Directions
- 1Season your chicken thighs.
- 2Brown your chicken thighs in batches.
- 3Once they're golden brown on both sides, remove the chicken.
- 4If there's too much fat, remove it with a paper towel.
- 5Let it cool for a minute and add in your garlic.
- 6After a couple of minutes, add in your white wine.
- 7Using a wooden spoon, get up all those crusty bits.
- 8Add in the fresh thyme and bay leaves.
- 9Cook for a couple of minutes, then add in your chicken stock.
- 10Place your chicken back in, covering everything.
- 11Cover the pot.
- 12Place the covered pot into a 350-degree oven and check it after an hour.
- 13Carefully remove the chicken from the pot.
- 14Smash up half of the garlic cloves a little bit.
- 15Place the chicken back into the oven at 435 degrees for about 10 minutes to crisp up the skin.
- 16Finish with a little bit of parsley.
- 17Plate up the chicken and potatoes.
- 18Spoon the sauce over the chicken and potatoes.
- 19Try the dish.
Ingredients
- 40 garlic cloves
- chicken thighs
- salt
- white wine
- fresh thyme
- bay leaves
- chicken stock
- parsley
Equipment
pantongspaper towelwooden spoonpot with a lidovenpotato masher
Tips
- If 40 cloves of garlic seem excessive, trust the process; they become completely soft and tender.
- Smashing half the garlic cloves enhances the sauce's flavor.
- Crisp up the chicken skin by increasing the oven temperature for the last 10 minutes of cooking.
- The smell of this dish is incredible.
- 40 garlic cloves are not too many; it's perfection, you have to try it.
- The garlic becomes sweet and mellow and helps create a lovely sauce at the end
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