Serves 1
Directions
- 1Season chicken thighs with salt.
- 2Brown the chicken thighs in batches in a pan.
- 3Remove the chicken thighs from the pan once browned on both sides.
- 4Remove excess fat from the pan with a paper towel.
- 5Add the garlic cloves to the pan and cook for a minute.
- 6Pour in the white wine and scrape the pan with a wooden spoon.
- 7Add the thyme and fresh bay leaves, then pour in the chicken stock.
- 8Place the chicken back into the pan, covering the garlic and stock with the chicken.
- 9Cover and place into a 350-degree oven for 1 hour.
- 10Remove the chicken from the pan and smash half of the soft garlic cloves.
- 11Place the chicken back in the pan and return to the oven at 435 degrees for about 10 minutes to crisp the skin.
- 12Finish with fresh parsley.
Ingredients
- 40 garlic cloves
- chicken thighs
- kosher salt
- fat
- white wine
- thyme
- bay leaves
- chicken stock
- parsley (optional)
Equipment
pantongspaper towelwooden spoonovenmasher
Tips
- If 40 cloves of garlic seems excessive, trust the process.
- If there is too much fat in the pan after browning the chicken, remove it with a paper towel.
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