Garlic Chicken Thighs Dish (Printer-Friendly)
Tender chicken thighs simmered with cloves of garlic and herbs in a creamy sauce, perfect for a cozy meal.
# What You'll Need:
→ Poultry
01 -
8 bone-in, skin-on chicken thighs
02 -
Salt and black pepper, to taste
→ Aromatics
03 -
40 garlic cloves, peeled
04 -
2 sprigs fresh thyme
05 -
1 fresh bay leaf
→ Liquids and Fats
06 -
2 tablespoons unsalted butter
07 -
1 tablespoon vegetable oil
08 -
150 milliliters dry white wine
09 -
250 milliliters low-sodium chicken stock
→ Thickening Agent
10 -
1 teaspoon cornstarch
# Steps to Follow:
01 -
Bring 473 milliliters (2 cups) of water to a boil, add peeled garlic cloves, boil for 1 minute, then drain and set aside.
02 -
Season chicken thighs on both sides with salt and pepper. Heat butter and oil in a large skillet over high heat, then add the chicken skin-side down and cook until golden brown.
03 -
Distribute the prepared garlic cloves around the chicken, add thyme sprigs and bay leaf, cover, and cook over medium-low heat for 15 to 20 minutes until chicken is fully cooked.
04 -
Remove the chicken to a plate and keep warm. Pour white wine into the skillet and reduce by half over medium heat. Mix cornstarch with chicken stock and add to the pan, cooking until the sauce thickens slightly. Stir in the remaining butter and adjust seasoning with salt and pepper as needed.
05 -
Place chicken on a serving platter, spoon sauce over the top, and spread the softened garlic cloves on slices of crusty bread.
# Extra Suggestions:
01 -
Parboiling the garlic reduces its sharpness and creates a mild, mellow flavor in the finished dish.