cloves
- 1 handful thyme
- 2 bay leaves
- 1 cup white wine
- 1 cup chicken stock
- 1 handful parsley
- 8 potatoes
Equipment
large panpaper towelwooden spoontongsglass measuring cupovenpotato masher
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