Sunday, February 1, 2015

Garlicky Chicken Thighs

This is one of my favorite recipe, it is so simple to prepare but also very versatile to fit your tastes. The prep work is so easy, you do not even need to chop the garlic and the total active cook time is 10 to 12 minutes. The recipe can be used as an easy weeknight dinner or be served at a dinner party for guests  Since the prep work is so easy and the majority of the cooking time is baking the chicken in the oven, you can mingle with guests while the chicken is in the oven.  Just make sure you have the chicken in the oven before your guests arrive.

This recipe is also great for me because I already have most of the ingredients I need in the house so most days I just need to pick up chicken at the store but I usually buy garlic as well because this uses a lot, I use 10 cloves of garlic.  Before you think that is excessive, I leave the cloves whole and saute them up with the herbs to release their flavor into the white wine sauce.  When left whole, the garlic releases a mild sweet flavor into the sauce. 

Like I said before, the versatility is one of the best things about this dish, you could make it a different way every time you make it.  You can swap the thyme for another herb, such as rosemary or oregano (just be sure to go lighter on these herbs since the tend to have a more intense flavor.   You can also try a different type of wine for cooking, I have used both pinot grigio and chardonnay both of which turned out great and can change the flavor profile a bit.

Ingredient count: 8 (and I only had to buy 4)

 Season the chicken

 Add the chicken to the pan skin side down

 Cook chicken until skin is golden brown.  I do recommend using a splatter guard during this step.

 Remove chicken from the pan.  Turn the heat down, add herbs, garlic and bay leaves

 Add Chicken back to the pan
Cover, place in oven, cook for 40 minutes

Garlicky Chicken Thighs

2 lbs. bone-in, skin-on chicken thighs, patted dry
4 tsp. extra-virgin olive oil
5 garlic cloves, peeled but left whole
3 fresh thyme sprigs  or rosemary
1 bay leaf
1/4 cup dry white wine 
2 tsp. white wine vinegar
Salt and freshly ground pepper, to taste  

Preheat oven to 325°

Season chicken with salt and pepper.  Heat olive oil over high heat in an ovenproof saute pan.  Once oil is hot, add the chicken skin side down.  Once the skin is a golden brown color, about 4 minutes, remove from pan.

Turn down to a medium heat, add garlic, herbs and bay leaves.  Saute, about 2 minutes, until the vegetables are just beginning to color.  Pour in the wine and vinegar.  Stir with a wooden spoon to dislodge and browned bits on the bottom of the pan.  Return the chicken to the pan skin side up, cover and place in the oven.  Cook until chicken is tender, about 40 minutes.  

Serve with braising sauce and garlic over chicken