This tasty low-effort, high-reward chicken dish is so worth the garlic breath.
6 chicken thighs, with bone and skin
Salt and pepper, to taste
3 tablespoons clarified butter
40 cloves garlic, peeled
Several sprigs of thyme
1 cup white wine
Mashed potatoes, to serve
Let's get Cooking...
Preheat oven to 400°F. Pat dry chicken thighs with paper towels. Season well with salt and pepper on both sides.
Heat olive oil and clarified butter in a Dutch oven or deep cast-iron skillet on medium-high heat. Place chicken thighs skin down. Remove once the skins are crispy and golden brown. Set aside in separate bowl.
Add peeled garlic and sauté for a few minutes. Add some thyme leaves and white wine.
Put the chicken back on the skillet, skin side up. Place thyme sprigs over the top and place in the oven for 20-25 minutes, or until the chicken juices run clear.