Garlicky Chicken Thighs
This flavorful chicken dish is a perfect balance of tender meat and aromatic flavors. The chicken thighs are seared to a golden brown crispiness then braised with white wine, vinegar, garlic, and fresh herbs, resulting in a succulent and savory meal that is sure to impress. Serve this dish with your favorite sides for a satisfying and delicious dinner.
— Constant Cookbook
Ingredients
- 1 lb. bone-in, skin-on chicken thighs, trimmed of excess skin and fat
- Salt and freshly ground pepper, to taste
- 2 tsp. extra-virgin olive oil
- 2 Tbs. finely chopped yellow onion
- 5 garlic cloves, peeled but left whole
- 3 fresh thyme sprigs
- 1 bay leaf
- 2 Tbs. dry white wine
- 1 tsp. white wine vinegar
Instructions
- Preheat an oven to 325°F.
- Pat the chicken thighs dry with paper towels and season generously with salt and pepper. In an ovenproof sauté pan over high heat, warm the olive oil. When the oil is hot, add the chicken, skin side down, and sear until golden brown, about 4 minutes. Do not turn the pieces. Using tongs, transfer the chicken to paper towels to drain.
- Pour off most of the fat from the pan and return it to medium-high heat. Add the onion, garlic, thyme and bay leaf and sauté until the vegetables are just beginning to color, about 4 minutes. Pour in the wine and vinegar and stir with a wooden spoon to scrape up any browned bits on the pan bottom. Return the chicken thighs, skin side up, to the pan, cover and transfer to the oven. Bake until the chicken is very tender, about 40 minutes.
- Transfer the chicken to individual plates. Remove the bay leaf and discard. Spoon the braising liquid and garlic cloves over the chicken and serve immediately. Serves 2.
- Adapted from Williams-Sonoma <i>Two in the Kitchen</i>, by Christie Dufault &amp; Jordan Mackay (Weldon Owen, 2012).
Yield
Serves 2.
Comments
No comments found.