Directions
- 1Season chicken thighs with salt.
- 2Brown chicken thighs in batches in a large skillet until golden brown on both sides.
- 3Remove chicken thighs from skillet, remove excess fat with paper towels.
- 4Add garlic to the skillet and cook for a couple of minutes.
- 5Add white wine and scrape up any browned bits from the bottom of the pan using a wooden spoon.
- 6Add thyme and bay leaves, cook for a couple of minutes.
- 7Add chicken stock and place chicken thighs back into the skillet.
- 8Cover and place in a 350°F (175°C) oven for one hour.
- 9Remove chicken from skillet and mash half the garlic cloves.
- 10Return chicken to the oven at 435°F (225°C) for 10 minutes to crisp the skin.
- 11Garnish with parsley. Serve over potatoes.
Ingredients
- 6 chicken thighs
- 1 pinch salt
- 40 garlic cloves
- 1 cup white wine
- 1 handful fresh thyme
- 2 fresh bay leaves
- 1 cup chicken stock
- 1 handful parsley
- 8 small potatoes
Equipment
large skilletpaper towelswooden spoontongsglass measuring cupovenpotato masher
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