30 Cloves Garlic Chicken

• portions: 6 servings
• temps actif: 15 minutes
• temps total: 1 hour 40 minutes

Ingrédients

6 chicken thighs (skin on)

1 ½ teaspoons kosher salt

30 whole garlic cloves (peeled)

1 cup low-sodium chicken broth

½ cup light dry white wine (I like Kim Crawford Illuminate Sauvignon Blanc (see notes)

5 sprigs fresh thyme

2 dried bay leaves

1 teaspoon Dijon mustard (optional)

Instructions

Preheat the oven to 375°F. Season the chicken with salt and let it sit at least 30 minutes while it reaches room temperature. The longer it sits, the crispier the skin will get (you can also salt overnight and keep in fridge uncovered for extra crispy skin).

Spray a large 12-inch oven safe skillet (I prefer a cast iron skillet or enamel skillet) with cooking spray and heat over medium heat. Add the chicken thighs, skin down and cook until skin is crisp and browned; moving the pieces around as needed for even browning, about 5 to 7 minutes. Flip the chicken and turn off heat.

Scatter garlic cloves in the open areas of the pan. Add broth (if your skillet is smaller, you may need a little less broth. You want it to come up to just below the skin of the chicken, so the skin stays crispy in the oven) and wine. Add thyme and bay leaves in one section of the pan.

Add to the oven and bake, 35 minutes. Raise the oven to 400°F and bake for an additional 10 to 15 minutes.

Allow chicken to rest in the broth for at least 10 minutes. Remove chicken from the pan and put back on the stovetop at medium high. Add mustard, if using and bring to a boil.

Simmer the sauce, allowing it to come together and reduce, for at least 2 to 3 minutes, until it reduces slightly. Return the chicken back to the sauce and serve.

Nutrition

• Taille de Portion: 1 thigh with sauce
• Calories: 241.5 kcal
• Lipides Totaux: 15.5 g
• Lipides Saturés: 4.5 g
• Cholestérol: 92 mg
• Sodium: 382 mg
• Glucides Totaux: 6 g
• Fibres Diététiques: 0.5 g
• Sucres Totaux: 0.5 g
• Protéines: 17 g