Directions

Begin: Pre-heat oven to 350 degrees.

With a paper towel, pat the chicken thighs dry and season both sides with a sprinkle of kosher salt.

Heat a sauté pan over medium heat. Add 2-3 tablespoons cooking oil to the pan. The amount will depend on the size of your sauté pan. When oil begins to ‘shimmer’, NOT smoke, add the chicken pieces carefully to the pan. Add one piece at a time and put the skin side down in the pan. Go carefully…place the chicken in the pan…do not drop the pieces into the hot oil. This causes splattering which leads to burns.

Brown the chicken on the skin side only. Remove each piece to a sheet pan and finish browning the batch of thighs. Let the oil cool for a few minutes and discard this oil---I don’t use it again because it has darkened from sautéing the chicken pieces and may have a burnt flavor.

Return pan to the stove. Add the cloves of garlic to the pan. Add a tablespoon or two of olive oil. Turn the heat on medium-low and begin to sauté the garlic cloves for a couple of minutes. Add a couple of tablespoons of butter and a pinch of salt and a twist of the peppermill. Your cloves should have a touch of brown color by now.

Deglaze the sauté pan with the wine, scrapping up any browned bits in the pan. Reduce the wine by half. Add the fresh herb sprigs. Add ½ the amount of chicken stock and heat through. Scoop out the garlic cloves and set aside for a moment.

Choose a baking/casserole dish that will hold the browned thighs in one layer.

Liberally butter the dish.

Add half the reserved garlic cloves to the bottom of the baking dish. Cover with the warmed/reduced liquids and herb sprigs. Lay the seared chicken thighs on top, skin side up. Place the remaining garlic cloves on top of the chicken and put the dish in the oven, uncovered.

Cooking:

Roast at 350 degrees for 25 to 35 minutes or until your instant-read thermometer reads 165 degrees when inserted into the thickest part near the bone. Remove the chicken and the crispy garlic cloves that were on top of the chicken to a warm dish and keep warm while finishing the pan-sauce. Separate the cooking juices and the softened garlic cloves that were under the chicken during cooking into 2 separate bowls. Let the juices cool for a few moments. Skim off the fat that has risen to the top after a bit of cooling. Discard this fat.

Pan Sauce:

Mash the reserved softened garlic with the back of a spoon. It should be easy to do. Reheat the skimmed cooking juices with the rest of the reserved chicken stock. Bring to a boil and reduce by 25% or until slightly thickened. Whisk in the mashed garlic puree until smooth. Whisk in a tablespoon or two of unsalted butter to enrich your sauce. Taste and adjust seasoning.

Spoon sauce over chicken and serve.