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Step 1
Add 2 cups of water to a saucepan and bring to a boil. Separate garlic cloves (you don’t need to peel them) and add to the water. Cook for 1 minute, then drain and peel garlic.
Step 2
Pat the chicken pieces dry with paper towels and season well with salt and pepper on both sides.
Step 3
Heat a large deep (preferably cast iron) pan or skillet over medium heat. Add 2 Tablespoons butter and oil until hot.
Step 4
Add chicken, skin side down (cook in batches if you can’t fit all of the thighs at once) and cook for 5 minutes, until the skin is golden brown. Flip and cook on the other side for 3 minutes.
Step 5
Distribute the garlic cloves around the chicken and add thyme and bay leaf.
Step 6
Cover the skillet and cook over med-low heat for 30-35 minutes or until the chicken is cooked through and the juices run clear when pierced with a fork.
Step 7
Transfer the chicken and garlic to a platter and cover with foil to keep warm. Discard the bay leaf.
Step 8
Turn the skillet to high heat and add the wine. Cook until the liquid has reduced by half, about 5 minutes. Whisk the cornstarch into the chicken stock and add to the pan. Cook until the sauce has slightly thickened, 2-3 minutes. Remove from heat and stir in remaining 2 Tablespoons of butter. Place the chicken on a serving platter and pour sauce over the chicken.
Step 9
Serve with French green beans and a toasted baguette for spreading the cooked garlic cloves on.