Garlic Chicken Thighs (Printer-Friendly)
Tender chicken thighs slow-cooked with a garlic-rich sauce and herbs in a single pan.
# What You’ll Need:
→ Chicken
01 -
6 skin-on chicken thighs
02 -
1 teaspoon salt
03 -
1/2 teaspoon black pepper
→ Garlic
04 -
40 cloves garlic, peeled
05 -
2 cups water (for blanching garlic)
→ Cooking fats
06 -
2 tablespoons unsalted butter
07 -
1 tablespoon vegetable oil
08 -
2 tablespoons unsalted butter (for sauce finishing)
→ Herbs and aromatics
09 -
1 teaspoon fresh thyme leaves
10 -
1 bay leaf
→ Liquids and thickeners
11 -
1 cup dry white wine
12 -
1/2 cup chicken stock
13 -
1 teaspoon cornstarch
# Steps to Make This:
01 -
Bring 2 cups water to a boil. Add garlic cloves and blanch for 1 minute. Drain and peel garlic.
02 -
Season chicken thighs with salt and pepper. Heat butter and oil in a cast iron skillet over high heat. Add chicken skin-side down and cook until golden brown, about 5 minutes.
03 -
Distribute blanched garlic cloves around chicken in the skillet. Add thyme and bay leaf. Cover and cook over medium-low heat for 15 to 20 minutes until chicken is cooked through.
04 -
Transfer chicken to a plate and cover to keep warm. Pour wine into skillet and simmer until reduced by half. Whisk cornstarch into chicken stock and add to pan. Cook until sauce thickens slightly. Stir in remaining butter and adjust seasoning with salt and pepper.
05 -
Arrange chicken on serving platter and pour sauce over. Serve garlic cloves spread on crusty bread alongside.
# Additional Notes:
01 -
Blanching garlic before cooking mellows its sharpness, delivering a sweet, rich flavor.