cooked chicken thighs

Chicken with 40 cloves of garlic ensures the meat remains juicy by using chicken thighs. And our trick for quickly peeling garlic makes it hassle-free. A recipe classic because it's so damn good. Even kids love it!

Chicken with 40 Cloves of Garlic

unsalted butter

olive oil

(2 1/2 lbs total) small bone-in, skin-on chicken thighs

salt and black pepper

garlic (peeled but left whole)

dry white wine

chicken stock chicken broth

potatoes

thyme

Preheat

Melt

In a large, heavy-bottomed pan over medium-high heat, toss in 1 tablespoon butter and 1 tablespoon olive oil and heat until the butter melts. Season the chicken all over with salt and pepper.

Brown

Working in batches as needed to avoid crowding, add the chicken to the pan, skin side down, and cook, turning once, until golden brown on both sides, about 6 minutes per side.

Transfer

Place the chicken, skin side up, in a roasting pan or a 9-by-13-inch (23-by-33-centimeter) baking dish. Do not wipe the pan clean. Keep the pan with the chicken drippings over medium-high heat.

Sauté

Toss the garlic in the pan and cook, stirring or shaking the pan often, until lightly browned and beginning to soften, 2 to 3 minutes. If you&#39;re worried about the garlic scorching, turn down the heat to medium-low. Using a slotted spoon, scatter the garlic evenly over the chicken. Keep the pan over medium-high heat.

Simmer

Add the wine to the hot pan, stirring and scraping up any browned bits on the bottom of the pan, and bring to a simmer. Cook until the liquid reduces by half, about 2 minutes. Add the stock and return to a simmer. Add the remaining 1 tablespoon butter. When the butter has melted, season well with salt and pepper and stir to combine. Carefully pour the sauce all over the chicken and garlic.

Arrange

In a bowl, toss the potatoes with the remaining 1 tablespoon olive oil and season with salt and pepper. Tuck the potatoes in the baking dish all around the chicken. Scatter the thyme sprigs over the top.

Roast

Roast until the potatoes are fork-tender and the chicken is cooked through (the chicken juices should run clear and no trace of pink should remain when you slice into it), 35 to 55 minutes, depending on the size of your spuds and chicken. If the chicken is done but the potatoes aren&#39;t yet sufficiently tender, simply transfer the chicken to a plate, cover loosely with foil, and return the pan with the potatoes to the oven.

Serve

If desired, skim the fat from the surface of the pan juices. Transfer the chicken and potatoes and garlic cloves to individual plates or a platter, spooning the pan juices over and around the chicken.

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Chicken with 40 Cloves of Garlic

Top 1 cooked chicken thighs recipes from across the web

The most viewed cooked chicken thighs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chicken with 40 Cloves of Garlic

The most viewed cooked chicken thighs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine